This quiche zucchini flowers‘ was a real experiment, conceived during the execution ….. I had to use those beautiful zucchini with the flower! ….. and he who follows me knows how much I love seasonal vegetables ….. and the flowers ….. and pies ….. On this occasion I also made the quiche rectangular shape that best fits to contain the flowers arranged in a double row, over the zucchini ….. and we come to the ingredients and execution:
For the dough: 200 g flour (I used a wheat flour kamut), 1 egg, 2 tablespoons of olive oil, half a cup of milk (about 50 grams), a tip of a teaspoon of salt, a little pepper powder. For the filling: 2 eggs, half mozzarella, 7 small zucchini with flower, 25 g of grated parmesan cheese, half a tablespoon or Sichuan pepper, extra virgin olive oil, salt.
For the crumble topping: 2 tablespoons bread crumbs 1 tablespoon grated Parmesan cheese, 1 tablespoon of olive oil.
In a food processor, work the ingredients for the dough: flour, egg, oil, salt and pepper adding slowly the milk until it forms a ball. Sprinkle the dough with little arina and let the riposar least half an hour. In the meantime, remove the flower with zucchini, wash and cook them whole steam for about 8 minutes
Wash the flowers and cut them in half lengthwise eliminating the pistil inside: let it dry on paper towels. Cut the zucchini into lengthwise into 3 or 4 slices and salt.
Beat the eggs with about 20 grams of grated parmesan cheese, a little salt, Sichuan pepper and a tablespoon of milk. Roll out the dough on a pastry board until it is thin enough (about 3 mm) and form the raised edges
Pour the beaten egg with parmesan and herbs, and assemble the mozzarella into cubes. Forming over this layer a second layer of zucchini
Complete placing the zucchini flowers covered with crumble to cover the cake. (For the crumble mix grated bread, parmesan cheese and olive oil to form large crumbs).
Bake at 180 degrees for 40-45 minutes (covering the cake during the last 10 minutes if it gets too dark at the top)