Thursday, September 9, 2010
Zucchini quiche (warning: millimetric accuracy NOT required)
This is a delicious recipe and easy if you buy frozen or ready puff pastry.
Ingredients for 4 hungry people, or 6 less hungry:
Frozen or ready puff pastry, I used 2 rolls, about 0,5 pounds each, but if you want to make it from scratch I won't prevent you.
1/5 cup buttermilk ( or cream )
2 handful (I love my preciseness) of a mild grated cheese
3 tbs grated parmisan
3 medium zucchini
some ( to taste ) ham or mortadella cut in stripes or chopped ( optional ), actually I prefer without but today it went in.
1 or more garlic clove
extra virgin olive oil or other (oil, butter...only edible ones)
Here we go...
Following the package directions, I thawed my puffy pastry rolls, and I lined with them a slightly oiled oven tray, pressing in the middle to glue them together.
But you can use two smaller pans.
Don't cut the exceeding dough, unless you want a quiche too neat.
I finely sliced 3 medium zucchini, obviously I don't need to say that I previously washed and cleaned them well.
I put some ( 2/3 tbs of extra virgin olive oil ) in a non sticky pan, added the zucchini slices, some finely chopped parsley, a pinch of salt, one ( or to taste ) garlic clove finely chopped, and stir fried till tender.
In a bowl I put eggs, buttermilk, grated cheese, salt and pepper.
I whisked well with a fork.
I evenly distributed the zucchini and the mortadella stripes over the dough.
Poured the egg batter over all and let cook in the oven at 428°F (220°C) for half an hour, more or less.
P.s. Hubby said it was good.
And in Italy, when something absolutely exceptional happens, we say "tomorrow it will snow", so beware, haha.