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Courgette ricotta quiche recipe

Courgette ricotta quiche recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Courgette quiche

When the summer harvest of fresh courgettes overwhelms, consider this delicious quiche for breakfast, lunch or any time.

65 people made this

IngredientsServes: 6

  • 1 tablespoon butter
  • 4 courgettes, chopped
  • 3 eggs
  • 2 teaspoons creme fraiche
  • 4 tablespoons ricotta cheese
  • 50g grated Cheddar cheese
  • salt and ground black pepper
  • 1 sheet shortcrust pastry

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 220 C / Gas 7. Line a 23cm tart tin with the shortcrust pastry.
  2. Heat the butter in a frying pan over medium high heat, and cook and stir the courgettes until lightly browned, about 5 minutes. Add the courgettes into the pastry case.
  3. Whisk together the eggs and creme fraiche in a bowl. Stir in the ricotta cheese and the grated Cheddar cheese, season with salt and pepper, and pour into the pastry case.
  4. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 30 minutes.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (3)

This was really nice, a nice vegetarian quiche (and a good way to use up your courgette glut!)-06 Nov 2013

This recipe is so easy to follow and tasts amazing. I used it for my GCSE catering exam and it was brilliant. To help add to this I also added slices of tomato on top to give it more colour.-09 Apr 2016

Very good and easy to make! I don't like courgette very much, but my husband likes vegetarian dishes. This dish is delicious, I can't stop eating it!I did change recipe a bit, added 2 coarsely grated carrots and some chopped parsley to courgettes half way thru, and instead on 3 eggs, I used 5.-24 Aug 2013


Leek and courgette quiche

1 Preheat oven to 200ºC. Lightly spray a 22cm quiche dish or fluted tin with oil. Line with pastry and trim.

2 Place pastry case dish on a baking tray. Cover pastry with baking paper and fill with uncooked rice, dried beans or pie weights. Bake blind for 15 minutes. Remove weights and paper and bake for 5 minutes or until pastry is golden.

3 Meanwhile, place a medium-sized saucepan over a medium heat and spray with oil. Add leek and courgettes. Cook, covered (stirring occasionally) for 15-20 minutes or until very soft. Add 1-2 tablespoons water to help cooking. Add garlic and cook for 30 seconds. Cook off excess liquid. Turn off heat. Stir in ricotta and spoon into pastry case.

4 Whisk eggs and milk in jug until combined. Pour over leek mixture. Sprinkle with feta. Bake for 30 minutes or until filling is set. Allow dish to stand for 5 minutes before cutting in quarters to serve. Garnish with micro-herbs. Serve with green salad with balsamic drizzle.


Zucchini, Ricotta, & Egg Pie

It seems every year I am forced to wait patiently for weeks for that very first mature zucchini to appear in my garden. I check the zucchini patch daily, but then after that first one is picked, they seem to come in fast and furious. From the point we have harvested that first zucchini, it is usually just a few weeks later I find myself groaning when my husband appears in my kitchen with yet another basket full of zucchini. This year I used my zucchini in muffins, quick loaves, pasta sauces, in egg dishes, and in a myriad of side dishes. I created this particular recipe when I had an abundance of both zucchini and eggs. I now have six hens and five of them are now laying eggs almost on a daily basis. If I do not keep on top of them, my refrigerator overflows with eggs and zucchini!

I didn’t want to make yet another basic quiche or frittata because although we love them, we have eaten a LOT of them this summer. In this recipe, I wanted to feature the zucchini rather than the eggs, so I thinly sliced them and folded them in a batter. I made the batter of ricotta cheese, grated Pecorino Romano, and a few eggs to hold the zucchini together in a pie of sorts. I also didn’t want to have to bother with a crust, so I simply oiled my casserole dish and sprinkled breadcrumbs over the sides and bottom. I have herbs growing all over our property here in Umbria and love to use them in my cooking, so I chose some fresh thyme and parsley to highlight the zucchini in this recipe.

We enjoyed this dish for lunch along with a mixed salad, but it would be a great breakfast or brunch dish as well. It could also be an option for a vegetarian entree at dinner served with whole grain crusty bread and a big vegetable salad. I prefer a dish like this served at room temperature, so the flavors stand out, but it was also tasty the next day cold from the refrigerator for breakfast. Feel free to use whatever fresh herbs you prefer, change the grated cheese if you like, and maybe combine some summer squash with the zucchini. This dish works best if the zucchini are sliced very thin, and a mandolin works well for this.


Marinated courgettes with crisp freekeh and ricotta

If you’d rather not deep-fry, just omit the freekeh altogether the marinated courgettes are lovely as they are, or sprinkled with chopped toasted almonds. Serves six as a first course.

3 large courgettes, trimmed, cut in half widthways and then into 1mm-thick ribbons (use a mandoline or peeler)
3 tbsp lemon juice (ie, from 2 lemons)
¼ tsp chilli flakes
½ garlic clove, peeled and crushed
35g basil leaves, roughly torn
60ml olive oil
Salt
50g cracked freekeh, rinsed and drained
150ml sunflower oil
120g ricotta
2 tsp za’atar

Put the courgettes, lemon juice, chilli and garlic in a large bowl, then toss gently with 25g basil, three tablespoons of olive oil and three-quarters of a teaspoon of salt. Cover and leave to marinate in the fridge for an hour.

Half-fill a small saucepan with lightly salted water, bring to a boil, then lower the heat to medium and gently simmer the freekeh for about 15 minutes, until it’s cooked but still has some bite. Drain, refresh under running cold water, then spread out on a plate lined with kitchen paper and leave to dry.

Heat the sunflower oil in a small saucepan on a medium-high flame, until the oil reaches 170C (if you don’t have a thermometer, you can check the temperature by dropping in a piece of freekeh: if the grain sizzles straight away, the oil is ready). Line a large plate with kitchen paper, for draining, then use a slotted spoon to lower a quarter of the freekeh into the hot oil and fry for a minute, until the grains rise to the surface and look brown and crisp. Transfer to the paper-lined plate (again using a slotted spoon), ensuring the grains are laid out in one single layer, then repeat with the remaining three batches of freekeh. Once all the freekeh has been fried, sprinkle over a quarter-teaspoon of salt.

Drain the courgettes and transfer to a serving plate. Top with spoonfuls of ricotta, the remaining basil, the fried freekeh and za’atar, drizzle with the remaining olive oil and serve.


What’s best? Sliced Zucchini or Grated Zucchini for Quiche?

You’ll see zucchini quiche recipes made with sliced zucchini and grated zucchini. After testing this recipe both ways, I found that grated zucchini works much better in this crustless zucchini quiche. Why?

  • Grated zucchini is easy to squeeze dry
  • Grated zucchini is easy to layer
  • Zucchini rounds release a lot of water in the quiche, even when salted and patted dry
  • Zucchini rounds need to be sauteed before adding to the quiche or they don’t cook completely
  • Zucchini rounds sink to the bottom of the quiche

The Perfect Quiche Ingredient Ratio

The perfect egg-cream-cheese ratio for a quiche is ¼ cup of cream and 1 ounce of cheese for each egg. Because zucchini contains so much water, it was important to change the ratio for this zucchini quiche custard. Adding an extra egg and a little more cheese while decreasing the amount of heavy cream did the trick!

The Perfect Low Carb Crustless Zucchini Quiche

As far as low carb keto quiches go, this is an easy one. But for the best results you must grate the zucchini and remove as much water as you can. Don’t worry, it’s a piece of cake:

Grate one pound of zucchini and put it into a colander in the sink. Mix salt into the zucchini and let it sit for several minutes (the salt draws water out of the zucchini). Rinse the zucchini well to remove the excess salt. Then, using clean hands, squeeze out as much liquid as you can from the zucchini.

Then, go on to make the quiche but don’t forget to layer the ingredients!

Layer Your Quiche Ingredients

Want the best quiche? Do me a favor… Layer. The. Ingredients. Layering the ingredients prevents heavier ingredients from sinking to the bottom and ensures even distribution.

Sprinkle a quarter of the cheese into a quiche dish or a pie plate. Layer roughly one third of the ingredients into the pie plate followed by another layer of cheese. Repeat twice more. Pour the frothy egg mixture over the layers and bake.

To refrigerate, allow your zucchini quiche to cool completely and cover with cling film. Reheat a slice of quiche in the microwave or in the oven. Serve with a green salad or this refreshing sweet bell pepper salad.

Refrigerate up to 1 week or freeze for up to 3 months.

Customize your quiche!

I love this zucchini quiche as written, but I did experiment with other seasoning combinations. In one variation I added two teaspoons of my homemade ranch seasoning. While the quiche was delicious and VERY FLAVORFUL, I felt like the zucchini’s delicate flavor was lost. However, if you aren’t a huge fan of zucchini, this may be a great option for you!

Here are some ideas for customization:

  • add 2 teaspoons of ranch seasoning or lemon pepper
  • try adding basil or parsley
  • use green onions instead of chives
  • add crumbled bacon or chopped ham for more protein
  • try topping the zucchini quiche with crumbled feta cheese or dollops of ricotta cheese
  • add a flaky low carb pie crust

Other Great Low Carb Keto Vegetarian Quiche Recipes

Low carb vegetarian recipes are sometimes hard to find. Quiche is great because it benefits from the protein contributed from the eggs and cheese. Plus, it looks so nice on a plate. Here are three more great low carb vegetarian recipes.


Quiche jambon, courgette, menthe, ricotta

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Ingredients

La pâte

  • 200 g de farine de blé
  • 40 g de fromage blanc, 0% m.g.
  • 1 œuf
  • 50 g d⟪u
  • 1 pincée de levure chimique
  • du sel

La garniture

  • 180 g de courgettes (1 grosse), en rondelles de 2 cm
  • 1 c. à soupe d'huile d'olive
  • 100 g de ricotta
  • 2 œufs
  • 100 g de lait écrémé
  • 12 feuilles de menthe fraîche, ciselées
  • du sel
  • du poivre moulu
  • beurre, pour le moule
  • farine de blé, pour le plan de travail
  • 100 g de jambon blanc, en petits cubes

Instructions

Prep time: 30 minutes, plus cooling. Cook time: 50 minutes.

Preheat the oven to 180°C/fan 160°C/gas 4. Start by generously greasing a 24cm round tart tin or pie dish, preferably not loose-bottomed as this will save us from any leakages.

Grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well – you should have a mixture that is well coated and clumps together.

Tip the mixture out into the dish and using the back of a spoon press tightly into the base and sides. Bake for 25–30 minutes.

Take the dish out and using the back of a spoon press the mixture into the base and sides again. Brush the base and sides with the egg, generously filling in any gaps that might be there and any gaps that might not be. More is more! Pop back into the oven for 5 minutes.

Meanwhile, make the filling by adding the eggs and milk to a jug and whisking till well blended.

Take the tart shell out and add the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake in the oven for 20 minutes till the centre is just wobbly.

Leave to cool for about 30 minutes, allowing the eggy custard mix to set, then take out, slice and it is ready to eat.


Ricotta Cake

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Zucchini and ricotta galette

I realized this week that it has been way, way too long since I made a galette. I remember being infatuated with them when I launched this site, uh, wow, hey, did you know this site is almost four years old? When did that happen? I was absolutely not paying attention. It’s kind of like when I was hanging out with the baby yesterday evening and he up and crawled over to the coffee table and pulled himself up to standing and, whoa, when did that happen? Who taught him that? Could you unteach him that, please? Thank you.


