Courgette and ricotta quiche, the savory pie recipe

There quiche Homemade is always an excellent solution for dinners with friends, for lunches to take to school, to work or during a trip out of town, but also simply to enjoy an excellent meal that is really easy to prepare. In this case we offer you a very simple but delicious recipe courgette and ricotta quiche, with a base of homemade pasta. There quiche it is nothing more than a savory cake and comes from the German word kuchen which means “cake” intended as a preparation based on savory ingredients. Although the word is used in France to indicate one of the most famous French preparations, Quiche Lorraine, it actually has German origins. Quiche is a really easy and versatile recipe that can be prepared in any season of the year. With courgettes, courgette flowers and ricotta, however, it becomes truly unsurpassable!

Ingredients for 6 people

Crazy pasta: 350 g
Courgettes with flower: 3
Onion: ½
Extra virgin olive oil: 50 ml
Parmigiano Reggiano: 70 g
Cow’s milk ricotta: 100 g
Eggs: 3
Salt to taste
Pepper as needed

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes
Calories: 217 kcal/portion

Preparation

To prepare the courgette quiche, after having made the homemade pasta with our recipe indicated in the introduction, proceed with the preparation of the filling. Wash the courgettes, dry them with a clean cloth and start removing the flowers, keeping them whole and removing only the internal stem. Cut the courgettes into thin slices.

Peel, halve and thinly slice half a golden onion. You can also use white onions or shallots, or if you prefer a leek, with a more delicate flavour.

Pour the olive oil and chopped onion into a non-stick pan. When the onion has started to fry, add the courgette slices, leaving a dozen aside for the final decoration and cook them over medium-low heat until they are soft and golden.

Break the whole eggs into a bowl and add 1 pinch of salt. Beat the mixture and add the grated parmesan, mixing it with the eggs.

Now add the ricotta and beat with a fork or a hand whisk to mix the mixture. Season with a sprinkling of black pepper and add the cooked and now lukewarm courgette slices. Mix and keep aside.

Take the ready-made dough block and roll it out with a rolling pin on a sheet of baking paper dusted with a little flour until you obtain a sheet of about 2 mm thick. The disk of crazy dough must be able to completely line a 22 cm diameter baking pan.

Prick the base of the pastry with the tines of a fork and pour in the filling, also placing the courgette flowers previously set aside on the surface of the filling. Finally, add the remaining portion of raw courgette slices.

Sprinkle with a generous spoonful of grated parmesan. With your fingertips, lightly pinch the edges of the pasta to embellish the sides of your courgette and ricotta quiche. Cook in a preheated static oven at 200°C for 25 minutes, placing the pan in the lower part of the oven. Remove from the oven and let cool before cutting and serving.

Tips and tricks

You can also make the courgette and ricotta quiche using a base other than crazy pasta, such as puff pastry, shortcrust pastry or packaged shortcrust pastry. Pasta matta is a very easy and versatile base, to be used with everything.

You can use any type of courgettesfrom dark to light ones, but we suggest using courgettes with courgette flowers, which will give an even tastier touch to your savory pie.

You can make quiches with any type of seasonal vegetables, including peppers, aubergines, spinach, chard, asparagus and any other vegetables your imagination suggests! The base of the filling can always be the same.

You can replace the ricotta with some spreadable cheese or with plain yogurt. You can also add fragrant aromatic herbs such as marjoram, lemon thyme or mint.