- 1 zucchini (we’ve used half a green zucchini and half a summer squash)
- 1 large sheet of puff pastry (or use smaller ones and stick them together with water or egg)
- 250 gram ricotta
- 3 eggs
- pepper and salt to taste
- handful of grated mozzarella
- handful of pine nuts
- small handful of fresh basil
Kitchen equipment needed
- cutting board & chef’s knife
- kitchen paper towels
- oven dish
- medium-sized bowl
- small skillet
Preparation — 25 minutes
RINSE the zucchini and divide into thin half slices. ADD the slices into a colander and add quite some salt, after about 15 minutes you’ll notice the moisture is getting extracted from the zucchini. Use paper kitchen towels to pat them dry.
Meanwhile PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit and COAT the oven dish with butter. COAT the oven dish with puff pastry and create a few holes in the bottom using a fork.
Finishing the zucchini quiche — 40 minutes
COMBINE eggs and ricotta and use a whisk to create a smooth mixture. SEASON with pepper and salt and divide the mixture over the puff pastry. Make sure it’s equally divided and the top is smooth. Start at the edge with a layer of zucchini slices and work your way to the middle. DIVIDE some grated mozzarella over the top and BAKE in the oven for about 30 minutes. The exact time depends on your oven.
Meanwhile ROAST the pine nuts in a dry skillet. CHOP some basil leaves and set aside. If the quiche is done, you can finish it with basil and pine nuts, enjoy!