Traditional recipes

Quiche with zucchini and gorgonzola

Quiche with zucchini and gorgonzola

This salty tart can get you out of any mess. If you don't know how to cook for dinner, or you have no idea what to take to work tomorrow, I advise you to try it;)

  • 250 g flour
  • 100 g cold butter
  • 3-4 tablespoons of cold water
  • 200 g gorgonzola
  • 1 or
  • 100 ml sour cream
  • 2 smaller zucchini
  • 2-3 moon radishes
  • salt, pepper to taste

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Quiche with zucchini and gorgonzola:

First the tart is made. Cut the butter into small pieces and place over the flour. Mix with your fingertips (so that the butter does not melt) until all the pieces of butter are covered with flour. Add 3 tablespoons of cold water and stir a little until the crust forms. If it does not form, add another tablespoon of water. Put the shell in plastic wrap and leave it in the fridge for a few hours to cool (maybe overnight)

The cake is spread in the desired shape (preferably rectangular) and baked for 10 minutes at 180 C.

During this time, the filling is prepared. Put gorgonzola, egg, sour cream and a little pepper in a blender. Mix well.

With a peeler cut thin strips of zucchini. Put the rest of the zucchini in a blender over the cream cheese and mix well. Match the salt and pepper filling and pour into the tart crust. Place the thin slices of zucchini on top and garnish with thin slices of radish.

Bake for 15-20 minutes at 180 C



Knead a crust of flour, an egg, diced butter, a pinch of salt and 2 tablespoons of cold water. Put the crust in the fridge for 30 minutes. Peel the garlic and onion and chop. Scald the tomatoes and peel them. Squeeze lightly, then cut into slices. Wash the zucchini, clean and cut into slices.
Heat the oil in a pan. Fry the zucchini on both sides, then remove to a plate and season. Cook the garlic and onion. Allow to cool. Preheat the oven to 200 degrees. Grease a greased form.

Wash the greens, let them drain well, then break the leaves and chop finely. Mix the grated cheese with the sour cream and the remaining eggs. Season with salt, pepper and paprika.

Spread the crust on a flat surface and place it in the shape, taking care to cover the edges as well. Prick the worktop several times with a toothpick. Add the onion mixture, then the zucchini and tomato slices. Sprinkle a little oregano and cheese, then add sour cream. Bake approx. 40 minutes.


Slice the well-washed zucchini into slices of about 5-6 mm. Place the washers on a plate and sprinkle salt on them. We leave them like this for 10 minutes, during which time the water is removed from them. Then we dry their washers by dabbing them with absorbent towels.

Mix the eggs with a pinch of salt and a pinch of pepper. Separately, mix the grated Parmesan cheese with the breadcrumbs. We pass the pumpkin slices, first through the flour, then through the eggs and finally through the breadcrumbs and parmesan. Meanwhile, heat the oil in a pan.

Quickly brown the pumpkin slices passed through flour, eggs and Parmesan cheese on both sides, in hot oil and take them out on absorbent paper towels.

Let the slices of breaded zucchini cool, then arrange them in the form of turrets, alternating them with slices of cheese and ham, cut to the same size. For serving, these turrets are placed on the plate next to fresh vegetables, or a salad.


Recipe Low Carb

I said some time ago that zucchini is not among my favorite vegetables. But it started to be. Especially after the famous and often cooked zucchini meatballs. And I thought of making a big meatball and putting it in the oven. And I say this because the composition does not differ much from that of meatballs and more, we do not add flour. And we add other things because we have space.

& # 8211 going back to my favorite cheeses. I beat the grated cheese and gorgonzola from the series of blue cheeses

& # 8211 4 eggs & # 8211 actually I had 3 egg whites left I don't know where and a whole egg

& # 8211 50 grams of butter & # 8211 I'm tricked, I don't use oil anymore but I cook with butter

& # 8211 salt, pepper, the indispensable curry and it's as if I also added some paprika.

Very simple and fast. I washed and cleaned the pumpkins and put them on the grater. So be careful (!) On the grater, do not cut slices. I put the finely chopped onion and garlic in the butter and when the onion softened I added the zucchini. Being soft by definition, it didn't take long for them to soften even more. I added the spices and ready the first part.

