The other day some friends came over for lunch and I wanted to make something quick and tasty that could be prepared in advance, so that I could spend more time chit chatting with them instead of being busy in the kitchen. I like making all sorts of quiches, which in Italy are called “torte salate” which literally means “savory tarts”. I love the fact that you can make them with pretty much anything you have in your fridge. They are still quiche, but they are a different dish every time. They can also be quite healthy especially if you substitute cream with milk or ricotta (like I did). They are a fantastic quick lunch or picnic idea. This is what I came up with for my friends.
Ingredients for 4 persons:
2 sheets frozen puff pastry, thawed
4 medium zucchini, thinly sliced
1 medium onion, thinly sliced
2 tbsp extra virgin olive oil
300 gms ricotta
1/2 cup Parmigiano Reggiano, thinly grated
1 pinch nutmeg, grated
Slice the onion and the zucchini (to thinly slice the zucchini I use a potato peeler) and put them in a frying pan with the extra virgin olive oil.
Let them cook on a medium fire until soft. Season with salt and pepper and let it cool down.
In the meantime, put the puff pastry in an oven dish lined with baking paper. Keep a piece of puff pastry aside so that it can be cut into strips to be put on the top as decoration.
Put the egg, ricotta, Parmigiano Reggiano, salt, pepper, nutmeg and cooked zucchini in a bowl. Mix until well combined.
Pour the mixture onto the puff pastry and flatten it out with a spoon.
Gently press the sides of the pastry with a fork to create a border and add the strips of pastry on the top to decorate the quiche. Brush the pastry with egg wash (optional).
Bake in a preheated fan forced oven at 200°C for 15-20 minutes or until golden.
Before slicing it, let the quiche cool down. This will prevent it from crumbling. Serve at room temperature with a simple green salad on the side.