SACCHETTINI PASQUALINI WITH CHEESE AND ARTICHOKES
107 recipes
Quiche squash blossoms, zucchini and pine nuts
ingredients
servings
5
Type 00 wheat flour
250 grams
Butter
125 grams
Courgette flowers
15 unit
Extra virgin olive oil
2 spoons
Garlic
1 wedge
Dried pine nuts
3 spoons
Eggs
3 unit
Full fat milk
90 grams
Grana Padano
10 grams
Iodized salt
to taste
Pepper
to taste
Water
60 grams
Courgette
400 grams
Iodized salt
4 grams
second courses from Italy
Quiche squash blossoms, zucchini and pine nuts
Quiche squash blossoms, zucchini and pine nuts
ready in
1 hour 45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fresh and colorful bunch of zucchini flowers, a handful of pine nuts and some zucchini and the recipe of dough crust Montersino that comes to hand. That is how this delicious quiche revisited!
preparation
step 1
Let's start with the pastry: Sift the flour and combine it to one butter and salt fountain, and incorporates a little 'time to the water.
step 2
Mix butter and flour together first, then add all the other ingredients: the end result is a particularly crunchy and crumbly.
step 3
Work quickly the dough, being careful not to heat it too forms a dough, wrap it with parchment paper and schiaccialo for good.
step 4
Do not overwork the dough! Would purchase unelasticità excessive and deform during firing even the rest time is important to reduce this risk. Put in refrigerator for at least 30 minutes
step 5
For pre-cooked in white. After the rest time, resume the dough from the refrigerator, powder with a bit 'of flour and spread it with a rolling pin to a thickness of 2-3 mm.
step 6
Brush the bottom of a pan with a diameter of a little 'of melted butter not brush the edges to prevent the dough slides in baking.
step 7
I sincerely I skipped this step, having preferred to coat the mold with greaseproof paper, in order to then help at the time of demould the quiche.
step 8
Coating the mold with the pastry crust and trims the edges well with a smooth wheel.
step 9
With the thumb well crushes the edge so that it adheres to the mold teases the bottom with the tines of a fork, and the cover shell with a sheet of parchment paper.
step 10
Versa inside of legumes or ceramic balls and proceed to baking in white, 180 ° C for about fifteen minutes for me in the middle lower part of the oven.
step 11
Now prepare the filling. Lava and cleanses the zucchini, then cut them into cubes and Spatula with oil, garlic and salt.
step 12
Meanwhile, without the flowers the pistil, and sciacquali tagliane 10 subtly 5 are left whole for decoration. Just add the diced zucchini before turning off the fire, and 2 tablespoons pine nuts
step 13
For the liason. In a bowl mix the milk, eggs, Parmesan cheese and season with salt and pepper. But do not incorporate this creamy sauce with vegetables
step 14
Composition and cooking. After the cooking time, churns, eliminates balls and paper and evenly distribute the vegetables on the bottom of Brisee precooked.
step 15
Cover everything with the liaison taking care not to dirty the board, otherwise will burn during cooking and complete with 5 whole pumpkin flowers arranged in a radial pattern and the last spoonful of pine nuts.
step 16
Bake in hot oven 170 ° C, in the lower middle part for about thirty minutes or until the liaison is completely curdled. After baking, bakes, let it cool, transforms and serve!
