Ingredients

Check off ingredients as you go

For 1 large tart

• 1 puff pastry sheet, 250g (9 oz)
• 3 zucchini, thinly sliced
• 5 mushrooms, thinly sliced
• 3 eggs
• 150g (⅔ cup) ricotta
• 3 tbsp grated Parmesan
• 150ml (⅔ cup) heavy cream
• a few fresh basil leaves, chopped (1 tbsp)
• 1 garlic clove, minced
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Preparation

Ricotta is an ingredient I love having in my refrigerator because it works equally well in sweet and savory dishes. It brings creaminess and lightness to the texture! Here it is in this delicious zucchini quiche.

1. Roll out the puff pastry, place it in the tart pan, prick with a fork, and refrigerate.
2. In a skillet, heat 1 tablespoon of olive oil and sauté the thinly sliced zucchini over high heat. Once they’ve released some moisture, reduce to medium heat, add the sliced mushrooms and garlic, season with salt, and continue cooking for a few minutes.
3. In a bowl, beat the eggs, add the ricotta, 2 tablespoons of Parmesan, the cream, salt, pepper, and the chopped basil.
4. Preheat the oven to 200°C (400°F) convection. Once hot, blind-bake the crust so the bottom precooks for about 10-12 minutes.
5. Remove the tart, spread the zucchini filling, pour the egg mixture over it, and sprinkle with the remaining tablespoon of Parmesan.
6. Lower the oven to 190°C (375°F) and bake in the middle of the oven for 25 minutes.

If you’re looking for other quiche ideas:

Tips

• If your oven has a “Pizza Mode,” there’s no need to prebake the crust alone as this cooking mode bakes the bottom of the crust very well!