About the Recipe
A savoury tart built on two smoked things that work on each other. The zucchini is diced small and cooked down in olive oil until soft, the smoked salmon is cut into strips, and the smoked scamorza goes in twice, cubed through the egg and cream and sliced across the top so it melts as it bakes. Dill keeps the whole thing fresh against the smoke. Store-bought puff pastry does the base, filled to about 85% of its height and baked at 170°C until the top is golden brown.
Ingredients
4 whole eggs
3 green zucchini
100ml pouring cream
150g smoked salmon
1 smoked scamorza cheese
Half a bunch of fresh dill
Salt and pepper
Preparation
Slice about 8 slices of scamorza thinly, and dice the rest of the cheese into small cubes.
Dice the zucchini into small pieces and cook them in a pan with some olive oil until they become soft. In the meantime, also dice the smoked salmon into strips.
Whisk the eggs and the cream, adding salt and pepper to taste. Once cooled down, add the cooked zucchini, the salmon, the chopped dill, and the cubes of smoked scamorza.
Line a quiche baking tray with some store-bought puff pastry and pour the egg mixture into it, filling it up to about 85% of its height.
Lay the smoked scamorza slices on top of the egg mixture, keeping them separate so they will melt nicely while cooking.
Cook the quiche in a preheated oven at 170°C for about 20 minutes or until the top is golden brown.
Cool down the quiche before slicing it.