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Zucchini blossom quiche

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Ingredients for 4 servings:

  • 3 small zucchini, preferably narrow
  • 1 bunch of parsley
  • 250 g sour cream
  • 3 eggs
  • 1 pack of puff pastry
  • 100 g sheep’s cheese
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Wash the zucchini and peel it into thin, long strips using a vegetable peeler. Finely dice any leftovers that can’t be peeled. Chop the parsley and mix it with the sour cream. Stir in the eggs and season the herb cream with salt and pepper. Line a tart tin with the puff pastry and spread the herb cream on top. Halve the zucchini slices and roll them into flowers. Place them in the pan, starting at the edges. Place the zucchini cubes in the center and crumble the feta cheese over them. Bake the tart at 180°C for about 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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