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Ricotta Zucchini Quiche

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!

ricotta zucchini quiche

“No, there never was a fourth piece” *Looks away guiltily*

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!

ricotta and zucchini quiche

Zucchini Quiche (serves 3-4)

Crust:

  • 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

Filling:

  • 1 zucchini
  • 4 eggs
  • 250 grams of ricotta cheese
  • 0.5 teaspoon of salt (or Herbamare)

How to:

  1. Preheat the oven to 200 degrees Celsius.
  2. 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.
  3. 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.)
  4. 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.)
  5. Line the tray with your dough and try to make it “watertight”, free of cracks.
  6. Set the tray aside and start making the filling. Dice the zucchini first, and set that aside.
  7. 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.
  8. Now add the salt and zucchini. Mix a bit, but make sure the egg-ricotta mixture stays fluffy.
  9. Pour the filling onto the crust and place in the oven.
  10. 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.)
  11. When a toothpick comes out clean, the quiche is ready.
  12. Enjoy either warm or cold, both is delicious!

Do you like to cook extra over the weekend?

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