The mini quiches with asparagus and zucchini are delicious savory pies perfect for dinner or to serve as an appetizer and on the buffet table. For me, the recipe for mini quiches with asparagus and zucchini prepared this way is already perfect as a vegetarian dish, but if you want you can add bacon or speck to enrich the filling. The pastry? You can make it at home in the traditional way or choose the version without butter.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 roll puff pastry
- 8.82 oz ricotta cheese
- 1 egg
- 2.12 oz grated Parmesan cheese
- 1 zucchini (250 grams)
- 1 bunch asparagus (250 grams)
- 1 lemon (zest grated)
- to taste salt
- 1 tablespoon extra virgin olive oil
- 2 leaves fresh basil
Tools
I bought the mini quiche pan on Cocorò Home: you can find it HERE.
- 1 Peeler
- 1 Microwave steamer
- 1 Chopping board
- 1 Kitchen knife
- 1 Frying pan
- 1 Mini quiche pan with removable bottom (4-inch diameter)
- 1 Bowl
- 1 Pastry cutter (4-inch diameter)
- 1 Rolling pin
Steps
Clean the asparagus: remove the elastic bands from the asparagus and wash them under running water to remove any soil residues. Dry them with paper towels. With a knife, remove the end of the stem, the lighter and harder part. With a peeler, peel the stem to make it smooth. It is not necessary to do it on the whole surface: just stay about two inches from the tips. To see the step-by-step tutorial photos, click HERE. Place the asparagus inside the microwave steamer and cook them at 900 w for 6 minutes. Then let them rest inside the oven without opening it for five minutes.
Cook the zucchini: wash the zucchini, dry them, remove the ends, and cut them into small cubes. In a frying pan, heat the oil, add the zucchini, and cook them until they are soft (about fifteen minutes). Add the already cooked asparagus cut into small pieces. Adjust the salt, stir, turn off the heat, and let them cool slightly.
In a bowl, mix the ricotta, egg, and grated cheese, then add the zucchini and asparagus, the grated lemon zest, and the basil broken into pieces by hand. Gently mix to get a homogeneous mixture.
Cut the puff pastry with a 4-inch pastry cutter. With the ready-made puff pastry, you will get five discs. To make the sixth, knead the scraps and roll them out again with the rolling pin.
Place the discs inside the mini quiche pan, bringing the dough up to the edges, then prick the bottom with the tines of a fork. Distribute the filling inside the pastry discs and bake in a preheated oven at 338 °F for twenty minutes.
