Quiche with zucchini and anchovies

This week I was in Italy. I saw family and met with friends. And among the friends I met, I met some dear friends I’ve known for close to 20 years now. We met at a hiking club and kind of grew up together. Now one of this friends is married and has not 1 or 2, but 4 boys. The oldest is 5 and the youngest is 15 days old. In the middle there are two adorable twins that are 2 and half.

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As you can imagine their life is pretty crazy. Even with the youngest boy being the quietest newborn I ever met, and the other three boy being remarkably well behaved for their age, the quartet makes for a pretty lively bunch!

So when I went visiting, I brought food! I choose something easy to eat, that would keep for the next day and make a nice cold lunch if needed. It was very much appreciated. Although I thought about mom and dad when I prepared the quiche, the boys all tried it and they all finished their slice. Mom and dad also seemed to like there were leftover for the next day.

The filling was inspired by the filling used for zucchini flowers: anchovies and mozzarella or ricotta. So in my recipe I combined zucchini, ricotta, anchovies and mozzarella. A pretty delicious dish.

Quiche with zucchini and anchovies

Ingredients

  • 1 large round puff pastry sheet (about 1/2lb)
  • 5 zucchini
  • 5 anchovies
  • 1 cup ricotta
  • 2 eggs
  • 2 oz mild cheese like mozzarella or muenster
  • Olive oil
  • Salt
  • Pepper
  • Oregano

Directions

  1. Cook the anchovies in a drizzle of oil until melted. Meanwhile, slice the zucchini and add them to the melted anchovies. Salt and cook until the zucchini are cooked and golden brown. Let cool.
  2. While the zucchini cool, mix the ricotta, eggs, oregano and all but a spoon of the diced cheese. Add the now cooled zucchini and mix well. Adjust salt and pepper if needed.
  3. Place the puff pastry in an oven dish and spread the filling in the crust. Scatter the rest of the cheese on top of the filling.
  4. Cook in a 375F oven for about 40 minutes or until the pastry is golden brown.
  5. Serve hot, warm or cold.

This entry was posted in Almost vegetarian, Appetizer, Quiche and tagged , , , . Bookmark the permalink.

2 Responses to Quiche with zucchini and anchovies

  1. It looks like you had a great week in Italy, seeing your pics on IG. I think bringing food to a family that has just had a baby (especially such a large and young group!) is always appreciated. Like the fiori di zucca combo for the quiche, will have to try it.

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