Tuesday, 21 June 2011

Raffa's Quiche di Zucchine

Mi mancerete girls!!
Remember Chef Raffaella's Foccaccia di Pomodoro?
Did you make it already?
If you haven't you must.... if you have, then you're ready for step number 2: Raffa's famous Quiche!
She has made this twice for me now and each time it has been deluhcius! Like mouth-licking-give-me-another-piece-subito-if-not-I-will-kill-you goodness.

I do hope that Chef Raffa will keep up the good work by helping me post her recipes on the blog, because seriously, how do people keep up blogging EVERY single day? First of all, it takes time to create a good post, and second, where do they find the time to make all the food and then the pictures?? Don't they work????? Oh wait, it might be actually their jobs! In that case... lucky you!
My case is not as fortunate, it might become one day but until then, please cookers out there, enrich this blog with your national, international, healthy, unhealhty, original, traditional, vegetarian, meat, fish, good & bad recipes! This blog is here to share and learn from each other.. that's the goal anyways!

  • olive oil
  • 1 small white onion
  • 2 small zucchini (summer squash)
  • 1 pastry dough (pasta brisè)
  • 2 yolks (the yellow of an egg)
  • 200ml culinary cream
  • 50gr parmigiano
  • pinch of salt
How to make it:
Heat up the oven at 180 degrees Celcius.
Slice up the onion and the zucchini in thin slices.
Heat up a tablespoon of olive oil in a skillet and fry the onion and zucchini golden for 5-6 minutes. Add a pinch of salt.
Put the pastry in a round shape and cover it up. If the pastry goes 'overboard' cut it around the edges and add it where there is some room left or just double the pastry wherever you like it! (I like thick pastry in the corners...) Make some tiny wholes with a fork in order to avoid the pastry to blow up when it's in the oven.
In a bowl, mix the vegetables, the cream, yolks, parmigiano and a pinch of salt all together. Fill the pastry with the mixture. 
Put the quiche in the oven for circa 30 minutes. At the end heat the oven only at the bottom for a couple of minutes.


Keep tuned for more PicNik episodes.... I still have some in store for ya! Can you guess what the filling of these quiches are????

Chef Raffaella

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