Jessica was one of the first people to respond to my request for recipes when I started this series a few months ago. I don’t know her personally, but I love that she took the initiative to send me her favourite weeknight recipe! I think it is so fun to be able to feature meals that families around the world are cooking!
Jessica is a full-time working mama at a large bank in Milan. She said she has to be extra organised to get dinner on the table during the week. This easily adaptable quiche recipe is one of her favourite ways to make it happen!
Zucchini and Leek Quiche – Jessica Fransson
Quiches (torte salate in Italian) are a family fave. You can basically combine any kind of ingredients following the seasons and your mood (and I love to experiment a lot!). They are very quick and easy to prepare even for beginners, and you can involve your children in the making.
Zucchini and Leek QuichePrint Recipe
- pâte brisée or shortcrust: 250 gr [just under one cup] all purpose flour
- 100 gr [7 tablespoons] butter, cubed
- 60 gr [just over 1/2 cup] cold water
- a pinch of salt
- filling: 4/5 zucchini [courgette]
- 2/3 leeks
- 3 eggs
- 100 gr [3/4 cup] fresh cream
- salt, pepper, olive oil
- parmesan cheese grated
pâte brisée or shortcrust: put the flour and salt in a large bowl and add the cubes of butter.
use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
add the cold water to form a smooth dough.
wrap the dough in clingfilm and chill for 10-15 minutes before using. (I use my hands but this can be easily done with a food processor).
when ready to use, roll out on a lightly floured surface or (better) on a baking paper until 3mm thick. The quantity (350 gr) will line up to a 25cm pie dish.
filling: chop leek and zucchini and fry them with 3/4 tablespoons of olive oil in a frying pan over medium heat.
cook, stirring, for 10 minutes until zucchini are almost softened.
set aside for 10 minutes to cool.
add eggs and cream and whisk them together.
season with salt and pepper.
sprinkle over some fresh parsley and parmesan cheese
put mixture into pie pan
bake for 45 minutes or until set at 180 C [350 F]. Stand for 10 minutes before cutting.
The quiche is perfect for dinner served with a salad and a glass of good red wine. It also makes an easy go-to option for a brunch with friends, or a picnic in the park with the children as you can eat the slices with your hands.
Thanks so much for sharing, Jessica! I am always so intimated to attempt something like a homemade pie crust for a weeknight dinner, but I imagine it is the sort of thing that just becomes second nature if you do it enough. I’m looking forward to giving it a try! x
(Do you have an yummy, easy, and relatively healthy meal to share? I would love to feature it on the blog! Write me at firstname.lastname@example.org with any questions.)