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Surimi and zucchini quiche

Starters60 minutes3-4 people270 calories
1/52/53/54/55/5 (1 votes)
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By Mayra Fernandez Joglar

surimi-and-zucchini-quichethermorecetas

The time of the excursions, to organize a picnic in the country, to enjoy the food out taking advantage of the good weather. It's quiches and salad time !!

These savory tarts that we like so much can be made with different doughs, whether they are homemade or purchased. And the best of all is that they can be filled with whatever we want.

Have you tried any of our suggestions? Not only is the classic recipe of the Quiche Lorraine, also others rellenos mucho more modern and lighter.

What is your favorite quiche?

Surimi and zucchini quiche

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It's time to have fun eating out, so we recommend you enjoy this surimi and zucchini quiche. An original and inexpensive filling.

  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 270
  • Rations: 3-4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 sheet of chilled puff pastry
  • 150 g of zucchini
  • 5 thawed surimi sticks
  • 50 g onion
  • 40 g leek
  • 100 g of cream for cooking
  • 2 eggs
  • 10 g oil
  • Salt and pepper

Preparation

  1. Butter a removable circular mold. Preheat the oven to 180º.

  2. On the work surface, spread the puff pastry sheet. Place it on top of the mold, so that the baking paper is on top. Flatten the dough to the mold, trim the leftovers and fill it with a weight, either dried legumes or special balls for baking.

  3. Cook the base with the oven already hot for 10 minutes. After time, withdraw and reserve.

  4. While the base is baking we can prepare the filling. To do this, chop the onion and the clean leek during 5 seconds, speed 5. Lower the pieces and add the oil. Poach during 8 minutes, 100º, speed 1.

  5. At the same time, wash the zucchini and cut it into similarly sized squares. Then add it to the glass and program 5 minutes, 100º, speed 1. Remove and reserve.

  6. Without washing the glass, put the eggs and cream. Season and beat 15 seconds, speed 4. Add the mixture to the reserved vegetables. Also add the sliced ​​surimi sticks. Mix with the spatula.

  7. Remove the weights and the baking paper that covers the puff pastry base. Pour the filling on top and bake for 22-25 minutes. Or until, when you pierce the quiche, the stick comes out clean. It will have to be curdled on the inside and with a golden hue on the surface.

  8. Once cooked, let it cool on a rack so that it does not get wet. Then, once cool, carefully unmold and cut into portions.

Equivalences with TM21

More information - Quiche Lorraine


Discover other recipes of: Aperitif, Fishes

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  1.   antonio said
    ago 10 years

    I have not understood well, let's see….
    The baking paper goes under the mold before putting the dough or on top.

    And that stuffing with a weight with legumes I do not understand.
    Thank you.

    Reply to antonio
    1.    Marta said
      ago 10 years

      Hello Antonio.
      Since you have already buttered the mold, you do not need paper under the puff pastry. It is put on top to place the legumes spread over the entire base, or the chosen weight. The purpose is that the dough is smooth, that is, that it does not rise and remains evenly when cooked in the oven before adding the filling mixture.
      I hope I've helped.

      Reply to Marta
      1.    Mayra Fernandez Joglar said
        ago 10 years

        Hello, Martha,

        Thank you very much for answering Antonio. I would not do better !! 😉

        Greetings!

        Reply to Mayra Fernández Joglar
    2.    Mayra Fernandez Joglar said
      ago 10 years

      Hello Antonio,

      As Marta has explained to you, the paper goes on top of the dough to be able to put the weight and prevent it from rising. Usually it is put either a few chickpeas or some ceramic balls that are later removed. You have to be careful because both one and the other burn a lot. It is best to take the paper by the corners and lift it carefully. You can continue with the quiche-making process while the weight cools and is collected for another time.

      If you have more questions, here we are !!

      Regards,

      Reply to Mayra Fernández Joglar
  2.   rosacr said
    ago 10 years

    I love quiches, but I have not tried this combination, so I write it down.
    Kisses.

    Reply to Rosacr
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hello Rosacr,

      I also really like quiches, empanadas, cocas ... and I have to admit that this combination is very successful. It also has very simple ingredients, of which we almost always have at home.

      Go ahead and tell me, okay?

      Regards!

      Reply to Mayra Fernández Joglar
  3.   Llanos said
    ago 10 years

    Hello, thank you very much for the recipe. One question, wouldn't it be the same to make it with shortcrust pastry and save ourselves the step of chickpeas? I personally like quiches more with shortcrust pastry than with puff pastry, just that, it's a matter of taste, nothing more. a greeting and I repeat thank you very much for the recipe, I will try it because it looks very good-

    Reply to Llanos
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hello Llanos:

      to make the base you can use the dough that you like the most or the one that is most practical for you. I personally like to bake them blank or blind so that the base is crispy and hard enough to hold the moist filling.

      Regards!

      Reply to Mayra Fernández Joglar
  4.   Inma said
    ago 10 years

    And it doesn't have any cheese ?? It's strange being a quiche isn't it?

    Reply to Inma
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hi Inma:

      Normally the quiches have cheese but in this one it is not necessary. Anyway if you want to enrich it you can add it but I assure you that without it it is very rich.

      Regards,

      Reply to Mayra Fernández Joglar
  5.   maria said
    ago 10 years

    Hello Mayra, I would like to make this quiche, but to fry the onion and leek and have it for 8 minutes, isn't 10 g of oil too little? I am not going to burn?

    Reply to maria
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hi Mary,

      Don't worry, 10 g is enough.

      Regards,

      Reply to Mayra Fernández Joglar