Description
Zucchini and Ricotta Quiche is a delectable dish that perfectly balances creamy ricotta with tender zucchini, all nestled in a buttery crust. This quiche is not only a delightful addition to any brunch or dinner table but also an impressive centerpiece for gatherings. Packed with fresh herbs and flavors, each slice promises to bring joy to your taste buds. Easy to prepare and endlessly customizable, this quiche is sure to become a favorite in your kitchen.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 tsp salt
- 3–4 tbsp ice water
- 1 medium zucchini, sliced
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 3 large eggs
- 2 tbsp fresh basil or thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). In a bowl, mix flour and salt; cut in cold butter until crumbly. Gradually add ice water until dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Sauté sliced zucchini in olive oil over medium heat for about five minutes until softened. Season with salt and pepper.
- In another bowl, whisk together eggs and ricotta until smooth. Stir in sautéed zucchini and herbs.
- Roll out chilled dough on a floured surface and fit into a greased pie dish. Pour filling evenly into the crust.
- Bake for 35-40 minutes or until golden brown on top. Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg