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.
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
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.
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.
Keywords: Zucchini Flower Quiche, Quiche, Italian Dishes