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saturday 18 August 2018  
Home > Mozzarella, Tomato and Zucchini Quiche recipes
01.01.2003 -first course - quiche

Mozzarella, Tomato and Zucchini Quiche

« I just tried out this recipe and couldn’t help myself; I added cumin and some Espelette pepper that I’m particularly fond of in order to spice up the tomatoes on one hand and the eggs on the other. I’ll let you be the sole judge of this house recipe » 
Type Hot starter - main course - quiche - tomatoes - zucchini - mozzarella - cheesepie dough
Level of difficulty easy
Preparation time 15 minutes plus 25 minutes
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Yields 1 quiche:


Preparation of the quiche pastry crust

  • Press the pie dough gently into a previously buttered quiche or pie pan
  • Brush the dough at the bottom of the pan with egg yolk and then poke small holes in the dough using a fork
  • Place the pan with the pastry dough in the oven for 5 to 10 minutes at 400°F (200°C) (th 6) to brown and seal the pastry

Preparation of your quiche filling

  • Drain the Mozzarella for a few minutes and then cut into thin pieces
  • Chop up the rosemary and chives
  • Peel the garlic cloves and chop them until you obtain a purée
  • Wash, peel, and cut the tomatoes in slices
  • Wash and cut the zucchinis into very thin slices
  • Heat the olive oil in a frying pan at high heat
  • Add the zucchini and cook for 2 minutes
  • Add the tomatoes, garlic purée, cumin, chives, and rosemary
  • Reduce heat to minimum, and stir as little as possible to keep the zucchini slices whole
  • Sweat the zucchini and tomato combination for 15 minutes so that they lost their moisture and become almost caramelized

Preparation of the quiche mixture

  • Break the eggs into a large bowl
  • Add the cream and Espelette Pepper
  • Salt and pepper to taste
  • Blend until a light and airy homogenous mixture is obtained
  • Salt and pepper to taste

Baking the quiche

  • Add the tomato and zucchini mixture into the pre-cooked quiche crust
  • Add a layer of mozzarella over the tomato and zucchini base
  • Cover the top completely with the egg mixture and put in the oven
  • Bake for 20 to 30 minutes at 400°F (200°C) (th 6)
  • Serve warm or cold as desired


You might also want to add a few sundried tomatoes or chopped marinated vegetables to the preparation
I suggest you not be stingy with the pepper since the mozzarella has a tendency to neutralize flavors.

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See Also :
Main dishes recipes  Main dishes recipes
Mozzarella cheese recipes  Mozzarella cheese recipes
Pie doughs recipes  Pie doughs recipes
Quiche recipes  Quiche recipes
Starter recipes  Starter recipes
Tomato recipes  Tomato recipes
Zucchini recipes  Zucchini recipes
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