Quiche with zucchini and salami

Zucchini and Salami Quiche - A Savory Delicacy for Special Moments

Who doesn’t love a dish that combines refined taste with perfect texture? The zucchini and salami quiche is undoubtedly one such dish. This savory tart is not only an excellent choice for a dinner with loved ones but also a perfect appetizer for special occasions. With a crispy crust and a delicate filling, this quiche will surely become the star of your table.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6-8

Ingredients:

For the filling:
- 1 onion
- 150 grams of dried salami, cut into small pieces
- 1 drizzle of olive oil
- 3 medium zucchinis
- 2 eggs (or even 3 for a richer filling)
- 1 tablespoon of milk
- 1 tablespoon of sour cream
- 3 tablespoons of grated parmesan

For the crust:
- 250 grams of flour (00 flour is ideal)
- 1 teaspoon of salt
- 1 pinch of sugar
- 1 teaspoon of baking powder (optional)
- 2 tablespoons of olive oil
- 125 ml warm water

For garnish:
- Slices of dried salami, cut into small pieces
- Fresh dill, finely chopped

A bit of history...

Quiche has deep roots in traditional cuisine, originating from tart-like dishes. Over time, quiche recipes have diversified, and today there are countless variations, each with a unique mix of ingredients. This zucchini and salami recipe is perfect for adding a touch of flavor and creativity to your meals.

Step by Step: Making the Zucchini and Salami Quiche

1. Preparing the filling: Start by peeling and finely chopping the onion. In a pan, add the olive oil and sauté the onion over medium heat until it becomes translucent. Then, add the diced salami and let it brown for about 3-4 minutes. This step will add a rich flavor to your filling.

2. Preparing the zucchinis: Wash the zucchinis and cut off the ends. Using a sharp knife, slice them into thin rounds. Add the zucchinis to the pan over the salami and onion, stirring gently. If necessary, you can add a little hot water to prevent burning. Cover the pan with a lid and let the zucchinis steam for about 30 minutes, stirring occasionally.

3. Preparing the crust: In a large bowl, sift the flour and add the salt, sugar, and baking powder. Add the two tablespoons of olive oil and the warm water. Mix with a fork at first, then knead the dough with your hands until it becomes smooth and elastic. You should end up with a ball of dough that does not stick to your hands.

4. Rolling out the dough: On a surface sprinkled with a little flour, roll out the dough with a rolling pin until you get a thin sheet large enough to cover the tart pan. Make sure the edges are slightly thicker to achieve a crispy crust after baking.

5. Assembling the quiche: Grease the tart pan with a little oil and dust it with flour. Carefully transfer the dough to the pan, trimming the edges with a knife or a pastry wheel. Use a fork to prick the bottom of the dough to prevent air bubbles from forming during baking.

6. Finishing the filling: After the zucchinis have steamed, add the eggs, milk, sour cream, and grated parmesan to the pan. Gently mix, being careful not to break the zucchinis. Then, pour the filling evenly over the dough in the pan and garnish with pieces of salami on top.

7. Baking: Preheat the oven to 200 degrees Celsius. Place the quiche in the oven and bake for 20 minutes, or until the edges are golden. After this interval, cover with aluminum foil to prevent burning, and reduce the oven temperature to 180 degrees. Continue baking for another 20 minutes, until the quiche is fully cooked inside.

8. Serving: After baking, let the quiche cool slightly, then garnish with finely chopped fresh dill. Cut it into slices and serve it both hot and cold. It’s delicious either way!

Practical Tips:

- Vegetarian option: You can replace the salami with feta cheese or smoked tofu for a flavorful vegetarian option.
- Vegetable variations: Instead of zucchinis, you can use spinach, mushrooms, or bell peppers, depending on your preferences.
- For an even crispier crust: You can replace part of the flour with almond flour or ground oats.

Frequently Asked Questions:

1. Can I use other types of cheese? Absolutely! Parmesan can be substituted with cheddar, mozzarella, or goat cheese, depending on your preferences.
2. How long can the quiche be stored? This dish keeps well in the refrigerator for 2-3 days. You can reheat it in the oven to regain its crispiness.
3. Is it suitable for breakfast? Absolutely! Quiche is delicious for breakfast, especially served with a fresh green salad.

The zucchini and salami quiche is undoubtedly a versatile and delicious dish that will surely impress anyone who savors it. Enjoy and happy cooking!

 Ingredients: for the filling: a onion, dried salami cut into small pieces, a drizzle of olive oil, 3 zucchini, 2 or 3 eggs, a tablespoon of milk, a tablespoon of sour cream, 3 tablespoons of grated parmesan. for the dough: 250 g flour type 00, a teaspoon of salt, a little sugar, a teaspoon of baking powder (the kind used for quick pizza without rising), 2 tablespoons of olive oil, 125 ml warm water. garnish: a few slices of dried salami cut into small pieces, dill.

 Tags:  zucchini quiche