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Quiche zucchini, ricotta and scamorza

ingredients

servings

6

Puff pastry

230 grams

Ricotta cheese

300 grams

Courgette

4 unit

Fresh scamorza cheese

100 grams

Mozzarella cheese

2 unit

Eggs

1 unit

Parmigiano cheese

30 grams

Nutmeg

to taste

Iodized salt

to taste

Pepper

to taste

single courses from Italy

Quiche zucchini, ricotta and scamorza

Quiche zucchini, ricotta and scamorza

vegetarian with gluten with eggs with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quiche zucchini, ricotta and scamorza

Here is the recipe of a pie really easy and very scenic!

Quiche zucchini, ricotta and scamorza step 1

step 1

Pulling out of the fridge and unroll the pastry, so that it reaches the ambient temperature do not leave too much to air, otherwise the dough dries.

Quiche zucchini, ricotta and scamorza step 2

step 2

Cut the mozzarella and fresh smoked cheese into cubes and keep some for garnish cake. Mix the remaining pieces with the ricotta and the egg.

Quiche zucchini, ricotta and scamorza step 3

step 3

Combine salt, pepper, a tablespoon grated Parmesan cheese and nutmeg ground. After having washed and deprived of both ends cut the zucchini with a mandolin or vegetable peeler into thin strips.

Quiche zucchini, ricotta and scamorza step 4

step 4

Place the puff pastry into a baking pan, fill it with the mixture and put the slices of zucchini, starting from the outside. Add the latest pieces of cheese and grated Parmesan.

Quiche zucchini, ricotta and scamorza step 5

step 5

Bake at 180 ° for about 40 minutes: the pastry must be cooked and on the surface will have formed a crust. Remove from the oven and wait fifteen minutes before tasting the pie.

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