When I first came to Italy in 2007 I lived in the most beautiful city ever, Rome. The mother of the family where I stayed is totally into cooking and she makes the most wonderful and tasteful dishes. While living with her I often helped her out while cooking and wrote every recipe I loved in a special notebook. She learned me a lot of great recipes that I still make nowadays.
Now that Autumn has started what better way to celebrate the new season with a delicious autumnish Quiche? This recipe I got from her and I love it! No eggs or cheese are involved so it’s a bit different from the normal quiches I make where I almost always use eggs and ricotta cheese. But nonetheless this quiche is really so extremely tasteful and really perfect when the rain sets in! So simply perfect for Autumn!
This time you will have the recipe in two different ways. Written as usual and visual via my very first video! It shows you that it’s really not difficult to make this quiche. I hope you enjoy this new way of showing my recipes. Please let me know your honest opinion in the comments so I can take the feedback with me for a possible next video! Thank you so much in advance!!
150 g // 5,3 oz ham (cubes)
150 g // 1,5 cup smoked scamorza cheese
500 ml // 2 cups or 1 pint water
1/2 vegetable stock cube
olive oil extra vergine
Preheat the oven to 180ºC // 350ºF.
Cut the zucchini and leek in small slices. Heat a bit of olive oil in a (deep) skillet and add the zucchini and leek. Now add the water and the stock cube and let it simmer over medium/low heat for 30 minutes or until all water has vaporized. Meanwhile cut the smoked scamorza cheese into small cubes. Turn off the heat, add the ham cubes and mix well. Cover a quiche tin with parchment paper on the bottom and place the puff pastry on top. Fill with the vegetables/ham mixture. Place the cheese cubes on top. Optional: place a few thin strips of puff pastry on top.
Bake in the oven for 25 minutes or until golden.