Zucchini Trombetta Quiche

Name: Zucchini Trombetta Quiche
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Ingredients: Butter cold 3.5 oz; Type 00 flour 1.6 cups; Water chilled ¼ cup; Fine salt to taste; Crookneck squash 1.3 lbs; Leeks 1.8 oz; Cow's milk ricotta cheese 1 ¼ cup; Grana Padano PDO cheese to grate 3.5 oz; Fresh liquid cream 0.8 cup; Eggs (about 3 medium) 5.6 oz; Marjoram 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Butter to taste; Type 00 flour to taste

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408

Calories per serving

Vegetarian

Energy Kcal 408
Carbohydrates g 24.1
of which sugars g 4.9
Protein g 14.7
Fats g 28.1
of which saturated fat g 14.87
Fiber g 1.9
Cholesterol mg 154
Sodium mg 352

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 8
Cost: Low
Note + 1 hour of dough resting in the refrigerator

PRESENTATION

Trombetta zucchini quiche—honestly, it’s a dish that totally captures the essence of a Ligurian summer. This zucchini is special, known for its long, curved shape and tender flesh. And really, it's primarily grown along the gorgeous Ligurian coast. Unlike regular zucchini, it is almost seedless. Pretty much. And here's the thing: it has a super smooth texture. When you toss it into a zucchini tart with a buttery pasta brisé crust, you are creating magic.

The filling? It's a dreamy combo of creamy ricotta, a sprinkle of grated cheese, and just enough marjoram to give it a light, herby aroma. This mix turns the quiche into a delicate and aromatic dish, perfect for those who love fresh, simple flavors typical of Italian home cooking.

Each slice is so moist from the trombetta zucchini, with a nice balance from the cheese and herbs—highlighting how these ingredients just work. For sure. In Liguria, people enjoy this zucchini quiche in all kinds of ways. Cut it into small, golden cubes for family gatherings or enjoy it during a laid-back aperitivo with friends. Super tasty.

It's portable too, making it an ideal option for a quick lunch or a seaside picnic. And the real magic is local produce. Trombetta zucchini gives a unique flavor and texture regular zucchini cannot match. Some towns in Liguria might add their own twist—maybe swap ricotta with another cheese or switch up the herbs. The core idea? Keep it simple and let the veggies shine.

This zucchini tart is a fantastic example of a dish that's light, crispy on the edges, yet filling enough to stand alone. Try it at a buffet, or with a simple salad—it’s one of those savory zucchini recipes making the most of fresh, local ingredients. Honestly, every meal feels a bit more special with it. Whether you're in Liguria or dreaming of it, this quiche is a great way to bring a taste of the region to your table.

INGREDIENTS

408

Calories per serving

Ingredients for the shortcrust pastry (for a 28 cm diameter mold): Butter 3.5 oz (100 g) - cold; Type 00 flour 1.6 cups (200 g); Water ¼ cup (50 g) - chilled; Fine salt to taste

For the filling: Crookneck squash 1.3 lbs (600 g); Leeks 1.8 oz (50 g); Cow's milk ricotta cheese 1 ¼ cup (300 g); Grana Padano PDO cheese 3.5 oz (100 g) - to grate; Fresh liquid cream 0.8 cup (200 g); Eggs 5.6 oz (160 g) - (about 3 medium); Marjoram 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for the mold: Butter to taste; Type 00 flour to taste

Preparation

How to prepare Zucchini Trombetta Quiche

To make the zucchini trombetta quiche, first prepare the shortcrust pastry: pour the flour into a mixer with steel blades, add the cold butter from the fridge 1 and salt 2, and close with the lid, then add the cold water in a stream while the mixer is running 3.

When the ingredients have compacted 4, transfer the mixture onto the work surface 5 and knead it briefly to form a dough. Wrap it in plastic wrap 6 and put it in the refrigerator to rest for at least an hour.

In the meantime, you can work on the filling: wash the zucchini trombetta 7 and cut them into fairly thin slices 8. Clean the leek and cut it into very thin slices 9.

Now heat a drizzle of oil in a pan, add the leek and sauté for about 2 minutes over medium-high heat, stirring often 10, then add the zucchini 11. Cook the zucchini for about 10 minutes, still over medium-high heat, still stirring often, then turn off and let cool 12.

In a bowl, combine the ricotta and cream 13, add the grated Grana Padano 14 and the eggs 15 and mix with a whisk.

Salt and pepper 16, then add the cooled zucchini 17 and mix to incorporate them into the mixture. Finally, also add the marjoram leaves 18.

After the resting time of the shortcrust pastry, take the dough from the fridge and roll it out to a thickness of about 1/4 inch 19. Butter and flour a round mold with a diameter of 11 inches and lay the shortcrust pastry sheet inside 20. Prick the base with the tines of a fork 21,

then pour in the ricotta and zucchini mixture 22 and level it with a spatula 23. Bake in a preheated static oven at 400°F for about 55-60 minutes, positioning the mold on the lower rack. After the cooking time, take your zucchini trombetta quiche out of the oven and let it cool slightly before serving and enjoying it 24!

Storage

The zucchini trombetta quiche can be stored in the refrigerator, covered with plastic wrap, for up to 2 days. It can be frozen once cooked if you used fresh ingredients.

Advice

As an alternative to shortcrust pastry, you can make the base with Puff pastry. If you prefer, you can substitute the Grana Padano with another type of cheese, for example with cubed Emmentaler.

For the translation of some texts, artificial intelligence tools may have been used.