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.
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.
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.
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.
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.
Once baked, take them out and demold. Place them on a wired rack to avoid sogginess.
Your scrumptious eggless quiche is ready to serve.
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