Quiche with zucchini, bacon and smoked scamorza

AuthorGuido BoschettiCategoryDifficultyBeginner
Yields1 Serving
Prep Time1 hrTotal Time1 hr 50 mins
 250 g Flour
 150 g Butter
 2 Zucchini
 100 g Bacon
 100 g Smoked scamorza
 ½ Shallot
 2 Eggs
 200 ml Fresh cream
 Grated pecorino cheese
 Salt and pepper to taste
1

Prepare the pasta brisée. Put the flour and butter in a food processor and operate it in steps, so as to create a crumbled mixture without making it overheat. Pour in three spoons of iced water and operate the food processor again until the dough is homogeneous. Take the mixture from the food processor and work it lightly by hand to make it even smoother, then wrap it in baking paper and, using a rolling pin, lightly crush it creating a tile. Let the dough rest in the fridge for at least a couple of hours: having kept the dough in a tile, the dough will more easily reach a constant temperature. Preheat the oven to 180°C.

2

After the resting time, work the dough lightly on a pastry board to make it more mouldable and, with a rolling pin, roll out a sheet of dough approximately 3-4 mm thick. Line the inside of a previously buttered mould, pierce the bottom with a fork and cook for 10 minutes at 180°C. Remove from the oven and lower the temperature to 160°C.

3

In a saucepan, melt the butter and fry the shallot. Add the zucchini cut into julienne and let soften for 5 minutes. Add the bacon cut into large but thin strips and sauté in a pan with the zucchini for another five minutes. Remove from the heat and drain the mixture to remove the excess melted butter that you used for cooking. Add to the zucchini and bacon also the smoked scamorza cut into cubes and stir.

4

In a bowl, beat the eggs and add the fresh cream, then add salt and pepper. Spread the grated pecorino cheese on the bottom of the brisée pastry shell and pour the zucchini with the bacon and smoked scamorza. Spread evenly and, finally, pour the mixture of eggs and cream. Bake at 160°C for about 40 minutes, or at least until the surface is golden and the cream has set. Take out the oven and your quiche will be ready to taste. We suggest you serve it warm.

Ingredients

 250 g Flour
 150 g Butter
 2 Zucchini
 100 g Bacon
 100 g Smoked scamorza
 ½ Shallot
 2 Eggs
 200 ml Fresh cream
 Grated pecorino cheese
 Salt and pepper to taste

Directions

1

Prepare the pasta brisée. Put the flour and butter in a food processor and operate it in steps, so as to create a crumbled mixture without making it overheat. Pour in three spoons of iced water and operate the food processor again until the dough is homogeneous. Take the mixture from the food processor and work it lightly by hand to make it even smoother, then wrap it in baking paper and, using a rolling pin, lightly crush it creating a tile. Let the dough rest in the fridge for at least a couple of hours: having kept the dough in a tile, the dough will more easily reach a constant temperature. Preheat the oven to 180°C.

2

After the resting time, work the dough lightly on a pastry board to make it more mouldable and, with a rolling pin, roll out a sheet of dough approximately 3-4 mm thick. Line the inside of a previously buttered mould, pierce the bottom with a fork and cook for 10 minutes at 180°C. Remove from the oven and lower the temperature to 160°C.

3

In a saucepan, melt the butter and fry the shallot. Add the zucchini cut into julienne and let soften for 5 minutes. Add the bacon cut into large but thin strips and sauté in a pan with the zucchini for another five minutes. Remove from the heat and drain the mixture to remove the excess melted butter that you used for cooking. Add to the zucchini and bacon also the smoked scamorza cut into cubes and stir.

4

In a bowl, beat the eggs and add the fresh cream, then add salt and pepper. Spread the grated pecorino cheese on the bottom of the brisée pastry shell and pour the zucchini with the bacon and smoked scamorza. Spread evenly and, finally, pour the mixture of eggs and cream. Bake at 160°C for about 40 minutes, or at least until the surface is golden and the cream has set. Take out the oven and your quiche will be ready to taste. We suggest you serve it warm.

Quiche with zucchini, bacon and smoked scamorza