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Sunday, December 15, 2019

Eggless Zucchini Quiche Recipe

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Quiche is French cuisine and is popular as party food across the world. It is a savory open tart that has a pie crust which is filled with some sort of filling. For my Zucchini Quiche, I have used the filling of Zucchini and Sweet Potato.

Just in case you like sweet tarts do not miss looking at my Eggless Chocolate Tart Recipe.

And if you are a fan of Zucchini, just like me, you will love my Zucchini Carrot Cake. Try it out.

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Zucchini Quiche

To make the crust, take flour, salt and cold butter in a bowl. Mix the butter with flour to get the breadcrumb like texture. Start adding cold water, 1 tablespoon at a time, to bind the mixture.

PS: Don’t knead it if you want your crust to be crispy. Kneading will form the gluten in the dough and results in chewy texture.

After kneading is done, cover the dough with a cling wrap and refrigerate it for 30 minutes.

dough for quiche

Quiche Filling

Add Olive oil on a heated pan. Add crushed garlic and saute for 1 min.

Now add all diced zucchini and boiled sweet potato. Saute for 2 more minutes.

Add chopped mustard leaves, Pineapple pieces, basil, and salt. Stir it for 1 more minute and switch off the flame.

Let the mixture cool down.

Once mixture comes to room temperature, add fresh cream and garlic powder. Mix well. Our stuffing is ready.

Tip: Mustard leaves are pungent in taste. Adding sweet potatoes and pineapple pieces help to mask that pungent flavor.

stuffing for quiche

Let’s bake our Savory Zucchini Quiche

Keep the oven for preheating at 180°C.

Now take the dough out from the refrigerator and roll it into a sheet of a ¼ inch thickness.

Cut the small round discs (as shown in the picture) from the dough and line it in greased tart molds. Prick them well.

Bake them in a preheated oven at 180 °C for 12-15 minutes.

Qhiche mould

After 15 minutes of baking take out the baked crusts from oven and fill each of them with prepared stuffing.

Cover the stuffing with grated cheese and bake again for another 10 minutes.

Stuffed qhiche before baking

Once baked, take them out and demold. Place them on a wired rack to avoid sogginess.

Baked quiche

Your scrumptious eggless quiche is ready to serve.

texture of quiche

Buy Tools and Ingredients used in this recipe

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Zucchini Quiche
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Course: Parties, Tea Time
Cuisine: French
Servings: 5 Quiche

Ingredients

For Crust

  • 125 gm All Purpose Flour
  • 60 gm Butter Unsalted
  • 1/2 tsp Salt Skip if you are using salted butter
  • 50 ml Water Ice Cold

For Filling

  • 1/2 cup Sweet Potato Boiled and diced
  • 1/2 cup Mustard Leaves Blanched
  • 1/2 cup Zucchini Diced
  • 1/2 cup Pineapple Chopped
  • 6 pcs basil leaves
  • 50 ml Fresh Cream Amul
  • 1/2 cup Mozzarella Cheese Amul
  • 2 tbs olive oil
  • 1 tbs garlic Chopped
  • 1 tsp Salt
  • 1 tsp Seasoning Mixed Herbs
  • 1/4 tsp Black pepper

Instructions

  • To make the crust, take flour, salt and cold butter in a bowl. Mix the butter with flour to get the breadcrumb like texture.
  • Start adding cold water, 1 tablespoon at a time, to bind the mixture and prepare the dough.
  • Cover the dough with cling wrap and let it rest in the refrigerator for 30 min.
  • Meanwhile, heat a pan. Add olive oil. Put crushed garlic and saute for 1 min. Now add all diced zucchini and boiled sweet potato. Saute for 2 more minutes.
  • Add chopped mustard leaves, Pineapple pieces, basil, and salt. Stir it for 1 more minute and switch off the flame.
  • Add fresh cream and garlic powder. Mix well. Our stuffing is ready
  • Keep the oven for preheating at 180°C. Now take the dough out from the refrigerator and roll it into a sheet of a ¼ inch thickness. Cut the small round discs.
  • Line it in greased tart molds. Prick them well. Bake them in a preheated oven at 180 °C for 12-15 minutes.
  • After 15 minutes take out the baked crusts from oven and fill each of them with prepared stuffing. Cover the stuffing with grated cheese and bake again for another 10 minutes.
  • Once baked, take them out and demould. Place them on a wired rack to avoid sogginess
  • Your scrumptious eggless quiche is ready to serve.

Notes

  • Do not knead the dough else the crust will be chewy, not crispy.
  • The choice of vegetable can be yours.
  • If you eat eggs then whisk one egg and mix it with cooked stuffing. Add this as filling.
  • If you are going to use salted butter for crust then skip adding extra salt.
  • These taste best when served hot.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

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Sonia Gupta

Baking Instructor & Food Blogger

I’m Sonia Gupta, and I am on my mission to transform home-makers into home-bakers. Baking is an essential skill that every mother must know so to avoid their children eating unhealthy market baked items. My goal is to help you learn a skill that will keep your children happy and healthy.

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