I have always regarded quiches as something very difficult for me to reproduce, maybe because they look so scrumptious and taste so deliciously delicate, or maybe because it's something that needs to be baked in an oven, and I am not a baker by all means! But, as a hard-headed Italian, I must admit that I am one who likes challenges, and in fact, when faced with an obstacle, there is nothing more exciting for me than charging right through it and trying to tackle it. ... So, this is pretty much how I came to be passionate about making my own quiches...
    As I always say (namely to excuse my baking failures 😅) "If you are a cook, you are rarely a baker, as the two use different parts of their brains, and have two totally different personalities". Indeed, the first has the permission to improvise in his/her cooking, and the latter must somehow remain a humble follower of well-spelled-out instructions, which will ensure perfectly fluffy and moist results in his/her baked goods. 
    But the way I see it (to give myself that push I need to tackle this challenge) quiches are after all a very classy version of a "frittata" (an Italian pan-made omelette usually shaped like a pie), and a dish whose ingredients do not necessarily need to be portioned to the "t", or mixed in a specific order, thus making this dish more cooking than baking material. (Or so I keep telling myself...)
    So, let me show you how easy it actually is to make a Delicate Summer Quiche that will not fail to surprise you.
(Serves 6)
  • 1 Pre-made GF 9" pie shell (if you have the time, you could make your own)
For the filling: 
  • 4 large eggs
  • 1 cup of milk 
  • 1/2 cup of cream
  • 1 zucchina
  • A few leaves of kale or spinach
  • 1 cup of cheddar cheese
  • 1/2 an onion
  • 1 tsp of nutmeg
  • 1 cup of sliced mushrooms (approx. 6 large, or 9 medium)
  • Salt and pepper to taste
  • EVO
Let's get baking...

  • Wash, dry, and slice the mushrooms
  • In a small pan, add a sprinkle of EVO and salt, and cook the mushrooms on low for 10 minutes
  • Cut the onion in thin slices, and cook in a small pan like you did for the mushrooms
  • After 10 minutes, set the vegetables aside to cool off
  • In a large mixing bowl beat the eggs, add salt and pepper 
  • Add the cream and milk, and beat by hand (or with an electric mixer on low)
  • Add 1/2 the cheddar, vegetables and nutmeg to the eggs, and mix with a wooden spoon
  • Take the pie shell out of the freezer, and set aside
  • Peel the zucchina, and with a potato peeler thinly slice it in long slivers (save a few for decorating)
  • Sprinkle half of the cheese over the bottom of the pie shell (and press gently with the tips of your finger so that the cheese will stay on the bottom as you pour the mixture)
  • Pour the mixture with the eggs and vegetables into the shell
  • Decorate the top of the quiche as you please by using some spinach/kale leaves and the zucchini slivers (Halved grape tomatoes would also add flavor and color to the dish)
  • Preheat the oven to 350F
  • Gently place in the oven, and bake for 35-40 minutes (resist the temptation to open the oven, or you will really have a frittata on your hands... or so we say in Italian when a  cake comes out very flat :) 
  • The Quiche is ready when the top gets golden brown, and the center is not jiggling anymore (or when it bounces back at the touch of the tip of your finger)
  • Remove from the oven, (take a step back and admire your creation, snap some pics to share with us) and let it rest for ten minutes before serving.
Buon Appetito!

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