Zucchini Quiche with Olive Oil Crust
Servings: 8
Ingredients
For the crust:
- ⅓ cup/ 80 ml olive oil
- 1 ¼ cup / 160 g all purpose flour
- ½ teaspoon salt
- 3 tablespoon ice cold water
- optional: ground sage or rosemary
For the filling:
- 2 small zucchini, sliced
- 2 tbs olive oil
- 1 small onion, finely chopped
- 2 eggs
- 1 cup/ 220 ml sour cream
- 1 cup/ 250 g ricotta
- salt and pepper to taste
- optional: sage and rosemary to taste
- optional: ½ red and ½ green pepper, finely chopped
- optional: oregano or thyme
Instructions
For the crust:
- In a bowl combine all ingredients for the crust. Using a wooden spoon start mixing very well until a crumbly dough forms. Transfer the dough to a 8 -10 inch pie or tart dish.
- Distribute the dough around the baking dish with your hands. Make a thin sheet and press it to the bottom and the sides of the dish.
- Place the pan in the fridge until you make the filling.
For the filling:
- In a large frying pan or skillet heat the olive oil. Add the onion and sauté over medium heat until translucent. Add the sliced zucchini and if desired also the chopped peppers. Lower the heat a bit and mix continuously to avoid burning. The vegetables will start releasing water. Cook until the water is evaporated and the zucchini are softened: about 15 minutes. Season with salt, pepper and other spices and remove from heat.
- Preheat oven to 360 degrees F (180 degrees C)
- In another bowl mix ricotta and cream until smooth. Add eggs and some salt and mix gently until absorbed.
- Distribute the cooked zucchini in the prepared crust. Pour the filling on top and smooth it.
- Bake for about 20-30 minutes or until the top becomes golden brown.
- Let cool for 15 minutes before serving.
Notes
- Instead of sour cream you can use heavy cream or light cooking cream.
- The ricotta can be substituted by cottage cheese, cream cheese or any other soft or crumbled cheese.
- Don’t like zucchini? You can use other vegetables such as spinach or asparagus.
- The crust recipe is adapted from Cozy Peach Kitchen
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