Zucchini Quiche
Last night, we gave an iftar for 11 people and hosted our family elders. The preparations that I started around 9 am finished only 5 minutes before iftar. I tried new and delicious recipes and I will share them with you gradually. The reason why I prioritize the Pumpkin Quiche in my recipes is that it is practical and can be easily consumed whether at iftar or sahur. It is very light, there is no egg in it.. Once you try it, I am sure it will become an indispensable part of your table.
If you were to ask why I use puff pastry instead of tart dough. I really like the flavor of puff pastry, I try a little with every new recipe I find. Puff pastry quiches also emerged as a result of these trials.
You can find my previous Leek Quiche recipe here.
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Ingredients for Zucchini Quiche
- 12 square puff pastry dough
- 2 tablespoons butter (for greasing pans)
- 3 zucchini
- 1 pinch of dill
- 1 pinch of parsley
- 100 g feta cheese (crushed)
- 100 gr fresh cheddar cheese (optional)
- Black pepper, salt
For the bechamel sauce:
- 2 spoonful butter
- 2 tablespoons of flour
- 2 water glass milk
How to Make Pumpkin Quiche Recipe
- Leave the puff pastry dough at room temperature until soft.
- Grease your pyrex or springform tin with butter, lay the puff pastry as in the photo and make holes in the dough using a fork.
For the bechamel sauce:
- Take the butter in a saucepan and melt it, add the flour and fry it until it darkens in color and fragrant.
- Add the milk little by little and mix it quickly with the whisk.
- Cook over medium heat until thickened and remove from heat.
- Grate 2 medium zucchini in a separate bowl, add finely chopped parsley, dill and cheese, spices and add to the bechamel sauce.
- Pour the entire mixture over the quiche base you prepared from puff pastry.
- Cut thin slices from the last remaining zucchini and decorate. Bake in a preheated oven at 1900 degrees for 35-40 minutes.
- Serve warm.
No eggs in the recipe? I have eaten in many places and I love it, but as far as I know, eggs are also included in it??
Because there is no cream in it. When you use bechamel sauce, it is already dense. The egg is used to bind the quiche.
Even though I started with great enthusiasm, I regret to say that unfortunately it was not in my recipe. I complied with everything, but the bechamel sauce part did not solidify as in the picture during cooking. Now I had to take it out of the oven because the part of the pastry would burn, unfortunately, and we ate it like that :((
No, I cooked it on the grill, not on a regular tray. I used the oven preheated to 190 degrees. But it didn't happen… I ate a slice and my mother a slice. All the rest went to waste as they were not eaten.
Hello there…
When this recipe was published, I had definitely made up my mind to make it. I thought it would be delicious, but I made it recently and was disappointed. The zucchini mixture released water and the puff pastry remained soggy. When I asked my mother why this happened, she said, “Zucchini is a water-repellent vegetable, so does the mucver.” I would like to state that I do not like the result, even though I fit everything, be it the material, the size of the bowl. I am waiting for new quiche recipes, with love…
Hello Merve, there was no problem with my recipe, my guests liked the quiche recipe very much. In fact, they got a very dense consistency in the bechamel sauce. Was there something wrong with the oven's overheating? Or did you cook it on the tray instead of the grill in the oven? I can't think of any other reason why the puff pastry stays wet.
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Nilay Can You Do This Now During Iftar Time :P Looks Very Nice But :D
Nilay, your hands are great
it's okay
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