To change a bit from the traditional zucchini bacon or zucchini goat cheese quiche, I suggest preparing a savory tart where this summer vegetable is combined with other typical ingredients of Mediterranean cuisine. Here is the recipe for zucchini, fennel, and pine nut quiche.
Here are the ingredients needed to prepare a zucchini fennel and pine nut quiche for 4 people:
1 roll of shortcrust pastry.
2 zucchinis.
1 small fennel.
3 eggs.
1 yogurt.
20 cl of milk.
2 teaspoons of ground cumin.
1 teaspoon of garlic powder.
2 tablespoons of olive oil.
2 handfuls of pine nuts.
salt and pepper.
In the recipe for zucchini, fennel, and pine nut quiche, the first step is to prepare the vegetable filling.
1- Wash the zucchinis without peeling them, then cut them into slices.
2- Wash the fennel and cut it into strips.
3- Heat the olive oil in a large pan, then sauté the zucchini slices and fennel strips together. Season with salt and pepper.
4- Cook this vegetable filling for about 15 minutes over medium heat, then set aside in a container.
Use the pan that was used to cook the vegetables to toast the pine nuts without adding any fat.
This tip allows you to roast the pine nuts to enhance their flavor. Be careful not to burn them, then set them aside in a bowl for finishing this zucchini fennel and pine nut quiche recipe.
1- In a mixing bowl, whisk the whole eggs with the yogurt, then dilute the mixture with the milk.
Note: Using yogurt and skim milk instead of crème fraîche lightens this summer vegetable quiche recipe.
2- Season the quiche mixture with cumin and garlic powder, salt, and pepper.
3- Unroll the shortcrust pastry in a tart pan, keeping the baking paper.
4- Prick the pastry base with a fork, pour the quiche mixture over the pastry, then distribute the vegetables on top.
1- Preheat your oven to 180°C.
2- Bake the quiche for about 35 minutes.
3- When serving, sprinkle the savory tart with toasted pine nuts.
Serve the zucchini, fennel, and pine nut quiche warm or at room temperature.
You can accompany this delicious savory tart with a mesclun salad as shown in the following photo.
Author Audrey on 10 July 2024
Gastronomy and Food : Food
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Art and Culture : Festival