I poured the whole composition in a tray and made the wonderful cream and egg sauce. I beat them with a little salt, I added the grated cheese and I poured all this mixture over the pumpkin and before putting the tray in the oven, I applied the coup de grace with the pieces of gorgonzola. And I put the tray in the preheated oven at about 250 degrees for about 20-25 minutes. We apply the ochiometric test of the egg again. And when it's ready, there's nothing left to do because it's ready.

Carbohydrates are few and only from zucchini and green onions. Come with garlic. But because there are very few & # 8211 I think it reaches 2-3 carbs per serving (four were in total) I switch it directly to no carb. It also goes for breakfast, cold or hot, as desired.


Posts Tagged with #quiche-with-turnips-and-potatoes

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Discover below the 10 recipes with pumpkin, dietary and nutritious that I propose for this summer

The first in the top and the most recently published on the blog, is the pumpkin dish with rice, a cheap and filling food, which I know from my grandmother. Zucchini and rice make a great team together, and this food will be very good both hot and cold.

We like to eat it with homemade bread, but if you feel that there are too many carbohydrates for you, you can serve it without bread. Know that despite the fact that it has only a few ingredients, it is a fairly consistent food and keeps you very hungry for a few hours.


Pumpkin and vegetable sauce for the winter

This sauce is similar to the red sauce for meatballs and meats (click HERE for the recipe), in addition you add grated zucchini, a little garlic and finely chopped peppers. It will fit you very well in the Christmas fast if you boil it with water instead of a soup. It is used in winter with meatballs, boiled or fried meats or the addition of two tablespoons to other dishes with sauce that you will prepare. You can boil the mixture only in water, but even more delicious is with the soup resulting from meat or vegetables that you have portioned in the freezer. I have such soup resulting from Rasol (click HERE for the recipe) or, for example, from beef salad (click HERE for the recipe)
The next day, after infusing the flavors and resting, it tastes pumpkin zacusca (click here for the pumpkin zacusca recipe), this is also because a part is mixed in a blender. This step also contributes.

Preparation time 20 minutes

Cooking time 35 minutes

INGREDIENTS
& # 8211 2 medium onions
& # 8211 1 carrot
& # 8211 1 parsley root
& # 8211 6-8 fresh tomatoes or 1 tablespoon topped with tomato paste
& # 8211 1 large zucchini
& # 8211 1 bell pepper
& # 8211 1 hot pepper or 1 teaspoon grated paprika
& # 8211 2 cloves of garlic
& # 8211 salt, 1 bay leaf
& # 8211 two tablespoons oil
& # 8211 2 cups meat soup (or vegetables) or water

PREPARATION Pumpkin and vegetable sauce for the winter
1. Heat the water to a boil, turn off the heat, wash the tomatoes, grow them on top of the cross and scald them for 1 minute in hot water. You will easily peel them. Put them in a bowl after removing the hard middle. If you use tomato paste, skip this step.
2. Onions, chopped garlic, carrots and parsley, peeled washed and chopped and diced carrots (or grated carrots). In 2 tablespoons of moderately hot oil, cook them in a heavy pan together with the paprika and pepper. Make the tomatoes juice in a blender (robot or grater) and add them to the pan together with 1 bay leaf and the bell pepper + the hot pepper (optional) finely chopped. If you do not have fresh tomatoes, dissolve 1 tablespoon of tomato paste with 2 cups of soup or water, directly in the pan.
3. Boil the sauce with soup or water for about 15 minutes over medium heat. The sauce is blended in a blender. They used to pass it through a sieve to crush the vegetables, but it's too much work.
4. Put the sauce back in the pan with high edges and add the zucchini (if it is big cleaned of the middle with seeds & # 8211 with a spoon) grated on a grater and add salt. If you want the sauce even more spicy, add paprika and pepper in bearable quantities, according to taste. Boil for another 20 minutes or more, it should not be watery. If you cook with garden tomatoes, of course it will take longer for the sauce to drop than when you boil it with tomato paste.
5. Meanwhile, sterilize the 400 gram jars on the oven rack, lying down, empty and without a lid, at 180 degrees for 20-30 minutes. Burn the lids in hot water for 1 minute and dry them well. You can put them a little in the oven with the flame extinguished, while it is hot.
Put the sauce in jars, cover, turn upside down for 10 minutes and then put under a blanket until the next day when they cool. It is stored in cool and dry places, the ideal temperature is 5 degrees Celsius.
Liv (e) it!


