Zucchini Quiche
Ingredients
- For crust
- 200 grams cream cheese
- 250 grams butter
- 300 grams Pastry flour
- ½ tsp salt
- For filling
- 1 kilogram Zucchini
- 1 onion
- 1 chili pepper
- 150 milliliters Chicken broth
- 2 Tbsps butter
- 150 grams pecorino romano
- 125 grams cream cheese
- 125 milliliters Double cream
- 3 eggs
- grated Nutmeg
- salt
- freshly ground peppers
- To prepare
- Pastry flour (to roll out dough)
- butter (to grease the pan)
Preparation steps
For the crust, using a mixer, cream together cream cheese and butter. Work in the flour and salt. Transfer the dough to a floured surface and knead into a ball for about 1 minute. Cover and refrigerate for 30 minutes.
For the filling, rinse the zucchini and cut into slices.
Peel the onions and chop finely.
Rinse the chile pepper, halve, remove seeds and ribs, and finely chop.
Bring the chicken broth to a simmer. Add the zucchini and simmer for 1 to 2 minutes. Drain the zucchini, reserving the broth. Heat the butter in a pan and sauté half the onion and half the chile pepper until the onion is translucent. Add the zucchini and remove from heat.
Roll the dough out on a lightly floured surface until just bigger than the quiche pan. Place the dough in the pan and form an edge around the rim. Sprinkle the cooled zucchini mixture on the bottom of the pan and top with half the Pecorino cheese.
In a blender, combine the remaining onion and chile pepper, cream cheese, eggs, double cream, eggs, 2 to 3 tablespoons chicken broth. Season with salt, pepper, and nutmeg to taste. Pour the egg mixture over the zucchini. Sprinkle with the remaining Pecorino cheese. And bake in an oven preheated to 180°C (approximately 350°F) for about 45 minutes. Remove and let cool slightly. Serve at room temperature.
