Ingredients
Check off ingredients as you go
Makes 1 large tart
- 1 sheet (250 g / 9 oz) puff pastry
- 3 zucchini (courgettes), thinly sliced into rounds
- 5 mushrooms, thinly sliced
- 3 large eggs
- 150 g (⅔ cup) ricotta
- 3 Tbsp grated Parmesan
- 150 ml (⅔ cup) heavy cream
- a few fresh basil leaves, finely chopped (1 Tbsp)
- 1 Tbsp olive oil
- 1 clove garlic, minced
- Salt, pepper
Instructions
Ricotta is an ingredient I always like to have in my fridge, because it works just as well in sweet dishes as in savory ones. It brings creaminess and lightness to the texture! Here it is in this comforting zucchini quiche.
- Unroll the puff pastry, lay it in the tart pan, prick it with a fork and chill it in the fridge.
- In a skillet, heat 1 tablespoon of olive oil and sauté the thinly sliced zucchini over high heat. As soon as they’ve released a little moisture, lower the heat to medium, add the sliced mushrooms and the garlic, season with salt and cook for a few more minutes.
- In a large bowl, beat the eggs as for an omelet, add the ricotta, 2 tablespoons of Parmesan and the cream, season with salt and pepper, then stir in the chopped basil.
- Preheat the oven to 200°C (400°F) fan/convection. Once it’s hot, blind-bake the pastry so the base pre-cooks, for about 10-12 minutes.
- Take the tart out, spread the zucchini filling over the base, pour in the quiche mixture (egg + cream) and sprinkle with the last tablespoon of Parmesan.
- Lower the oven to 190°C (375°F) and bake on the middle rack for 25 minutes.
If you’re looking for more quiche ideas:
Fish and mushroom quiche
Click on the picture for the recipe
Tips
- If your oven has a “Pizza” setting, there’s no need to pre-bake the pastry on its own, because this mode cooks the bottom of the crust beautifully!