I have a total “vibe” zucchini lovers. A while ago I wanted to eat mandioquinha (baroa potato) every day! AND It’s normal for me to go through phases like that, then it passes. One of the most delicious things I’ve ever made with zucchini were these quiches. For those who don’t like it, zucchini can be replaced with any other vegetable, ok?
For mass:
1 ovo;
2 cups of flour (I used 1 normal and 1 wholemeal);
70 g of chopped butter taken from the fridge 15 minutes beforehand;
Salt (as much as you think is enough);
Water until done.
Place the flour in a container, add the egg, salt and butter. Mix with your fingertips until it becomes a coarse crumb. Add water by spoonfuls until the dough reaches the point where it doesn’t stick to your hands and forms a ball. Wrap in plastic wrap or place in a clean bag and leave in the refrigerator for 15 minutes.
Roll out the dough, cover the molds or a larger single pan and poke some holes with a fork so that it doesn’t puff up when baking.
This recipe is for a medium quiche, as I made it in small molds I used half the dough and left the rest wrapped in the fridge (when using dough that has been in the fridge for more than 6 hours you need to leave it for 30 minutes at room temperature before open ok?).
Filling (for a medium quiche):
2 zucchini;
2 cloves of chopped garlic;
1 cup of Prato cheese (or other soft cheese);
2 tablespoons of grated parmesan;
1/2 small box of cream (100ml);
2 eggs;
Salt and pepper to taste).
Grate the zucchini with the skin on the coarse part of the grater. Grate it lengthwise and rotate it, as if it were an ear of corn that you were threshing. Discard the core, where the seeds are, because it is very soft (use in another recipe).
Sauté the garlic in olive oil, add the zucchini, season with salt and pepper. Keep on low heat until it softens. Let cool.
Beat the eggs, add the cream and cheese. Add the sautéed zucchini.
Fill the tartlets and place in a preheated oven at 200º until the surface is golden brown.
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