Quiche with pumpkin and gorgonzola - Recipes

Chicken in goorgonzola sauce is a dish that I prepare whenever I want to eat something special, because it is very tasty, but also because it is made very quickly.
I recommend you too chicken in lemon sauce, chicken with pineapple, in sweet and sour sauce, or au gratin chicken breast with mozzarella and cheese. More recipes with chicken breast can be found here. Find more chicken recipes here.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Chicken ingredient in gorgonzola sauce

Cut the chicken breast into not very thick slices and season them with salt and pepper. The chicken breast should be removed from the refrigerator beforehand and allowed to reach room temperature. Place them on the hot grill and fry them on both sides, over high heat. The chicken breast should be cooked for only a few minutes, over high heat, so that it remains soft and juicy in the middle. Also keep in mind that the chicken will cook a little in the sauce. If you dry your chest then it will become dull and tasteless.

Keep the chicken breast aside, warm. To be as efficient as possible, I recommend that you prepare the sauce while the pieces of breast are cold, so that both are ready at about the same time.

We prepare the sauce. Heat the butter in a pan then reduce the heat to low and add the cooking cream.

Bring to a boil then add the gorgonzola cheese. Let it simmer for about a minute, maybe even less. we will notice that the gorgonzola has melted completely and the sauce will thicken slightly. Gorgonzola is a type of cheese with Italian mold.

Add the chicken pieces to the sauce and leave for about half a minute, over low heat, until the chicken tastes like the sauce.

Serve immediately, while it is still hot, when the sauce cools it is not as tasty.


Quiche with cheese and vegetables

A quiche is a kind of tart (it can be with fruit but at the same time, if it's with fruit it doesn't have to be dessert, I know, twisted stuff) that can contain meat, vegetables, cheese, usually tied with egg beaten with milk or cream. I'll show you a recipe that I included in the menu for Clean Plates, so a little lower in fat and others.

For 8 servings (if you make them bigger, as for adults, 6 or 4 come out) I used 200 grams of flour, 60 grams of butter, 2 pinches of salt, five tablespoons of cold water. That's for the dough.

I kneaded all the ingredients and got a soft dough. Because I used cold water from the fridge, I didn't put the shell in the cold.

I spread it in a pan greased with butter and pricked it with a fork.

I prepared the filling. First I washed and chopped a bell pepper, a sprig of green onions and, next to them, some parsley leaves.

I grated 200 grams of cheese and mixed it with three beaten eggs and two tablespoons of cream.

I then mixed all this with the chopped vegetables.

I poured the mixture over the dough in the pan and put the pan in the oven heated to 200 degrees Celsius. I reduced the temperature to 180 degrees Celsius after baking the quiche. After 20-23 minutes I took the quiche out of the oven and out of the pan.

I also put a mint tea with lemon next to it.

Which I'm kind of craving, I'm telling you the truth.


  • 300 g grated zucchini
  • 100 g of Telemea cheese
  • 1 0u
  • 50 ml oil
  • 100 g fat yogurt
  • 1/2 teaspoon salt
  • 1 teaspoon grated with baking powder
  • a teaspoonful of baking soda
  • 200 g flour

In a bowl, place the zucchini on a large grater (do not squeeze the juice), grated or crushed cheese, salt, egg, oil and yogurt. Mix well until smooth, then incorporate the sifted flour with baking powder and baking soda.

Cover a 12-piece muffin tray with baking paper and distribute the composition evenly evenly.

Bake the muffins for 35 minutes at 180 ° C, until they start to brown nicely. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Preheat the oven to 220 degrees Celsius. Place the zucchini slices on a large baking tray, grease them with oil on both sides and season. Put them in the oven and leave them for five minutes, until they brown a little.

Spread the thawed dough on a work surface sprinkled with a little flour, then cut the edges so that the dough is around 30cm x 15cm. Place the dough on a baking sheet greased with a little oil.

Make an edge of about 2 cm around the dough. Grease the edges with a little beaten egg. With a fork, prick the base of the dough, then spread the tomato pesto on it. Add the slices of pumpkin and arrange carefully on the base of the dough, then sprinkle the marinated peppers evenly on top. Sprinkle with grated cheese. Put the tart in the oven and bake for about 20 minutes, until golden. Cut into slices and serve hot with a lettuce.