Easy Zapallo and Onion Quiche
Zapallos are an Argentine squash, very similar to a zucchini. They are buttery and mild and one of the cheapest vegetables at the verduleria. They are versatile and can be incorporated into a number of dishes, but I think they make great quiches.
I like quiche because it is a simple meal, that can be made with whatever random ingredients you may have in your fridge and can easily be assembled and baked, in less than an hour, completely from scratch. Crust included. Here is my easy zapallo quiche recipe:
- 1 Cup of Flour
- 1/4 Cup of Oil
- 1/4 Cup of Warm Milk
- Salt to taste
- 2 Zapallos, Grated with a Cheese Grater and Squeezed to Remove Excess Water
- 1 Medium White Onion, Diced
- 3 Eggs, Beaten
- Salt and Pepper to taste
- Crust first. Sift the flour, add the salt. Stir in the oil. Heat up the milk, but only slightly and add. Mix well. Press to the bottom and sides of an un-greased ceramic pie tin. It’s going to look rustic – go with it.
- Grate that zapallo. Squeeze it to remove any excess liquid. Chop your onion. You can cook the sauted onion if you prefer it to be softer and sweeter, or you can leave it raw. Both options are delicious. Combine the shredded zapallo and the onion.
- In a large bowl, beat three eggs. Season with salt and pepper. Add in the zapallo and onion and combing thoroughly. Pour the egg mixture into the pie crust.
- Bake in a 350° oven for 35 minutes, until the quiche is set. Remove from oven and let it sit for 10 minutes before serving. Enjoy!