Zucchini, leek & potato quiche
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 6 people
Ingredients
For the multipurpose olive oil dough:
  • 150g (1¾ cups) Plain flour
  • 40ml (1/4 cup) Extra virgin olive oil
  • 75ml (1/3 cup) Warm water
  • 1 Teaspoons yeast powder
  • ½ Teaspoon sea salt
For the quiche filling:
  • 1 Leek, sliced
  • 3 Medium potatoes, peeled and thinly sliced
  • 1 Tablespoon extra virgin olive oil
  • 1 Zucchini, thinly sliced
  • 50g (1/2 cup) Freshly grated Parmesan cheese
  • 7 Cherry tomatoes
  • 125ml (1/2 cup) soya alternative to single cream
  • 3 eggs
  • Sea salt
Instructions
For the multipurpose olive oil dough:
  1. Follow the instructions as explained in my multipurpose olive oil dough recipe.
  2. Preheat the oven to 175 degrees C (350 degrees F).
  3. Lightly grease with a drop of olive oil a pie pan. Once you have flattened out the multipurpose olive oil dough, press it into the pie pan and pierce the bottom with holes with the help of a fork.
  4. Bake in the middle of the oven for 10 minutes at 175 degrees C (350 degrees F) and remove from the heat.
For the quiche filling:
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. In a large frying pan heat the olive oil over moderate heat, add the leeks and sauté for 2 minutes until lightly golden. Add then the thinly sliced potatoes and a pinch of salt and sauté over medium heat for about 10 minutes or until soft but not brown. Remove from the heat.
  3. In a large bowl beat the eggs and add the soya cream and a pinch of salt. Mix it all well until just combined.
  4. Add a layer of the zucchini over the already baked pie crust. Add the sauté leeks and potatoes and pour over it half of the beaten eggs and soya cream mix. Add another layer of zucchini and half of the freshly grated Parmesan cheese. Pour over it the rest of the beaten eggs and soya cream plus the rest of the Parmesan cheese. (Check out the step-by-step pictures)
  5. Decorate with the cherry tomatoes and bake in the middle of the oven for 20 minutes at 175 degrees C (350 degrees F).
  6. Remove from the heat and serve hot accompanied with some green salad.
Notes
At home we love the quiche made with my olive oil dough crust, but obviously you can go for the traditional shortcrust pastry if you prefer it.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/zucchini-leek-potato-quiche/