A delicious holiday souvenir of a great woman and her charming bed & breakfast.
We recently stayed at a beautiful Bed & Breakfast in Costermano Sul Garda (casavivagarda) and were treated to home-baked delicacies for breakfast.
The hostess, a great baker, served up different specialities every morning and I am now richer by a few ideas.
This quiche was served to us on the last morning and it filled our palates with the flavours of sun-ripened vegetables. Simple and yet so rich in flavour.
For a special kick, add some peperoncini oil to the quiche before serving.
Ingredients for the pastry (26 cm Ø tart tin):
- 300 gr flour
- 180 gr frozen butter
- 1 tsp salt
- 140 ml ice water
Ingredients for the filling:
- 3-4 yellow & green courgettes
- 1 tbsp olive oil
- 1 clove of garlic
- 200 ml milk
- 2 eggs
- 1 mozzarella ball
- Pepper & salt
- Handful of fresh basil
Preparation for the puff pastry
Mix the flour with the salt. Grate 80 g of the frozen butter over the flour with a coarse grater and crumble. Then knead into a smooth dough with the ice water. Wrap in cling film and place in the fridge for 60 min.
Remove the dough from the fridge and roll out into a 30x20 cm rectangle on a lightly floured work surface. Grate the remaining frozen butter onto 2/3 of the dough. Now fold the third without butter onto the buttered side and place the remaining third on top. Now you have a triple folded dough with two layers of butter in between.
Wrap the dough again in the foil and put it in the fridge for 30 min.
After the 30 minutes, roll out the dough again to the same size as above, fold it in three again and put it back in the fridge for another 30 minutes.
Repeat twice more.
After this, the puff pastry is ready and can be used for baking, or you can freeze it. It will keep for up to 3 months in the freezer.
It is worth producing a larger quantity and freezing it. This way, you always have homemade puff pastry ready when you need it. The pastry is suitable for both sweet and savoury pastries.
Preparing the quiche:
First of all, heat the oven (convection) to 180 degrees.
Wash the courgettes and cut into thin slices. Finely grate the garlic and mix with 1/2 tsp salt and the olive oil in a large bowl (enough for the courgette slices). Add the courgette slices, knead gently and leave to stand for 10 minutes.
In the meantime, roll out 2/3 of the dough and place on baking paper in the tart tin. Roll out the remaining third of the dough, about 0.5 cm thick.
Now whisk the milk with the two eggs using a fork and season with pepper and salt. Cut the mozzarella into fine slices.
Squeeze the courgette slices peu à peu between the palms of your hands to drain them and spread them on the pastry base. Pour over the egg and milk mixture and top with the mozzarella slices and basil leaves.
Finally, divide the rolled-out pastry into uneven triangles and spread over the quiche (these deliberately do not cover the entire quiche).
Bake the quiche for approx. 30 min until golden and serve lukewarm with a fresh tomato salad.
I wish you a good appetite and lots of fun making it!
xx Dipika
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