Courgette and hazelnut quiche

Spring has finally arrived on this blog too 🙂 Here it is as a savory cake filled with hazelnuts and courgettes, the first ones. They don't come from the family garden (our plants are still small!) but they come from the market. I have made an exception to the rule I have imposed on myself of not buying vegetables that I might have from the garden in a few weeks (perhaps it is better to say a couple of months). Now it's gone, and the desire to use them for something other than a side dish has taken over and the result is this soft, moist and crunchy quiche thanks to the hazelnuts.

It was also an opportunity to dispose of the last scoop of frozen basil I mentioned here. The time has come to set up the jars with fresh aromatic herbs, another spring symptom. I forgot, if the courgettes aren't from the garden the hazelnuts are from my garden: harvested this autumn, toasted and frozen, so they don't go rancid 😉 I'll leave you the recipe below, have a nice day.

Courgette and hazelnut quiche

Broken pasta:

  • 250 g of 00 flour
  • 150 g of butter*
  • 1 egg
  • 1 teaspoon of salt
  • 1 tablespoon cold milk
  • a pinch of sugar
  • sale

For the stuffing:

  • 300 g of courgettes
  • 3 tablespoons of extra virgin olive oil
  • 80 g of fresh cream
  • 30 g of Parmigiano Reggiano
  • 50 g of toasted hazelnuts
  • 1 scoop of frozen basil
  • salt and pepper

Prepare the shortcrust pastry by pouring the flour onto the work surface and making a well. In the center, place the slightly softened and diced butter, the egg, salt and sugar. First work the egg with the butter and then, little by little, add the flour and lastly the cold milk which will serve to mix the crumbs and obtain a compact dough. Wrap the dough in cling film and leave to rest for at least an hour. While waiting, prepare the filling by chopping the courgettes with the help of a robot. Heat the oil in a pan, add the chopped courgettes and sauté them until they have dried up the vegetable water. Add the basil chopped with your hands and leave to cool. Separately prepare the cream by mixing the egg with the cream, a pinch of salt and the parmesan, finally add the coarsely chopped hazelnuts, pepper and cold courgettes.

Roll out the dough to a thickness of half a centimeter and line a 30 x 10 centimeter mould. Heat the oven to 180°. Prick the bottom of the dough and cook in white for 15 minutes, then remove the weights and baking paper and fill the shell with the courgette cream. Bake again at 180° for 30 minutes.

* In the brisée it is the butter that makes the difference, the higher quality it is, the easier it is to prepare and the better it is to eat.


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