Creamy zucchini and mushroom quiche
Quiche is a savoury tart with a firm base and a soft filling that originated in French cuisine, specifically in the historic region of Lorraine, in the north-east of the country.
It takes its name from the Lorraine dialect word küchen, which in turn comes from the German Kuchen, meaning cake; hardly surprising given how close the region is to its neighbour, Germany.
It was in Nancy, the capital of the Duchy of Lorraine, that the name of this dish first appeared in writing, in cookbooks dating from the early 17th century.
This particular quiche has a mild, creamy flavour, an aroma of portobello mushrooms and a texture in which the creaminess of the courgette and the other ingredients pairs beautifully with the crisp shortcrust base.
As well as being delicious, this quiche is cholesterol-free and rich in protein, because it is made with tofu, which enriches not only the final texture but also its nutritional value.
This dish is therefore rich in complete proteins, lecithin, isoflavones, flavonoids, fibre, beta-carotene, allicin, alliin, omega 3 and omega 9 fatty acids, terpenoids, carbohydrates, vitamins A, C, E, K and B group (B1, B2, B3, B6 and B9 or folic acid); sulphur, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine, zinc and, in smaller amounts, copper.
Categories
Measurement system
Tap on the ingredients to add or remove them from the shopping list
Notes
Tap on the steps to mark them as done
- Step 1Drain the tofu, grate it or crumble it with your hands, and set aside.
- Step 2Peel the onion and garlic, grate them and set aside too.
- Step 3Wash the zucchini, peel it (optional), grate it and set aside.
- Step 4Wash the mushrooms, slice them and set aside.
- Step 5Wash the leek, remove the green part and cut it into thin slices. Set aside.
- Step 6In a pan, heat the oil over medium heat and, when it is warm, add the onion and garlic and sauté for 5 minutes.
- Step 7Add the leek, stir everything well and cook for 5 more minutes.
- Step 8Add the zucchini along with the mushrooms, stir with the rest of the ingredients and cook everything together for 10 minutes.
- Step 9After this time, add the tofu, salt and pepper and stir everything carefully. Cook for 5 more minutes so the flavors blend.
- Step 10Add the cream, stir again and cook everything for 5 minutes. After this time, turn off the heat and set aside.
- Step 11Preheat the oven to 175 °C. Line the quiche tin with parchment paper, making sure it fits snugly. Next, place the shortcrust pastry in the tin, covering the bottom and pressing it firmly against the sides so it doesn't overhang. Prick the pastry all over with a fork to prevent it from puffing up too much during baking.
- Step 12Spoon the filling prepared in the pan onto the pastry, transfer the pan to a baking tray and bake the quiche for 15 minutes, making sure it doesn't burn. After this time, turn off the oven and serve.