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Zucchini and tomato quiche (quiche the zapallito italiano y tomate)

 Always I think   zucchinis are absolutely impressive, you can use them salty or sweet, for quiches, for stews, for soups (are more creamy)  and fortunately I have access almost all year round,  being summer the best time of course.
And if you are in summer the tomatoes are wonderful in this time.
This simple tart  of zucchinis and tomatoes is delicious and really easy.
I love this recipe but I add always some chopped basil is delicious.

Hugs and love for all

Adapted from : Quiches, tarts and salads (Editorial Planeta)

House in my porch 



150 grams all purpose flour
150 grams whole flour
130 ml cold water
1/2 teaspoon salt
50 ml olive oil


250 grams shredded  mozarella
3 medium tomatoes
2 zucchinis
1 tablespoon fresh  basil chopped
oregano salt and pepper

1 cup of heavy cream (or plain greek yogurt)
3 eggs


For dough
combine  all purpose flour, wholemeal flour, oil, salt and cold water. Form a dough kneading a little and let stand for about 20 minutes.

Stretch  the dough and cover over  a  tart  mold (24 cm) .Prick the crust with a fork several times and bake about 10 minutes.   180 ° c. (370°F)

For the filling, mix the cream with the beaten eggs , and add the cheese,  salt and pepper and empty this mix over the precooked tart dough.

Cut the zucchinis and tomatoes into thinly slices.
Once you have sliced the zucchini and tomatoes it's simply a matter of alternating the layers in circles. Sprinkle oregano and chopped basil over them.
Bake until the crust is golden and the juices are bubbling (180 ° c)  (370 °F) for 35 minutes . Remove the pan and let the tart cool for 10 minutes.
Serve with some basil leaves or oregano.

en español

quiche de zucchini y tomates

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