Quiche with Trombetta Zucchini

Preparing a Quiche with trombetta zucchini is an excellent way to appreciate the delicacy and sweetness of this type of zucchini, which is very well suited for adapted French cuisine dishes to the Italian palate. Here is the recipe:

Ingredients

• 1 roll of brisée pastry (about 300 g) or puff pastry if you prefer a crispier base
• 2-3 trombetta zucchini (depending on size)
• 150 g of soft goat cheese
• 3 large eggs
• 200 ml of fresh cream
• Salt and pepper to taste
• Grated nutmeg (optional)
• Extra virgin olive oil
• Fresh or dried thyme
• 50 g of grated Parmesan cheese

Preparation

1. Preheat the oven to 180 °C.

2. Roll out the brisée pastry in a quiche pan or in a tart pan with a removable bottom, making sure the pastry adheres well to the edges. Prick the bottom with a fork to prevent air bubbles during baking.

3. Cut the trombetta zucchini into thin rounds. In a pan, heat a drizzle of oil and sauté the zucchini for a few minutes until slightly golden. Add salt and pepper to taste and a bit of thyme.

4. In a bowl, whisk the eggs with fresh cream, goat cheese, grated Parmesan, a pinch of salt, pepper, and a grating of nutmeg, until the mixture is smooth.

5. Arrange the sautéed zucchini on the brisée pastry base, then pour the egg and cheese mixture over it.

6. Bake the quiche for about 25-30 minutes or until the surface is golden and the filling has set.

During baking, the fragrance of thyme and the sweetness of the trombetta zucchini will blend perfectly with the creaminess of the goat cheese and the distinct flavor of the Parmesan.

A curiosity: Trombetta zucchini are typical of Liguria and are named for their shape, which resembles a musical instrument. They are particularly appreciated for their sweet flavor and soft but firm texture, making them ideal for both short cooking times and baked dishes like quiche.