Zucchini and ricotta quiche

Zucchini and Ricotta Quiche: A Savory and Easy-to-Make Recipe

Looking for a delicious recipe that combines the delicate flavors of cheese with fresh vegetables? The zucchini and ricotta quiche is the perfect choice! This savory tart is not only simple to prepare but also an explosion of flavors and textures. I invite you to join me on a culinary adventure, where each step brings us closer to a tasty result.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6

A Brief History of Quiche

Quiche has deep roots in European cuisine, evolving over the centuries. Originally from rural areas, quiche was initially a way to use leftover ingredients and create a nourishing dish. Today, quiche is celebrated worldwide as a versatile dish, perfect for brunches, lunches, or quick dinners.

Ingredients:

For the shortcrust pastry:
- 250 g flour
- 125 g cold butter, diced
- 1 egg
- A pinch of salt
- 2-3 tablespoons cold water

For the filling:
- 300 g zucchini
- 200 g ricotta
- 3 tablespoons sour cream (plus 2 tablespoons for the egg mixture)
- 3 eggs
- 150 g grated Parmesan (or another preferred cheese)
- 2 tomatoes
- A few slices of bell pepper (optional)
- Salt, pepper to taste
- Fresh dill, finely chopped (optional)

Ingredient Details:

- Zucchini: This water-rich vegetable is ideal for quiches. Choose young zucchini with smooth skin, as they have a sweeter taste and finer texture.
- Ricotta: A creamy cheese with a delicate flavor that pairs perfectly with vegetables. If you don’t have ricotta, you can use cottage cheese or mascarpone, but the result will have a different texture.
- Parmesan: This cheese adds an intense and salty flavor. If you want a stronger note, you can try pecorino romano.
- Dill: An aromatic herb that enhances the quiche's flavor. If you don’t have fresh dill, you can use dried dill, but use it sparingly.

Step-by-Step Instructions:

1. Preparing the Shortcrust Pastry

1. In a bowl, combine the flour with the salt. Add the cold butter and rub it with your fingertips until the mixture resembles wet sand.
2. Add the egg and cold water (a few tablespoons, gradually) and knead until you obtain a smooth dough. Do not knead too much to avoid making it elastic.
3. Wrap the dough in plastic wrap and refrigerate for at least an hour.

2. Preparing the Filling

1. Peel the zucchini (if necessary) and grate it using a large grater. Sprinkle with salt and let it sit for 30 minutes to remove excess water.
2. Drain the zucchini well, squeezing it in your hands to remove moisture.
3. In a bowl, mix ricotta with 3 tablespoons of sour cream, salt, pepper, and chopped dill. Ensure the mixture is well combined.
4. In another bowl, beat the eggs with the remaining sour cream and add the grated Parmesan. Season with salt and pepper sparingly.
5. Add the drained zucchini to the egg mixture and mix well.

3. Assembling the Quiche

1. Preheat the oven to 180°C.
2. Remove the dough from the refrigerator and roll it out on a floured surface so that it is large enough to cover the bottom and sides of a quiche dish.
3. Place the dough in the dish, prick it with a fork, and bake for 15 minutes. The dough should be lightly browned but not fully baked.
4. Remove the dough from the oven and let it cool slightly.
5. Pour the ricotta mixture over the baked dough and spread it evenly. Then, add the egg and zucchini mixture.
6. If desired, arrange slices of tomatoes and bell peppers on top.
7. Place the quiche in the oven and bake for 20-25 minutes, until the filling is firm and lightly browned.

4. Serving the Quiche

1. Remove the quiche from the oven and let it cool for a few minutes before slicing. This will help maintain its shape.
2. Serve warm or at room temperature, alongside a fresh green salad for a perfect lunch.

Serving Suggestions and Variations

- Serving: The zucchini and ricotta quiche pairs wonderfully with a glass of dry white wine or a refreshing drink made with lemon juice and mint.
- Variations: You can add other vegetables to the filling, such as spinach, mushrooms, or bell peppers. You can also experiment with different types of cheese, such as feta or mozzarella.
- Quiche for Brunch: Cut it into small portions and serve it as an appetizer at a brunch table.

Frequently Asked Questions

- Can you use other types of cheese? Yes, you can substitute ricotta with cottage cheese or mascarpone, and Parmesan with feta cheese.
- How do I store the quiche? You can store the quiche in the refrigerator for 2-3 days. Reheat it in the oven before serving.

Nutritional Benefits

The zucchini and ricotta quiche is an excellent source of protein, thanks to the eggs and cheese, and contains fiber-rich vegetables, making it a healthy choice for a light lunch. Zucchini is low in calories but high in vitamins and minerals, enhancing the nutritional value of this dish.

Conclusion

The zucchini and ricotta quiche is not just a recipe but an experience that brings together simple ingredients to create something truly special. Whether you prepare it for a special occasion or just for a family dinner, this quiche is sure to bring smiles to the faces of your loved ones. Enjoy!