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Quiche / Zucchini tart

Quiche / Zucchini tart

Put the puff pastry in a pan greased with butter and bake for 8 minutes.

During this time we prepare the filling:

Cut the zucchini into cubes and cook for 2 minutes.

Cut the meat into cubes and place in a bowl.

Add the zucchini, beaten eggs with sour cream and spices (salt, pepper, basil or any other spices). Put this filling over the puff pastry and bake for 10 minutes.

Remove the tray, sprinkle the cheese and bake for another 5 minutes.

About the original Lorraine Quiche & # 8211 is it cheese or not?

From the very beginning we need to know that this Quiche Lorraine (pronounced "chis loren" with an emphasis on the second syllable) is not a salty tart and that it is prepared in a certain way, using certain ingredients & # 8211 see here. The crust can be both tender and puffed but the filling only contains migaine (a mixture of eggs with cream) and bacon (pieces of salted and sometimes smoked pork breast & # 8211 kaiser, bacon). Add salt, pepper and possibly grated nutmeg to the egg mixture. In the spring you can add a few sprigs of green onions (chives, chives, Schnittlauch).

As you can see NO cheese appears in a Quiche Lorraine! It's not wrong to put it, it even gives it a more intense taste but the tart will turn into another quiche. I would recommend Gruyere, Emmentaler, Gouda but also spicy cheeses with noble mold like Roquefort, Stilton, Danish Blue or with white mold like Camembert or Brie. It would work well!

The cream used in this Lorraine Quiche is fresh cream & # 8211 means a matured, greasy and slightly sour cream that is sometimes mixed with sweet cream for whipped cream. In modern recipes, only the next one is used because the finished product has a finer, more creamy texture (it does not coagulate when baked). The filling looks like a Bavarian (like a charlotte) & # 8211 gelatinous, trembling. It must be well seasoned to balance the fats in it! On the other hand, the first option, the one with sour cream, is tastier! It is best to mix them.

The crust of the dough is baked in two stages: empty (15 minutes) and then with the filling (another 45 minutes). As with any tender dough, it is important that all ingredients are cold, especially butter, eggs and water.

From the quantities below results a Quiche Lorraine of approx. 22 cm in diameter. My tart shape is 21 cm at the base, 23 cm at the mouth and a height of 5.5 cm. You can bake this salty tart in classic cake shapes of 21-23 cm (with removable ring). Out of it come 8-10 servings of quiche & # 8211 you can't eat big slices because it's very consistent.


  • A flat dough to buy (or you can make a tart dough that you usually prefer)
  • 400 g of grated zucchini and squeezed the juice well
  • 2 cepe t & # 259iate fidelu & # 539 & # 259
  • 2 tablespoons oil
  • 10 round slices of ro ​​& # 537ie
  • 10 round slices of zucchini (or on top of the tart)
  • Half a can of milk
  • A half can of fat smeared with 25% thickness
  • 3 or & # 259 husband
  • 1 can & # 259 of parmesan race
  • 1 tbsp & # 539 & # 259 herbs from Provence
  • 10 fresh basil leaves, cut in half
  • 1 tablespoon & # 539 & # 259 salt
  • Half a spoonful of black pepper.

Method of preparation:

Proceed with the dough in the same way as in the first recipe.

To prepare the filling, heat the oil in a pan, on the right heat, then put the onion and cook for a few minutes to soak. The fire is stopped. Separately, in a bowl, beat the eggs over which the milk, milk, herbs of Provence, basil leaves, salt and pepper are placed. At the end, mix in the same bowl the zucchini and the Parmesan cheese.

Take the tray with the dough and put the onion on the bottom of the pan, then the mixture with the pumpkin, dairy and eggs, after which place the slices of tomatoes on top. of zucchini.

