INGREDIENT NOTES AND SUBSTITUTIONS

ZUCCHINIS: A base ingredient that brings freshness and lightness. Depending on the season, you can replace zucchinis with other vegetables like diced grilled eggplants, artichoke wedges, or sautéed spinach.
MORTADELLA: A cold cut with a characteristic and slightly spicy flavor. For a meat-free version, you can use smoked scamorza cheese cubes, sautéed mushrooms, or simply increase the amount of other vegetables. For a more intense flavor, try cubed speck or smoked pancetta.
MOZZARELLA FOR PIZZA: Adds meltiness and a delicate taste. You can use other stretched curd cheeses like provola, plain scamorza, or fontina. For a bolder flavor, opt for grated cheese like emmental or gruyère.
FRESH CREAM: Provides creaminess to the filling. For a lighter version, you can use cooking cream with a lower fat percentage or alternatively, whole milk mixed with a tablespoon of cornstarch to slightly thicken.
SHORTCRUST PASTRY: A crunchy and neutral base that holds the filling. You can use puff pastry for a lighter and more layered texture, or prepare a base with savory shortcrust pastry for a more rustic flavor.

RECIPE VARIATIONS:

1 – Zucchini, Ricotta, and Mint Quiche: Replace the mortadella with fresh ricotta and add chopped mint leaves for a touch of freshness.
2 – Zucchini and Shrimp Quiche: Add peeled shrimp sautéed with garlic and parsley to the zucchinis for a surf-and-turf version.
3 – Zucchini, Sun-dried Tomatoes, and Olive Quiche: Add chopped sun-dried tomatoes in oil and pitted Taggiasca olives to the filling for a more intense Mediterranean flavor.
4 – Zucchini and Mushroom Quiche: Incorporate sautéed champignon or porcini mushrooms for a more autumnal flavor.

STORAGE:

The cooked Zucchini and Mortadella Quiche can be stored in the refrigerator, inside an airtight container, for up to 1-2 days. It’s best enjoyed at room temperature or slightly warmed to fully appreciate its texture and flavor. It’s not advisable to freeze the cooked quiche as the texture of the filling may alter.

PAIRINGS:

This quiche pairs beautifully with:
Fresh salads: A mixed salad with seasonal vegetables, perhaps dressed with a light lemon and herb vinaigrette.
Grilled vegetable sides: Grilled eggplants, peppers, or zucchinis enhance the dish’s lightness.
Light sauces: A yogurt and fresh herb sauce or a slightly spicy tomato sauce can enrich the quiche’s flavor.
Wines: It goes well with dry and fresh white wines like a Ligurian Vermentino, Pinot Grigio, or Sauvignon Blanc. For those who prefer red, a light wine like a Rossese di Dolceacqua can be a good choice.

HOW TO MAKE SHORTCRUST PASTRY AT HOME:

Ingredients: 200 g of all-purpose flour, 100 g of cold butter from the fridge cut into cubes, about 60 ml of cold water, a pinch of salt
Procedure: In a large bowl, mix the flour with the salt. Add the cold butter cubes and, using your fingertips, work the ingredients until you obtain a sandy mixture.
Gradually add the cold water, one tablespoon at a time, kneading quickly until you form a smooth and homogeneous dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes before using.

HISTORY AND CURIOSITIES:

The quiche, in its most basic form, has ancient origins in the Lorraine region of France. The traditional “Quiche Lorraine” featured a filling of eggs, cream, and smoked bacon, without cheese. Over time, the quiche has spread worldwide, enriched with countless variations with the addition of different ingredients, including vegetables, cheeses, and cold cuts. The Zucchini and Mortadella Quiche represents one of the many modern interpretations of this classic of international cuisine, adapting to the tastes and ingredients available in different regions. The addition of ingredients like mozzarella testifies to the influence of Mediterranean and Italian cuisine on this versatile preparation.