Ingredients:
2 tablespoons olive oil
2 minced garlic cloves
1 small chopped onion
1 leek in slices
1 can canned corn, drained (200 g)
1 small Italian zucchini, coarsely grated
salt to taste
400 g of Isabela Cream Cracker Biscuits
¾ cup milk (tea)
2 tablespoons olive oil
250 g of ricotta cream
3 eggs
Salt and nutmeg, freshly ground, to taste
Preparation mode:
In a skillet, heat the oil, sauté the garlic, onion and leek. Add the corn, the zucchini, refog some more. Season with salt, mix and turn off the heat.
In the processor or blender, grind the cream cracker, adding the milk and oil to obtain a granular mixture. Accommodate this mixture in a round mold (26 cm in diameter x 4 cm in height), with a false bottom, lightly greased. Press with your hands to lining the entire bottom and side of the shape. Reserve.
In the blender, place the ricotta cream along with the eggs, salt and pepper. Beat well to obtain a homogeneous cream.
Turn on the oven at a medium temperature (180°C – 200°C) to preheat for 10 minutes and, meanwhile, assemble the quiche: spread the sauteed vegetables over the dough and pour the cream on top. Place in the oven to bake for about 20 minutes.
Tip: If you prefer, replace the ricotta cream with 200 g of whipped ricotta with ½ cup (tea) of milk.
- Yield: 8 servings
- Preparation time: 40 minutes
- Oven time: 20 minutes
Ingredients:
2 tablespoons olive oil
2 minced garlic cloves
1 small chopped onion
1 leek in slices
1 can canned corn, drained (200 g)
1 small Italian zucchini, coarsely grated
salt to taste
400 g of Isabela Cream Cracker Biscuits
¾ cup milk (tea)
2 tablespoons olive oil
250 g of ricotta cream
3 eggs
Salt and nutmeg, freshly ground, to taste
Preparation mode:
In a skillet, heat the oil, sauté the garlic, onion and leek. Add the corn, the zucchini, refog some more. Season with salt, mix and turn off the heat.
In the processor or blender, grind the cream cracker, adding the milk and oil to obtain a granular mixture. Accommodate this mixture in a round mold (26 cm in diameter x 4 cm in height), with a false bottom, lightly greased. Press with your hands to lining the entire bottom and side of the shape. Reserve.
In the blender, place the ricotta cream along with the eggs, salt and pepper. Beat well to obtain a homogeneous cream.
Turn on the oven at a medium temperature (180°C – 200°C) to preheat for 10 minutes and, meanwhile, assemble the quiche: spread the sauteed vegetables over the dough and pour the cream on top. Place in the oven to bake for about 20 minutes.
Tip: If you prefer, replace the ricotta cream with 200 g of whipped ricotta with ½ cup (tea) of milk.
- Yield: 8 servings
- Preparation time: 40 minutes
- Oven time: 20 minutes