Place the oven rack in the middle, place a baking sheet over it and then place the tray with the quiche (in case it is baking during baking). # 259 sar & # 259 stropi din con & # 539inut) & # 537i se & icircnchide u & # 537a. Bake the tart for about 35 minutes (or until you notice that the top filling looks baked) at 180 ° C. At the end of the time, remove the tray from the oven and leave it to cool. Read for 20 minutes before slicing the quiche.

Preparation and serving for tart with cheese and pumpkin

Next I invite you to see the video recipe step by step. You will see everything I do and you will hear my sweet Moldovan voice & # 128578

Don't forget the secret ingredient: sprinkle abundantly with love and with 2-3 smiles.

Now let me see you: I challenge you to try the recipe and come back with pictures and comments. I am always here, just a click away and I answer questions with great joy. We cook simple and tasty goodies together.

Let's make simple Romanian cuisine known everywhere, as our mothers and grandmothers cooked!

Leave me comments below, praise or criticize me, as you see fit. Let me know that you passed me by this virtual house. I answer questions and I like to talk to my friends & lt3

And if you like what I do, you can reward me and share the recipes for your friends. I hug you dearly & lt3

Tasty tart with chicken and zucchini

A tasty tart with chicken and pumpkin is making a sensation these days. It's the 4th time in a month since I did it and we don't get tired of it.

It is so tender and perfect both for a snack and to be packaged at work. From a few simple and cheap ingredients at the same time we make an excellent tart.

The combination of chicken and zucchini is wonderful, and the mozzarella only completes the perfect picture of a festive tart.

We liked it so much that we called it the Tart of the Week.

So I invite you to stay together for the list of ingredients, but also the simple and quick way to prepare.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Dough ingredients:

  • 315 g white flour
  • 180 g lard
  • 3 yolks
  • 50-60 ml of cold water
  • A pinch of salt

Ingredients for the filling:

  • 500 g of zucchini
  • 400 g chicken breast
  • 200 g mozzarella
  • 1 or
  • 1 tablespoon breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1 bunch of parsley
  • Salt and pepper to taste

Method of preparation:

Preheat the oven to 175 degrees Celsius.

Cut the zucchini into 0.5 / 0.5 cm cubes, put a little salt on it and set it aside.

We also cut the chicken breast into small cubes.

We put the mozzarella on the large grater.

Put all the ingredients for the filling in a bowl, season with salt and pepper.

How to prepare the dough:

In a bowl we will put the flour, salt, sugar and lard. Knead them well until you get a sandy composition.

Add the yolks, half the amount of water and quickly knead the dough. The rest of the water is useful only if needed, we will have to get the fragile, but slightly elastic.

We put it in a foil and put it in the fridge for at least an hour.

Grease the tray with a diameter of 26 cm with a little butter and line it with flour.

On a work surface sprinkled with flour, spread the dough in a square shape with a size of 35/35 cm.

Roll the dough on a rolling pin and fit it over the shape. Arrange the dough nicely in the tray and cut the outer edges, the ones that come out.

Pour the composition over the dough in the pan.

From the remaining dough we spread it again on the work surface and with the help of a spur we cut long strips.

Put the strips on top and bake for about 65-70 minutes at 175 degrees.

Remove from the oven and allow to cool to room temperature. May it be useful to you!

Foodstory tested: Quiche with pumpkin, bacon and mozzarella

Because we felt more and more in the summer, we missed fresh vegetables and light meals. We were tempted by this savory tart filled with seasonal goodies that you can eat hot and cold.

Quiches require a lot of preparation and cooking time. A headache you wouldn't need if the result weren't divine and creamy. We like salty tarts and filling them with lots of eggs and cheese. We suggest you cook them on weekends so that you have enough time to prepare.

I chose a quiche with pumpkin, bacon & mozzarella from the My Recipes website, and his surprise is that one serving has only 300 calories.

