by 2 users

4 recipes


share on

Quiche lorraine zucchini




Shortcrust pastry

1 unit


3 unit

Taleggio cheese

150 oz


1 unit

Grated Parmesan cheese

100 oz

UHT cooking cream

200 oz

Extra virgin olive oil

3 spoons


1 sprig

Iodized salt

to taste


3 unit


to taste


to taste

single courses from France

Quiche lorraine zucchini

Quiche lorraine zucchini

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

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quiche lorraine zucchini

A dish with a delicate flavor, also excellent as a second

Quiche lorraine zucchini step 1

step 1

Cut the leeks by removing the unusable parts and heat the pan with oil.

Quiche lorraine zucchini step 2

step 2

Cut the zucchini and add the leek. Cook over medium heat for ten minutes in order to obtain the zucchini cooked but still crunchy.

Quiche lorraine zucchini step 3

step 3

When the zucchini are ready, add salt and pepper to taste, then add the finely chopped parsley. Allow to cool.

Quiche lorraine zucchini step 4

step 4

In another bowl, prepare the mixture with beaten eggs, fresh cream, Taleggio cheese cut into small pieces, Parmesan and nutmeg. Stir until mixture is smooth.

Quiche lorraine zucchini step 5

step 5

After putting the parchment paper on the baking pan, gently place the pastry crust.

Quiche lorraine zucchini step 6

step 6

Add the zucchini and leeks to the mixture with cream, etc. .., stir gently and then pour the mixture into the pan.

Quiche lorraine zucchini step 7

step 7

Bake at 180 degrees for about 45-50 minutes, i.e., when the surface is golden brown.

Quiche lorraine zucchini step 8

step 8

The quiche is ready!

Loading pic