Zucchini Ricotta Quiche

Zucchini Ricotta Quiche


12 people made this

Zucchini is browned in butter before baking with creme fraiche, ricotta and Cheddar in this delicious quiche, perfect for lunch or dinner.


Serves: 6 

  • 1 sheet shortcrust pastry
  • 1 tablespoon butter
  • 4 zucchini, chopped
  • 3 eggs
  • 2 tablespoons creme fraiche
  • 4 tablespoons ricotta cheese
  • 50g grated Cheddar cheese
  • salt and ground black pepper, to taste

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat the oven to 220 degrees C. Line a 23cm tart tin with the shortcrust pastry.
  2. Melt the butter in a frying pan over medium high heat and cook the zucchini, stirring, until lightly browned, about 5 minutes. Add the zucchini into the pastry case.
  3. Whisk together the eggs and creme fraiche in a bowl. Stir in the ricotta cheese and the grated Cheddar cheese, season with salt and pepper then pour into the pastry case.
  4. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 30 minutes.

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