I digress: galettes! My galette obsession began with a wild mushroom and blue cheese galette a friend and I used to make every Christmas. It is unbelievably good, it will always be welcome, anywhere. Have you made it yet? You should. I moved onto a roasted butternut squash and caramelized onion galette the next fall and oh man, I would not kick that out of the kitchen for eating crackers. That’s how the saying goes, right? The next winter was all about Eastern Europe, with a cabbage and mushroom galette with chopped hard-boiled egg, dill and greens. I bet you didn’t know a little tart could be so filling, huh? And then, tsk-tsk, I apparently stopped making savory galettes and it’s such a shame because what each of these has in common is a crust so amazing, you will not believe it came out of your kitchen. Seriously. When I made it again yesterday and I was not sure I could tell it apart from store-bought puffed pastry. I’m not bragging, it’s a fine, fine recipe I adapted from an old Williams-Sonoma cookbook.

I had been looking for something that would allow zucchini and ricotta to play off each other and found it in an old Cook’s Illustrated recipe for a tart. I played around with the levels and ended up with this, a simple summer dinner or an appetizer for something more intense. Zucchini are piled high at the markets around here right now, but even if they weren’t, I think you could easily swap yellow summer squash or even eggplant (I’d cut it thinner, so it cooks faster). I’m curious to try this with tomatoes too, perhaps if you seeded them, it wouldn’t get too soggy. But mostly, and most importantly, it is perfect the way it is it begs for a big green salad and a glass of dry white wine and frankly, so do I.

Zucchini and Ricotta Galette
Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

I might be tempted to double the cheese filling next time I make this it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to be said for not fixing what ain’t broken, right?

Since I oohed and aahed over this crust, for those that like to dissect recipes as I do, I thought I’d note that funnily enough, it’s an almost-match for my favorite pie dough, in technique as well, save two ingredients which apparently make all of the difference: 1/4 cup sour cream and 2 teaspoons of lemon juice. What this makes is an even flakier, softer pastry, the kind that leaves croissant crumbs everywhere. I know the next obvious question is “so, can I use this for a pie dough?” but I don’t advise it. It is too soft. It will get soaked and deflated under all of that heavy baked fruit. It is at its best when it is free form, just like this.

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.


Impossible Quiche (self-crusting)

This quiche is great for taking on picnics, it keeps well in the fridge, and is nice served either cold or warm for lunches or dinners with a salad.

It is also quick and economical to prepare and is what Mum calls a “throw it all in” recipe because leftovers in the fridge get thrown into the basic egg and flour mixture. Unlike usual quiche recipes, this one has no pastry base, and is known as a ‘self-crusting quiche’ because as the quiche bakes, the egg and cheese form the crust.

I think this is a fairly old recipe, and I am not sure as to why the word ‘impossible’ features in the title, because, to me, the recipe seems very possible, unless it is referring to the fact that a self-crusting quiche seems impossible? Who knows…

Below are two recipes – the first one is the original Impossible Quiche recipe, and the second is an example using ingredients that can be added to the original recipe.

IMPOSSIBLE QUICHE – The original base recipe:

Put all except bacon into jar with lid on and shake for 1 minute. Pour into greased dish and top with chopped bacon. Bake at 180 degrees Celsius for ¾ of an hour.

The above recipe in its original, simple form is fine on its own, but we take this recipe as the starting point and add into this many other ingredients depending on what is in the fridge.

The following recipe is an example of this where we added in leftover cooked pasta, leftover vegetables from a roast dinner, plus a selection of extra fresh vegetables. The result can be seen in the photo at the top of the page.

TIP: If you are adding a large amount of vegetables or vegetables with a high water content, (e.g. courgette or cooked spinach), you may need to adjust the recipe to add more eggs.

IMPOSSIBLE QUICHE (with additions)

1 cup cheese, grated (tasty and parmesan)

½ cup plain flour + ¾ tspn baking powder

A couple of stalks of chives

½ an orange capsicum, thinly sliced

1 cup leftover cooked pasta

leftover roast vegetables: parsnip, pumpkin, peas, cauliflower

Leftover cooked silverbeet, squeeze out water

A cheap dinner made from leftovers means there is more money to spend on a good wine….

With our Impossible Quiche we had a tasty red wine: Squawking Magpie, Hawke’s Bay, 2013, The Chatterer, Syrah.



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