Ingredients (for 8 servings):

  • 150g flour
  • & frac12 teaspoon salt
  • 75g fat (45g cold butter + 30g cold margarine)
  • 60ml cold water
  • 1 tablespoon olive oil
  • 300g pumpkin (sliced ​​to a very thin length)
  • 300g zucchini (sliced ​​to a very thin length)
  • 60g chopped salads
  • 1 tablespoon fresh, chopped thyme
  • 230ml fat milk
  • salt
  • & frac14 teaspoon pepper
  • 4 slices of fried and finely chopped bacon
  • 3 egg whites
  • 3 eggs
  • 100g grated mozzarella

Mix the flour with the salt in a bowl. Add butter and margarine and mix. Either use a food processor or knead by hand until the dough looks like a coarse crumb. Gradually add water and stir until the dough begins to thicken. Don't form a ball out of it. Put it in a plastic wrap and flatten it into a disc. Put it in the fridge for an hour.

Preheat the oven to 200C. Roll the cold dough (between two plastic sheets) in a disc with a diameter of 28cm. Place it in a tart pan with removable walls (24cm in diameter and 2cm high) previously greased with a little oil. Cut the edges that hang over the walls of the tray. Prick the dough from place to place with a fork and bake for 15 minutes. Let it cool.

Reduce the oven temperature to 170C. While the dough is in the oven, prepare the filling.

Heat the oil in a pan and sauté the zucchini, zucchini, salads and thyme for 5 minutes until the vegetables are soft. Allow the mixture to cool slightly.

Fry the bacon and cut it into pieces. In a bowl, mix the milk well with salt, pepper, bacon, 3 egg whites and whole eggs.

Place the pumpkin mixture over the cooled dough in an even layer. Sprinkle with grated mozzarella and pour the mixture with eggs and milk. Put everything in the oven for 40 minutes, until it hardens.

Let the quiche cool for 15 minutes before cutting.

Verdict: We liked the colorful look, the taste of thyme next to the pumpkins and the elasticity that mozzarella gives in the filling for this quiche.

The preparation time passed in the recipe, of 2 hours and 40 minutes, would have been much exceeded if we had not cheated and kept the dough in the fridge for only 30 minutes. We would have put only butter in it and we would have given up margarine altogether.

The amount of pumpkin and zucchini is more than enough. You can use only 400g, otherwise you will have sauteed pumpkins. You can also give up one of the egg whites.

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10 quiche and tart recipes that will please everyone (not just vegetarians!)

In this article you will find 10 quiche and tart recipes that you can prepare even if you do not have experience in cooking. I am sure that these easy and healthy quiche recipes will become your favorites!

& bdquoQuiche & rdquo might sound like a pompous and complicated dish, but it's not like that at all! Quiche is one of those recipes that you can easily prepare on the weekend for the following week and you will have enough portions to be served for lunch or dinner in the coming days. It is very suitable for meal prep, breakfast, brunch, sua even as a main course!

The quiche recipe is, in fact, a delicious combination between a dough crust and a salty filling & ndash which means that it is very easy to turn this dish into a fasting / vegan one! As soon as you get used to the basic recipe, you will see that you can prepare quiche with any filling you like, from peppers, asparagus, tomatoes, broccoli, sweet potatoes, spinach and even leeks! You can even make quiche muffins that will be perfect to serve as an appetizer at a party. You just have to use your imagination and you will get excellent results every time!

You can serve these quiche recipes in any part of the day, as breakfast, lunch, dinner or even at a brunch with friends and family. Everyone will be impressed! You can forget about the classic omelet and I recommend you make a vegetable quiche. & # 128578

In case we convinced you to try some new recipes, you can analyze this list that contains 10 quiche recipes which everyone will surely love. Each of these recipes will be appreciated even by those who do not fast or do not follow one vegan diet, because they are simply very tasty!

You will find in this list 3 quiche and tart recipes created by me that I frequently prepare, and the rest were made by other very talented culinary bloggers, which I recommend! I enjoy cooking!

