Recipe detail

Vegetarian dishes zucchini quiche

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Vegetarian dishes

Cuisine: French

Program steps

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1
Hot air
50 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 180 °C
ventilator icon 70 %
ventilator icon 
2
Hot air
50 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 180 °C
ventilator icon 70 %
ventilator icon 
3
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 180 °C
ventilator icon 70 %
ventilator icon 
4
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 190 °C
ventilator icon 70 %
ventilator icon 
5
Hot air
0 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 200 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit

Name Value Unit
plain wheat flour 140 g
salt 5 g
butter 70 g
chicken eggs 1 pcs
parmesan cheese 30 g
herbs 1 pcs

Name Value Unit
zucchini 2 pcs
onion 1 pcs
leek 1 pcs
cloves garlic, finely chopped 2 pcs
vegetable oil 20 ml
sheep's cheese 170 g
parmesan cheese 50 g
chicken eggs 2 pcs
crème fraîche 100 g
vine tomatoes 5 pcs
salt 2 g
whole black pepper 2 g
herbs 2 g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 213.6 kJ
Carbohydrate 11.1 g
Fat 15.5 g
Protein 7.7 g
Water 0 g

Directions

Zucchini quiche: a mold with a diameter of 28 cm makes approx. 10 portions. Prepare a shortcrust pastry from the ingredients for the dough, knead everything well and chill for an hour.
Quarter a zucchini lengthwise and cut into fine pieces. Grate the second zucchini coarsely. If necessary, reserve a few whole slices and strips for decoration.
Cut the onion and leek into fine rings and cut the garlic into the finest cubes.
Put a little oil in a coated GN container, sauté the onions, leeks, garlic and zucchini in hot air mode at 180°C, 70% fan speed, 50% residual moisture for 15 minutes, stirring briefly in between. Meanwhile, roll out the shortcrust pastry thinly and cover a mold with it, pierce the dough and bake blindly for 10 minutes in a preheated combination steamer at 180°C in hot air mode and 70% fan speed.
Grate the sheep's cheese, separate the eggs and beat the egg whites until stiff. Mix the sheep's cheese well with the vegetables, egg yolks, herbs, Parmesan and crème fraîche, season and fold in the beaten egg whites. Pour the mixture onto the base and decorate with zucchini and cocktail tomatoes as desired. Then bake as follows:
180 °C hot air mode, 70% fan speed, 100% residual moisture (water damper closed) for 15 minutes //
190 °C hot air mode, 70% fan speed, 100% residual moisture (water flap closed) for 10 minutes //
200 °C hot air mode, 70% fan speed, 0% residual moisture (vapor flap open) for 10 minutes.