It’s not really spring yet, but let’s pretend it is. With this delicious quiche, you will have a bit of sunshine on your plate. Light, fresh, nutritious, perfect!
It’s not often that I eat eggs. But every now and then, a bit of animal protein can’t hurt. So, last week, I decided to make an actual quiche. Together with the ricotta and fresh zucchini, I would say this one is a definite success!
As the quiche takes some time to bake, it might need some planning. Usually, I like to cook things like this during the weekend, and store them for eating on busy weekdays. For me, that works perfect! I will have less stress during the week, and in the weekend I get to relax by pottering around in the kitchen. Making a quiche, cooking up some soup, baking oat bars, it gives such a good feeling to prep all those delicious foods, ready to eat whenever I will need them.
You can store this quiche in the fridge for a few days, or freeze to store longer. Both will work fine!
Zucchini Quiche (serves 3-4)
- 150 grams of whole wheat flour (I used rye)
- 1.5 tablespoon of cold butter
- 100 mL milk of choice
- 0.5 teaspoon baking powder
- 0.5 teaspoon of salt
- 1 zucchini
- 4 eggs
- 250 grams of ricotta cheese
- 0.5 teaspoon of salt (or Herbamare)
- Preheat the oven to 200 degrees Celsius.
- Start by assembling the crust. Combine the flour, baking powder and salt in a mixing bowl. Then add the butter and mix with your hands. Try to get a loose, crumbly texture.
- Now add the milk, bit by bit. You might not need all of it, so pay attention. Mix until you can form a solid ball of dough. (But it should not get sticky, in that case, add some more flour.)
- Roll out the dough out into a shape that fits your baking tray. (I had to use a cake tray, by want of anything better. But any form would do, really.)
- Line the tray with your dough and try to make it “watertight”, free of cracks.
- Set the tray aside and start making the filling. Dice the zucchini first, and set that aside.
- Now put the ricotta in a mixing bowl and add the eggs one by one. Every time after adding an egg, whip the whole thing through with a fork. When the egg is completely mixed with the ricotta, add the next.
- Now add the salt and zucchini. Mix a bit, but make sure the egg-ricotta mixture stays fluffy.
- Pour the filling onto the crust and place in the oven.
- Bake for 40 – 50 minutes, depending on your oven and the thickness of the filling. (If you use a larger tray and have thus a shallower layer of filling, it might take less time to cook.)
- When a toothpick comes out clean, the quiche is ready.
- Enjoy either warm or cold, both is delicious!
Do you like to cook extra over the weekend?