Shavuot is one of my favorite holidays, and the one thing I just can’t wait to make is quiche. This zucchini quiche is some-what healthier than classical versions of this french dish, and it’s made with low-fat ricotta cheese, whole wheat flour and lots of zucchini. If you like zucchinis you really should try it!
Photo: Natalie Levin
Zucchini Quiche with Ricotta Cheese
Servings 24 cm round quiche pan
Ingredients
For whole wheat short crust pastry:
- 75 grams all-purpose flour
- 75 grams whole wheat flour
- 100 grams cold butter cut into cubes
- 1/2 tsp. salt
- 1 large egg
- 1-2 tbsp. water if necessary
For zucchini:
- 6-7 medium zucchinis
- 1 tbsp. olive oil
- Salt and pepper to taste
For royal sauce:
- 250 ml. half and half
- 250 grams ricotta cheese
- 2 large eggs
- 1/2 tsp. salt
- 1 tbsp. whole wheat flour
Instructions
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Short crust pastry: in a food processor with a steel blade put flour, whole wheat flour, butter and salt and blend until mixture is crumbly.
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Add egg and continue to process just until large clumps of dough are formed. If the dough is not united - add 1-2 tablespoons water more gradually.
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Transfer the dough chunks on a lightly floured work surface and bring together. Make into a disc-shape, cover and refrigerate for an hour.
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Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
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Using a fork create holes in the crust. Freeze the crust for about an hour.
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Preheat oven to 170c degrees.
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Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
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Bake for about 12-14 minutes.
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Remove the weights and the plastic wrap and continue to bake the crust for about 4-5 minutes or until it is lightly golden brown.
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Cool at room temperature.
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Zucchinis: preheat oven to 170c degrees
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Slice the zucchinis into thin slices and put in a bowl. Add olive oil and a little salt and pepper and mix well until coated.
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Place the zucchini on an oven pan lined with baking paper and bake for 10-15 minutes until zucchini softens slightly, but still stiff.
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Cool slightly.
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Royal sauce: in a small bowl stir half and half, ricotta, eggs, salt and flour until mixture is smooth.
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Assembly: Arrange the zucchini on the crust.
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Pour the Royal.
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Bake for 35-45 minutes or until crust is golden and filling is set.
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Cool slightly and serve.
Recipe Notes
- It is recommended to warm slightly before serving.
- Keep the zucchini quiche in a closed container in the refrigerator for up to 4-5 days.
Photo: Natalie Levin