Creamy zucchini and mushroom quiche
Quiche is a savory tart with a firm crust and a tender filling that originated in French cuisine, specifically in the former region of Lorraine, in the northeast of the country.
It takes its name from the Lorraine Franconian word küchen, which in turn comes from the German word Kuchen, meaning cake; this is not surprising given the region's geographical proximity to its neighbor, Germany.
It was in Nancy, the capital of the Duchy of Lorraine, that the name of this recipe first appeared in writing, in cookbooks dating from the early 17th century.
This one in particular is a quiche with a mild, creamy flavor, with the aroma of portobello mushrooms and a texture in which the creaminess of the zucchini and the other ingredients combines exquisitely with the crispy shortcrust base.
Besides being delicious, this quiche is cholesterol-free and rich in protein, since, being made with tofu, it not only enriches the final texture but also its nutritional value.
Thus, this dish is rich in complete protein, lecithin, isoflavones, flavonoids, fiber, beta-carotene, allicin, alliin, omega-3 and omega-9 fatty acids, terpenoids, carbohydrates, vitamins A, C, E, K and the B group (B1, B2, B3, B6 and B9, or folic acid); sulfur, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine, zinc and, in smaller amounts, copper.
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- 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 and, meanwhile, line the pan in which you will bake the quiche with parchment paper, fitting it snugly. Then place the pastry dough over the bottom of the pan, pressing it well against the sides so it doesn't stick out, and prick it a little with a fork so it doesn't puff up while 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.