Mozzarella, Tomato and Zucchini Quiche

Send to a friend

Print

Send your comment

Ingredients

Yields 1 quiche:

• 3 tomatoes
  
• ½ zucchini
• 1 pie dough
• 4 eggs
• 5 fl oz (150 ml) cream
• 7 oz (200 g) Buffalo Mozzarella
• 2 garlic cloves
• 1 tbsp extra-virgin olive oil
• ¾ oz (20 g) butter
• 1 sprig of rosemary
• 10 shoots of chives
• ½ tsp Espelette Pepper
• ½ tsp powdered cumin
• salt, pepper

Preparation

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

Suggestion