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| Ricotta Zucchini Quiche with Scent of Lemon |
2 medium zucchini, grated with skin on
1 large leek, thoroughly rinsed and thinly sliced
3 tablespoons extra virgin olive oil
8 ounces whole ricotta
Zest 1 large lemon
1-2 tablespoons freshly minced parsley
2 whole eggs, lightly beaten
½ - ¾ cups grated Parmesan cheese
2-3 tablespoons milk
Salt and black pepper
2 rolls of pie pastry dough, thawed in
frig.
1 egg for brushing pastry
Fresh Leeks
1. Preheat oven to 350F. In a round tart pan (or pie pan) cut a round piece parchment paper to fit the bottom of the pan.
2. Sauté the grated zucchini and the sliced leek in a pan with the olive oil. Once cooked, let them cool.
3. In the meantime, whip the ricotta in a bowl until it becomes creamy, add the grated lemon zest, and parsley, mix well. Add the cooked zucchini and leeks to the ricotta mixture.
4. In another bowl, beat 2 whole eggs with Parmesan cheese, a pinch of salt and pepper and a few tablespoons of milk. Add to the ricotta and zucchini mixture.
5. Place the dough on the base of the pan. With a fork, lightly prick the pastry surface.
6. Put the ricotta mixture on the pastry. Cover the top with strips of pastry from the 2nd piece. Lightly brush the pastry with the other beaten egg. Bake in a preheated oven, for 30-40 minutes, or until the surface is golden. Remove from the oven and allow to cool slightly and serve.
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| Zucchini |
This is a light ricotta and zucchini quiche, with a delicious lemon
scent. Enjoy this rustic quiche Italian style, fresh and amazingly easy to
prepare.
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