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Mushroom Ricotta quiche with zuchini and spring onion

What's cooking in my kitchen today?

I've made this last week and decided to make it again today. Mushroom Ricotta quiche with Zucchini and spring onion.
This is very easy (Almost everything I cook is very easy) recipe and quite "budgeterian".

You can definitely make this quiche just mushroom, with no Zucchini, but the honest truth is that I'm trying to sneak more variety of vegetables into my fussy toddler and my fussy husband diet and I really like the combination. I also think that you can probably add / replace any vegetables you want with this base.

It serves 4 adults very generously (With a side of salad):

PASTRY:
2 cups (250g) of wholemeal flour
a pinch of salt
4 tbsp olive oil
1/2 cup (125ml) water

FILLING:
1 tbsp Olive oil
200g mushroom chopped / sliced
1 medium / large zucchini chopped / sliced
2 spring onions sliced
250g Ricotta
4 eggs
180 ml low fat milk
salt / pepper / nut meg to season

Method:
Pre heat oven to 190C (or 170c fan forced)
1) Start with the Pastry. combine all the ingredients to form a soft, smooth dough. Allow to rest while you do the other steps.
2) Cook the spring onions, zucchini and mushrooms in oil for around 5 minutes until soft.
3) Roll out the pastry and line a 20cm quiche that has been oiled and lightly floured.
4) Place the mushroom mix in the quiche base (Careful not to transfer water from the pan, since Mushroom and Zucchini are very wet veggies).
5) Dollop the ricotta on top
6) Whisk Egg / Milk / Salt pepper and nutmeg and carefully pour mixture over mushrooms than bake for around 30 to 40 minutes, until filling is set and top is golden.

Enjoy! :)

Vic Lic

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