An Easy Zucchini Flower Quiche | ForTheFeast.com #zucchini #delicious #recipe

Zucchini Flower Quiche: Quiche Con Fiori di Zucca

Posted on July 7, 2014

This zucchini flower quiche is perfect for summer, picnics, or at 4:00 in the afternoon with a glass of wine. In other words you just can’t go wrong with it.

I first fell in love with zucchini flowers when I was visiting Rome. I found them all over the markets and even in the grocery stores.

You can usually find zucchini flowers at farmers market or you can order them through a produce manager at a grocery store.

How to choose and clean zucchini flowers:

1. Find them as fresh as you can and make sure the flower is tightly closed.
Note: These blooms will most likely be bug free.

2. Gently rinse them under cold water. Open them up slightly to make sure there are no bugs.

I love the bright yellow bursts of color. There’s so much you can do with them including stuffing them with cheese and frying them for appetizers: Fried Stuffed Zucchini Flowers: Fiori di Zucca Fritti

I love sautéing zucchini flowers with pasta and baking them on pizzas. I think it’s the perfect ingredient to a summer meal.

Zucchini flowers add a delicate buttery flavor that goes well with cravanzina cheese. 
Cravanzina is an Italian Cheese made from a combination of cow’s and sheep’s milk. It is made in the Alta Langa region of Italy, known for Barolo and Barbaresco wines.

You can find Cravanzina at Central Market, HEB, and Wholefoods.  Another cheese that you can use is  crescenza. BelGioioso makes one that I’ve seen in most stores. If neither cheese is available I would use a regular brie that you can easily find.  

This Zucchini Flower Quiche is perfect for spring or summer meals.

Zucchini Flower Quiche
Serves 6
Try this Easy Recipe for a Zucchini Flower Quiche made with Cravanzina Cheese. It's perfect for summer and spring gatherings. You can also use a light brie.
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Cook Time
25 min
Total Time
1 hr 45 min
Cook Time
25 min
Total Time
1 hr 45 min
Ingredients for the pie crust savory (Pasta Brisee)
  1. 180 grams (1 ¼ cup) of All-purpose flour, sifted
  2. 100 grams (7 tbsp.) of chilled butter
  3. 2 tbsp of granulated sugar
  4. pinch of salt
  5. 1 egg yolk lightly beaten
  6. 1-2 tbsp of ice water
Ingredients for the filling
  1. 100 g of Cravanzina
  2. 16 Zucchini Flowers with pistil removed from the flower
  3. 2 Eggs
  4. Salt
Preparation for the crust pasta brisee
  1. Sift the flour once more with the salt into a large mixing bowl and make a well in the center.
  2. Cut the chilled butter into pieces and add it to the flour. Lightly rub the butter into the flour with the tips of your fingers lifting it and letting it sprinkle back down until you have a fine crumb like mixture.
  3. Add the sugar to the bowl and stir in using a fork making sure that it is well blended.
  4. Next mix the egg yolk with the water until well blended and drizzle it over the mixture stirring continuously with a fork or an icing spatula.
  5. You will notice the mixture starting to stick together at this point start to lightly use the hills of your hands pressing the dough together to form a round ball. The swifter you can be the better and easier this ball starts to form.
  6. Knead briefly on flour surfaced until smooth.
  7. Cover with plastic wrap and chill over night or for at least for 1 hour before you use it.
  8. Note: Let the pastry come back to room temperature and knead again before pressing it out into your pan.
  9. With a fork make little pricks into the pie crust all along the bottom and sides.
  10. Next put it in the oven at 350 degrees for 6 minutes to parbake it.
Preparation of the filling
  1. Mix the cheese and egg yolks in a food processor with a pinch of salt.
  2. Remove the pistil from the zucchini flowers.
  3. Take 10 of the flowers and dice them up and add to the cheese and egg mixture, reserve the rest of the flowers to arrange on top of the quiche.
  4. Next fold the mixture of cheese, eggs, and zucchini flowers into the par baked crust.
  5. Arrange the remaining zucchini flowers on top.
  6. Bake at 350 degrees for 15 to 25 minutes, set your timer at 15 and check in on it and then add 5 minutes and so on until it has a light gold color.
  7. Let it rest before you serve.
For The Feast http://forthefeast.com/
Just A few things when working with pastry:
Pastry will keep in the icebox for 4 – 5 days, tightly covered in plastic wrap.
Chilling the pastry before pressing it out will prevent it from burning and shrinking on you in while it’s baking.

What Others Are Saying

  1. Caroline @ Pickled Plum July 30, 2014 at 11:14 am

    These look so pretty and delicious!! Are zucchini flowers hard to find? I’ve never shopped for them before, where would be a good place to buy them – Whole Foods?

    • Carrie Pacini July 30, 2014 at 11:18 am

      Hi Caroline, I’ve found them at HEB, Central Market, Wholefoods, and Farmer Markets. I usually call around to see who has them or IF they can order them for me. Most stores will order them for you.

  2. Lily@LittleSweetBaker August 11, 2014 at 8:31 am

    Hi Carrie, looks delicious and great photography, really glad I stopped by:)

    • Carrie Pacini August 11, 2014 at 9:06 am

      Thanks for stopping by Lily!

  3. Nagi@RecipeTinEats August 17, 2014 at 4:20 pm

    These are the most gorgeous quiches!! I had to leave a comment on this cause you just left a comment on MY mini quiche recipe!! Sadly zucchini flowers are insanely expensive where I live so I don’t think this I will be making this, but I can still drool!! PS I love the design of your blog. Unique, easy to navigate, gorgeous!

    • Carrie Pacini August 18, 2014 at 6:32 am

      Thanks Nagi! I understand. I think I am going to try to grow zucchini next summer and try for the blossoms.

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