Potatoes and zucchini will be the stars of today’s recipe; they are, in fact, the filling of a rich and delicious savory pie. The quiche with potatoes and zucchini is a tasty preparation, suitable for all occasions, special and not. Besides being good, this savory pie also has some advantages: it comes to the aid of those who have little time to prepare dinner, is a good method to clear the fridge, can be made well in advance and can be eaten both hot and cold. We can use either shortcrust pastry or puff pastry and serve it as an appetizer and at buffets, cutting it into small wedges.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8/16
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll shortcrust pastry or puff pastry
- 7 oz potatoes
- 7 oz zucchini
- 2 medium whole eggs
- 1 1/2 glass milk (or fresh liquid cream)
- 5 oz meltable cheese
- to taste fine salt
- to taste pepper
- to taste nutmeg
- 2 tbsps grated pecorino romano
Preparation
Wash the potatoes with the skin on and put them in water that we’ll bring to a boil. From the first boil, cook them for only 5 minutes; they should remain firm. Then, peel them and cut them into small chunks.
Wash and discard the scraps of the zucchini, also cut them into small cubes, roughly the same size as the potatoes, to allow for even and quick cooking.
Preheat the oven to 392°F.
In a bowl, beat the two eggs and add the milk, salt, pecorino, a pinch of nutmeg and pepper. Mince the cheese (emmenthal, provolone, etc…).
Line a tart pan with parchment paper and lay the puff pastry or shortcrust pastry on it, depending on your taste.
Stuff it with the potato chunks, zucchini, and cheese cubes and, finally, pour the egg and milk mixture. Gently tap the bottom of the pan to ensure the liquid mixture is evenly distributed.
Bake the potato and zucchini quiche at mid-height, for about 30/35 minutes at most. Cooking times vary from oven to oven. Insert a skewer into the filling of our savory pie; it should come out dry.
Take it out of the oven and let it cool slightly. This quiche is even better the next day.
