Aujourd'hui je vous propose une recette de quiche sans pâte courgettes et lardons. Très facile à faire cette quiche est hyper simple à réaliser mais elle est surtout trop trop bonne ! Ici je décline la quiche sans pâte avec des courgettes dont c'est la pleine saison et quelques lardons qui viennent donner de la gourmandise. J'ai assaisonné avec des herbes de Provence mais j'ai mis une peu de peps avec quelques pincées de piment d'Espelette. Le fromage râpé a aussi son importance car il donne de la consistance et du goût à cette pâte assez liquide. Personnellement j'affectionne la quiche sans pâte courgettes et lardons car elle ne nécessite que peu d'ingrédients et se fait en un tour de main. On peut l'agrémenter de plein d'ingrédients ou d'épices, il suffit de laisser libre cours à son inventivité. Le curry et le cumin feront aussi bon ménage avec les courgettes. La quiche sans pâte est délicieuse froide, en petits cubes à l'apéro elle fera fureur auprès de vos convives. Vous l'avez remarqué je suis intarissable sur le sujet et j'aimerai vraiment vous faire découvrir cette recette. Alors, convaincus ? Si oui, vite à vos tabliers ! Ingrédients : 500 gr de courgettes 3 œufs 200 gr de lardons 100 gr de farine 75 gr de fromage râpé 50 cl de lait 1 oignon 1/2 cuillère à café d'herbes de Provence quelques pincées de piment d'Espelette Sel/Poivre
Temps de préparation : 30 min Temps de cuisson : 45 min au four à 180°C
Hello and welcome to Philippe's kitchen. Today I present to you the recipe for the zucchini and lardon doughless quiche.
To make this recipe, you will need zucchini, here 500 g, 3 eggs, 50 cl of milk, 100 g of flour, 200 g of lardon, 75 g of grated cheese, here lentil milk, 1 onion,
half a teaspoon of Provence herbs, a few pinches of espelette pepper and of course salt and pepper.
First step, we take care of the zucchini. So we remove the ends, cut them in half, then we make strips of about 1 cm thick,
we put the slices flat and we make sticks of 1 cm wide, we turn around and we make cubes of 1 cm thick, we try to be regular and we do the same for everything else.
The zucchini are cut, I also chopped an onion, we will move on to cooking.
In a pan without adding fat, I throw the lardons and I bring them back for a few moments.
When the lardons have changed color, I add the onions and continue cooking for a few minutes.
After about 3 minutes, we add the zucchini, we season with the herbs of Provence, we also put a little espelette pepper, we mix carefully and we cook for about 10 minutes.
After about 10 minutes, the zucchini are cooked but remain crunchy, we turn off the heat and let cool.
I broke the 3 eggs in a bowl, I beat them briefly, I add 100 g of flour in one go and with the whisk starting from the center, I incorporate it gently.
The flour is incorporated, we have a fairly thick dough, we pour the 50 cl of milk and whisk vigorously to loosen the whole.
The dough is very fluid but it is normal. Now we are going to season, so we put a few turns of ground pepper, of course the spices are to taste, you put what you want.
Then I'm going to add a little bit of espelette pepper, of course we salt, so be careful, the lardons are already salted, we don't put too much, we mix carefully and to finish we add the grated cheese.
So we put it directly in the dough and mix one last time.
Now we are going to put it in the mold, so I buttered a 25 cm diameter mold, I start by pouring the filling, I spread the zucchini in the dish.
Now we pour the filling on top, then we go slowly to put it everywhere.
Now with the spatula I mix a little to spread and that there is cheese everywhere.
Now it goes in the oven that I preheated to 180 ° C for about 45 minutes.
Right away to the surprise of the oven, look at the result, it's all inflated, we're going to let it cool before tasting.
The recipe is finished, place for tasting.
So look at this part that I served, it is beautiful, we see the zucchini, look at the lardons, the device is well cooked, I show you the back, look at the crust is well formed, it's perfect.
So I put it in the fridge for about 2 hours.
Now I'm going to cut a little piece in the tip, look at it, it holds up well, it's well cooked.
It's delicious, we smell the pepper of Espelette, it's top.
I was delighted to present you this recipe, I hope you liked it, if you liked it, subscribe to the channel, put a little blue thumb, it will always please me.
Otherwise, I tell you very quickly for new culinary adventures on Cuisine de Philippe.
Ciao Ciao!
