Hey pixels!! It’s been a long time since our last quiche. Last week I went to a barbeque and someone brought a zucchini quiche. I thought it was yummy and I asked for the recipe. So, here it is, my happy pixels!! Now I want to share it with you!!
Zucchinis have a wonderful flavour, and combined with a bit of cheese, eggs and cream they just even yummier. I use a soy based cream for this kind of recipes, because I love how it tastes, and because it’s a bit healthier than the dairy cream.
The original recipe was crustless, but I add a crust to mine. I like the contrast of a crispy crust and the tenderness of the quiche. The same way I add some cherry tomatos to the original recipe. I did not bake mine, but you can bake them perfectly.
- 1 store bought quiche crust
- 1 large zucchini, sliced
- 200ml soy cream
- 3 eggs
- 1/2 cup flour
- 100gr cup grated cheese (use your favourite one)
- 6-7 cherry tomatos, halved
Preheat oven to 180⁰C. Grease a 20cm round mold. Pour crust and make a few hole using a fork. Set aside.
Put zucchini, soy cream, eggs, flour and cheese into a bowl and mix to combine.
Pour into the mold.
Bake for 40-45′, or until set and golden brown. It will be ready when a fork comes out clean.
Serve in pieces with the halved cherry tomatos on top. I prefer to eat the tomatos raw, but you can bake them, too.
Note: it’s better if you eat all the quiche the same day.
Do you like quiches, my happy pixels? Do you have a favourite one? Please, let me know in the comments below.