Crescenza cheese and zucchini quiche


300 grams puff pastry
4-5 thinly sliced zucchini
200 grams crescenza cheese or fresh creamy cheese 
3 tablespoons parmesan cheese
1 beaten egg
1 yolk
1 tablespoon milk
2-3 tablespoons bread crumbs
1 small shallot
salt and pepper

In a large skillet heat butter on a medium heat, add sthe hallot finely chopped and the add the zucchini. Cook and stir until tender.
In a bowl combine crescenza cheese with beaten egg, salt, pepper, wmix well and then add the nutmeg.
Now add the cheese mix to the zucchini still warm and stir gently.
Preheat the oven 400° F.
Line a pie plate with wax paper, place more then half of the puff pastry dough inside (rolled with rolling pin), fitting onto the edge of the pie plate.
Dust all the surface with bread crumbs, fill with the zucchini and cheese mixture and cover with the rest of the pastry puff dough. Decorate the surface with the dough left.
Brush the all pastry puff with the beaten yolk mixed with milk.
Bake for 20 minutes checking sometimes, until is golden.
Let stand for 10 minutes before cutting.

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