Tuesday, August 12, 2008

Corn and Zucchini Quiche

One of the thousand things I love about summer is the fresh fruits and vegetables. Right now the farmers markets are exploding with zucchinis and ears of corn. In honor to these veggies I’ve created a Corn and Zucchini Quiche, which you can eat hot or cold. Even thou I’m a very proud member of the Slow Food movement, I have to admit I sometimes “cheat”. And today was one of those times. I used Pepperidge Farm puff pastry, instead of making my own. What can I tell you? It’s delicious.

Corn and Zucchini Quiche:

-1 sheet of Pepperidge Farm puff pastry
-1 medium onion, chopped
-4 Tbs olive oil
-1 ½ cups corn
-2 small zucchinis, cubed
-1 cup heavy cream
-2 large eggs
-1/2 cup grated Parmesan cheese
-1/4 ts nutmeg
-Salt, to taste
-Pepper, to taste

Preheat the oven to 380 F. In a large frying pans sauté onions and zucchinis in the olive oil for about 10 minutes or until onions are translucent. Mix in corn; turn off the heat and season to taste with salt and pepper.
While mix is cooling down, beat the eggs in a large bowl and add cream, Parmesan cheese and nutmeg.
Roll out puff pastry into a circle and put it on to a 10-inch quiche mold. Add veggies into bowl with cream and eggs; mix well and pour onto puff pastry. Bake for 45 minutes or until golden brown.

Tarta de choclo y zucchini:

-1 hoja de masa de hojaldre
-4 cucharadas de aceite de oliva
-1 1/2 taza de choclo
-2 zucchinis pequeños, cortados en cubos
-1 taza de crema de leche
-2 huevos grandes
-1/2 taza de queso Parmesano rallado
-1/4 cucharadita de nuez moscada
-Sal a gusto
-Pimienta a gusto

Precalentar el horno a 200 C (380 F). En una sartén grande dorar la cebolla y los zucchinis en el aceite de oliva por 10 minutos , hasta que las cebollas estén transparentes. Agregar el choclo; apagar el fuego y condimentar con sal y pimienta a gusto. Mientras la mezcla se enfría, mezclar los huevos en un bowl grande, agregando la crema, el queso rallado y la nuez moscada.
Estirar la masa en redondo y forrar la tartera. Mezclar los vegetales con la crema y los huevos y verter sobre la masa. Cocinar al horno por 45 minutos o hasta que la tarta este dorada.


Anonymous said...

Awesome quiche!
Loved the flavour! and it was so light ...yummmmmmm!!!

andrew said...

I don't know why, but I'd never thought to use the PF Puff Pastry like that before (it looks fantastic!) - but we have some and we have a whole lot of zucchini, so...

Pia said...

Hi Andrew, if you have so many zucchini I would love to recommend you this recipe: Kabak Mücveri (Turkish Zucchini Fritters), you can find it here: