Zucchini pie, ricotta and chives

Zucchini pie, ricotta and chives. How can you say no in front of a Quiche? Whichever way is filled, the pasta BRISA scented, the filling crispy crust soft and tasty and above me make it irresistible. This is made with lots of sliced Zucchini and egg cream braised and covered by a, from my sweet ricotta, Parmesan cheese and chives…You can serve it as a main dish with a nice salad, as a starter in a smaller portion or, cut into cubes, as a delicious finger food.

If you like quiche dates also a look at our shortcrust baskets with taleggio, Apples and nocI and at Mini quiche with Fava Beans and pecorino.

Ingredients for 4 people:

  • 300 grams of pasta BRISA (for the recipe click here and watch it on the page ' the basics ')
  • 4 eggs
  • 200 grams of fresh ricotta
  • a small bunch of chives
  • 50 grams of grated Parmesan cheese
  • 5 courgettes
  • 5 tablespoons extra virgin olive oil
  • Golden onion
  • salt and pepper

Preheat oven to 200 degrees static. Wash and clean the zucchini and cut into slices of about 3-4 mm thickness. Thinly slice the onion. In a pan put oil and onion and saute over low heat until it becomes transparent. Add Zucchini, season with salt and pepper and cook over high heat for 10 minutes: the courgettes must remain al dente. In a bowl put the ricotta and crush well with a fork. In another bowl, beat eggs with salt, pepper, the Parmesan cheese and the chopped chives and add the ricotta, banging until the mixture becomes homogeneous. Cover the bottom of a baking dish with a sheet of parchment paper and spread the shortcrust pastry, making sure that the disk is larger than the bottom of about ten centimeters, so you can fold the dough over the filling and create an edge ' top '. Prick the shortcrust pastry and arrange the zucchini. Then pour the egg mixture over the zucchini and ricotta and finally fold inwards the edge of advancing short crust. Bake for about 30 minutes and serve warm with a side salad. We did a purple cabbage salad seasoned with a little oil, a splash of balsamic vinegar and a little Mint.

THE PAIRING: With this pie we recommend a Sicily Doc, Base Catarratto: l’Anthilia Donnafugata Winery. Vibrant white, fruity and fragrant (fishing, PEAR and grapefruit), good structure and roundness.

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4 comments

Letizia January 23, 2014 at 18:00

I love the pies and the zucchini is one of my favorites!

Reply
Sicilians creative in the kitchen January 23, 2014 at 18:07

Also I love them: are practical, fast and versatile. I make the dough by hand but those in a hurry and little desire can buy it. In short, they are a blessing… 🙂

Reply
fratelli_ai_fornelli 5 March 2013 at 15:51

Do you eat a slice of my pie and in return you give me a little of that polenta with figs and honey….

Reply
conunpocodizucchero.it 5 March 2013 at 15:13

and in fact I do not resito ever!

Reply

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