Take note of the ingredients and step by step with photos, prepare this delicious zucchini quiche recipe for all your guests in a simple way and surprise them.
Ingredients to make Zucchini and Cheese Quiche:
For the short crust pastry:
- 300 grams of flour
- 70 milliliters of water
- 130 grams of Butter
- 1 teaspoon salt
- 1 teaspoon of sugar
For the quiche filling:
- 150 grams of grated emmental cheese
- 250 milliliters of liquid cream or milk cream
- 1 unit of small Zucchini
- 2 units of Eggs
- 1 tablespoon of olive oil
- 1 pinch of salt
- 1 pinch of pepper
How to make Zucchini and Cheese Quiche:
The first thing to do to prepare this zucchini and cheese quiche recipe is to prepare the filling: to do this, first of all, we peel and dice the zucchini. Next, sauté the zucchini in a hot pan with a little oil, salt and pepper. Next, in a bowl, mix the liquid cream, the cheese, the beaten eggs and the sautéed courgette and reserve the courgette and cheese quiche filling for later, when the base is made.
While we sauté the zucchini we can start preparing the dough for the homemade quiche, but we can also buy it already prepared.
If you make it yourself, use a food processor and mix the ingredients in this order: first the flour, then the salt and sugar, then the water, and finally, the softened butter. If not, mix them manually until you get a homogeneous mass.
Tip: It is better to take out the butter half an hour before preparing the quiche dough from the fridge so that it becomes creamy.
Then we place a vegetable baking paper at the base of the homemade quiche mold or, failing that, we spread it with butter and flour to be able to unmold it well later. Then we stretch the dough on the bottom and the edges and prick it several times with a fork as shown in the photograph so that it does not rise in the oven. Likewise, we can also put a layer of dried chickpeas on top for the same purpose. Next, cook the zucchini and cheese quiche dough in the oven at 180ºC for about 12-14 minutes.
When the dough is cooked, we pour the filling that we had reserved on top and continue cooking the zucchini and cheese quiche for another half hour. When it’s golden, it’s ready.
