Zucchini quiche from my garden

Last Recipes

Zucchini quiche from my garden

Zucchini quiche from my garden

Number of people

1 puff pastry dough

4 shallots or 2 beautiful onions

3 cloves of garlic depending on size

2 tablespoons olive oil

1 kg of courgette

350 g diced ham

30 cl of fresh cream

3 eggs

150 g grated Gruyère cheese

2 tablespoons basil

2 tablespoons parsley

1 teaspoon pili-pili-pili pepper

1 tablespoon Provençal salad



Preparation: 20 min
Cooking time: 1h30
Step 1
Precook the puff pastry in the oven. Remember to prick it with a front fork, 15 min to keep the crunchy.
Step 2
Meanwhile, cut the courgettes into small cubes.
Step 3
Slice onions or shallots to taste or a mixture of both.
Step 4
In a large frying pan sauté in olive oil, shallots and onions. When it starts to brown well, add the zucchini. When they start to stew, add basil, parsley, salt, pepper, pili-pili pepper and the Provençal salad mixture. For the quantities, really to everyone's taste, more or less spicy.
Step 5
Let it cook well, stew well. The zucchini must be well cooked. Add a little water if necessary.
Step 6
Add the diced ham, cook a little longer. There must be no liquid left to keep the dough crispy.
Step 7
Then pour over the pre-baked dough.
Step 8
Beat the eggs, cream and grated gruyère and pour over the zucchini mixture. The quantities also depend on the size of your pie pan.
Step 9
Put back in the oven for about 30 minutes to finish cooking all the ingredients and gratinate.
Author's note
Quite a long time to do, but if you have a device to cut the courgettes into small cubes, it is a definite time saving. My grandchildren loved it, but they hate zucchini.

I add my grain of salt

No comments