The zucchini, zucchini flowers and mozzarella quiche this is a totally version vegetarian, and even more delicate in taste than the classic savory zucchini pie.
The recipe is easy to prepare, perfect for tasting the first melting zucchini and zucchini flowers, ideal to present as appetizers Where single dish. Another tip is to do drain the fiordilatte mozzarella, for at least half an hour, placing it in a fine colander after cutting it into cubes and slices. That way, it won’t release too much moisture during cooking. For a slightly more intense flavor you can replace the fiordilatte with a fresh one. buffalo mozzarella.
If you prefer one for your first fruits rustic pie or a shortcrust pastry, two very tasty proposals are the tasty zucchini flower tart stuffed with cheese and sausage and the zucchini, ham and ricotta pastry.
OTHER TASTY RECIPES: Mini zucchini and speck quiches, Savory tomato, zucchini and scamorza tart, Zucchini and cooked ham roll, Salted salmon and zucchini tart
How to prepare: Zucchini, zucchini flowers and mozzarella quiche
The preparation of the zucchini, zucchini flowers and mozzarella quiche is very simple. First, cut the zucchini into thin strips and brown them in a non-stick pan with oil and the clove of garlic for 10 minutes, stirring often. Salt and pepper and let cool.
Meanwhile, in a bowl, whisk the eggs with the cream, Parmesan, a little salt and pepper to taste. Add the cooked zucchini and mix to combine them with the mixture just obtained.
Unroll the puff pastry and line a circular tart mold, with removable bottom, 24 cm in diameter. Prick the pasta with the tines of a fork and pour the mixture with the zucchini.
Add half of the sliced mozzarella and the halved zucchini flowers without pistil and stem, arranging them on a shelf. Bake in a preheated oven at 180 ° for about 30 minutes, add the rest of the mozzarella and continue cooking for another 10 minutes. Remove from the oven and serve the zucchini, zucchini flower and mozzarella quiche warm or at room temperature.