Quiche with spinach and zucchini

6 servings

30 minutes

Quiche with spinach and zucchini is a true embodiment of French cuisine, where the harmony of textures and flavors plays a primary role. The delicate crumbly pastry infused with creamy aroma encases a rich filling of soft spinach and juicy zucchini, complemented by spicy white pepper and fresh basil. Each serving of this quiche is a meeting of a crispy crust with a velvety egg filling enriched with cream and melted hard cheese. Historically, quiche originated as a dish for the peasants of Lorraine but quickly gained popularity due to its versatility: it can be served hot or cold, as a main dish or light snack pie. It pairs perfectly with green salad and a glass of white wine, turning any dinner into a true gastronomic delight.

Energy value per serving

• Calories: 427.7
• Proteins: 12.1g
• Fats: 28.3g
• Carbohydrates: 34g

Ingredients

• Wheat flour: 1.5 glass
• Margarine: 100 g
• Water: 100 ml
• Frozen spinach: 250 g
• Zucchini: 200 g
• Chicken egg: 3 pc
• Cream 20%: 150 ml
• Olive oil: 1 tbsp
• Ground white pepper: to taste
• Basil: to taste
• Salt: to taste
• Hard cheese: 50 g

Cooking steps

1. Prepare the dough: Chop the chilled margarine with a knife, add flour, and knead with your hands until crumbly. Pour in water (it should be very, very cold). If there's not enough water, add a little more. The dough should be smooth and not stick to your hands. Wrap in plastic and refrigerate for 1 hour.

   Required ingredients:

   • Margarine: 100 g
   • Wheat flour: 1.5 glass
   • Water: 100 ml

2. Make the filling: In a large skillet, heat olive oil, add frozen spinach. Cover with a lid and simmer on low heat.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Frozen spinach: 250 g

3. Cut the zucchini into small sticks. Add to the spinach. Stew for 10 minutes, add salt, and spices and herbs to taste.

   Required ingredients:

   • Zucchini: 200 g
   • Salt:  to taste
   • Ground white pepper:  to taste
   • Basil:  to taste

4. Whisk the eggs and cream, add salt. Combine with the stewed vegetables (you can use the same pan they were stewed in).

   Required ingredients:

   • Chicken egg: 3 pieces
   • Cream 20%: 150 ml
   • Salt:  to taste

5. Preheat the oven to 180 degrees

6. Roll out the chilled dough to a thickness of about 0.5 mm. Grease the baking pan with oil, lay out the dough, leaving edges about 4 cm high.

   Required ingredients:

   • Olive oil: 1 tablespoon

7. Place the filling in the mold

8. Bake for about an hour. Once you see the crust starting to brown, sprinkle with grated cheese and increase the heat. It's ready in about 15 minutes (if in doubt, poke the pie with a knife. If the filling is set, you can take it out).

   Required ingredients:

   • Hard cheese: 50 g