Zucchini tart

I don't know why but a lot of my acquaintances when they hear about zucchini think of breaded zucchini, it's probably the best known way to prepare zucchini and the most beloved especially as it is served with garlic wedges:) & # 8230se too it may even be so because here I am, if I'm okay to think, even though I've prepared a lot of zucchini dishes, all the breads are in the first place, as if somewhere in the tie are the pancakes with pumpkin and cheese. Anyway, I'm always looking for new recipes to try and I can say that so far I've found a few that have been to my and my family's liking, because yes they are important members of the jury.

I think zucchini goes great with cheese, ham and eggs so a lot of recipes are variations of this combination, the other day I found on Jekin Caprik's blog an absolutely wonderful recipe for zucchini tart, which is prepared very simply and quickly, you know what that means, all the ingredients are mixed and baked in the oven.

It was probably ideal to prepare it with wholemeal flour but I didn't have it, so I used 550 flour, if you have used it, if not, it can be prepared with any type of flour, even with ground oatmeal. As I write many times, it was very successful, it was eaten quickly, in the evening when I prepared it.

So without a gift and maybe you have to try it for dinner or breakfast because it is very tasty!

Zucchini tart

Ingredients 4-6 servings, round shape 26cm, rectangular shape 25 & # 21535 cm:

  • 4 eggs
  • 300g zucchini
  • 2 green onions or a small dried onion
  • 3 cloves of garlic
  • 100g flour 550 (you can use wholemeal flour or crushed oatmeal)
  • 1 teaspoon baking powder
  • 100ml oil
  • 120g kaizer or ham
  • 120g gouda cheese
  • salt pepper
  • 1/4 teaspoon cumin
  • 3 teaspoons sesame (optional)

The oven is preheated to 180 degrees Celsius.

Wash the zucchini well and put it on the grater with large holes then squeeze well in your hands to remove excess water. The cheese is also grated on a grater with large holes.

Cut the bacon or ham into cubes and fry a little (I didn't fry the ham).

In a larger bowl put eggs with a little salt, beat lightly then add the rest of the ingredients and mix until smooth.

Pour the composition into a tray lined with baking paper, sprinkle sesame seeds on top and bake for about 30 minutes, you will see that it browns nicely on top.

Let the tart cool, then cut it into slices and serve with yogurt or a salad.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Quiche with zucchini and salted cheese

That you never know when the storm hits you and hits you, and it shakes your wrists that you forget all the rescue techniques you read in the books. And you, sensitive being, realize that that purple raincoat and rubber rubber boots won't keep you dry from such a commotion. That you need more than the little eaves under which you have sat comfortably so far, waiting for the wind and rain to pass. And then you have the courage. And you fuck the storm. Don't make yourself a rain bucket! Get out from under the eaves and walk down the sidewalk. And you take the wind in your chest, and you step on all the puddles, you close that protective umbrella and you waltz happily through the rain. And you say in your mind, wet to the skin, that after this dance the sun will surely come out.

Because you never know when the storm will hit you need good dance shoes so you can feel comfortable under the flood. People say that if you believe with your whole being, the music starts to be heard…

And on this flood I found my good shoes in the kitchen, played loud music and made dough & # 8230

Quiche with zucchini and salted cheese

Ingredients for 6 servings (20cm tray)

For the dough:

  • 125g cold butter
  • 250g flour
  • ¼ teaspoon baking powder
  • 1 or
  • 40ml cold water
  • a pinch of salt

For the filling:

  • 1 zucchini
  • ½ yellow onion
  • 150g salted cheese
  • 2 eggs
  • 150ml cooking cream (32% fat)
  • dried or fresh thyme (your choice)
  • salt
  • pepper

Method of preparation:

Start with the dough. It needs to stay cold for at least 30 minutes after you make it out of flour mixed with baking powder and a pinch of salt, over which you put the diced cold butter and knead it with your fingers until the mixture becomes sandy. Add water and egg and mix until you form a dough. Wrap it in cling film and refrigerate.

(Time to look out the window to drive away the storm clouds…)

After 30 minutes, roll out the dough into a 3-4mm thin sheet, place it in the pan and place baking paper and weights (or beans / chickpeas / rice) on top of it. Bake blind for 15 minutes at 180C. Then another 5 minutes without weights on top.

In the meantime, you're already taking care of the sliced ​​zucchini and onion. Put them in a hot pan with a little oil, salt and pepper. And you brown them. Not too loud! (enough to soften them a bit). Take them out on a plate and leave them to cool.

In a bowl, beat eggs with sour cream, thyme, salt and pepper.

On the base of the tart dough, place the pieces of salted cheese (broken with your fingers). Then pour the mixture with egg and cream and place slices of zucchini and onion on top.

And put everything back in the oven. At least 30-35 minutes until nicely browned and a knife stuck in the middle of the quiche will come out with a clean blade.

Related posts

Childhood cake & # 8230Apple cake

Simple tart with apples, ricotta and rosemary

Quiche with mushrooms and Camembert

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Quiche with leeks

Quiche is a kind of savory tart, a star in French cuisine. It has a crumbly and crunchy dough, and the filling is made from vegetables, meat, cheese and eggs. What I like about quiche is that you can play with composition. If you don't eat meat, you can only make it with vegetables. And the combinations are countless (mushrooms, spinach and even tomatoes). Regardless of the option you choose, quiche is a hearty meal and you can enjoy it both for breakfast and for lunch or dinner. I like to cook it on weekends, when I have more free time, and enjoy it with lettuce and a vinaigrette dressing next to it. Today I'm going to introduce you to my favorite quiche recipe. It is a quiche with leeks, spinach and bacon, absolutely delicious! I don't cook much with leeks, but this quiche is a pretty good "excuse"!

The ingredients are simple and don't require much shopping. For the dough you need 100 grams of unsalted butter, 200 grams of flour and 5-6 tablespoons of cold water. Put the flour and butter, cut into pieces, in a bowl. With your hands, crush the butter and mix it with the flour until you get small crumbs. Add cold water and mix with a spoon. After the water has incorporated, use your hands and form a ball of dough, wrap it in foil and put it in the fridge for 30 minutes.

While the dough is cold, start filling. You need 5-6 slices of bacon, 2 cloves of garlic, 1 large or 2 smaller leeks, a few sprigs of dried thyme, 100 grams of baby spinach, 45 grams of cheddar cheese, 3 eggs, 3 tablespoons sour cream , salt and pepper. Be careful with spinach! If you can't find baby spinach, you can also use frozen spinach, but drain it very well after thawing. Otherwise it will leave all the water in the composition of the quiche and make it soft.

Cut the leek - use only the white part of it, without the green leaves. Cut the bacon into slices and chop the garlic. Put the bacon, garlic and dried thyme in a pan with a little olive oil. After the bacon starts to leave fat and the garlic turns golden, add the leeks over, lower the heat a little, and cover with a lid. This composition should be cooked for about 20 minutes, until the leeks soften well. Stir occasionally.

Meanwhile, spread the dough (it should be about ½ inches thick) on a surface lined with flour. Grease the tart pan with a little butter and place the dough on it, taking care to place it well on the edges of the tray to take a beautiful shape. Prick it with a fork and bake it for 20 minutes, until it turns slightly golden. If it swells during baking, prick it with the fork from place to place. Take it out of the oven when it's ready.

Now, let's get back to the stuffing. After the leeks have softened, add the spinach and keep everything on the fire for a few more minutes. Take the pan off the heat, pour the composition into a bowl and grate the cheddar cheese, add the eggs and cream. Season with a pinch of salt and a little pepper and mix well. Put this composition over the dough and put the quiche in the oven for another 15 minutes.