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Recipes For Tromboncino Squash

Tromboncino Squash Quiche is a delicacy that brings a classic French recipe to your homes with its fresh and light flavours. This recipe combines the perfectly baked tart dough, the lightness of the tromboncino squash and the great flavour of the egg filling to offer a dining experience that will turn your special moments into a feast. If you are looking for a delicious option to try for breakfast, brunch or a light dinner, Tromboncino Squash Quiche may be just the recipe you are looking for.

This delicious quiche offers a different vegetable flavour experience thanks to the tromboncino squash. The mild flavour profile of the tromboncino squash is perfectly balanced with the richness of the egg filling in the quiche. The water content of the zucchini makes the quiche moist and flavourful, while the combination of fresh herbs and grated feta cheese is an explosion of flavour. This quiche, especially prepared using fresh tromboncino squash in season, can be an ideal choice for those looking for a healthy and satisfying option.

Tromboncino Squash Quiche is a way to add elegance and flavour to your table by hosting it with a perfect cooking balance and flavour harmony. In addition to its soft and delicious filling, it offers a visual feast by covering it with a lightly fried golden crust. This recipe, which is both easy to prepare and very impressive, offers an ideal option to offer your loved ones a surprise flavour on special occasions or ordinary moments.

Recipes For Tromboncino Squash

Recipe by Amelia Windley


Prep time


Cooking time






  • 1 tart dough (you can buy from the market or make it at home)

  • 2 tromboncino squash

  • 1 cup grated white cheese

  • 3 eggs

  • 1 cup of milk

  • ½ cup of olive oil

  • Salt, pepper and fresh herbs (such as fresh basil, thyme)


  • Place the tart dough in a tart tin.
  • Cut the tromboncino courgettes into thin slices and arrange them on top of the tart dough.
  • In a separate bowl, beat the eggs, add the milk, add the olive oil and mix.
  • Add the grated feta cheese, salt, pepper and fresh herbs and prepare the mixture.
  • Pour the mixture over the tromboncino courgettes.
  • Bake in a preheated 180 degree oven until the top is well browned.
  • After resting the quiche for a while, slice and serve.


  • Kneading the tart dough well: When preparing the tart dough, knead the ingredients well. The consistency of the dough should be neither too hard nor too soft. When rolling out the dough on a lightly floured surface, pay attention to the edges and place it neatly in the mould.
  • Cut the tromboncino squash into thin slices: When adding the squash to the quiche, cut the tromboncino squash into thin slices. This will distribute better in the quiche and provide a homogeneous flavour.
  • Whisk well to make the quiche batter homogenous: When preparing the mixture containing eggs, milk, olive oil and other ingredients, whisk the ingredients well. Thus, the ingredients in the quiche will be homogenously distributed and a more delicious result will be obtained.
  • Add fresh herbs later: Instead of adding fresh herbs (e.g. basil, oregano) to the quiche batter, add them after pouring the mixture over the quiche. This preserves the freshness of the herbs and makes the flavours more pronounced.
  • Be Controlled During Cooking: When cooking the quiche, make sure that the edges do not get too brown. By covering the edges with aluminium foil, you can ensure the cooking balance between the middle and the edges.
  • Take the quiche out of the oven and let it rest: After removing the quiche from the oven, let it rest for a while. This helps the filling to firm up and allows the slices to be cut more evenly.
  • Cooling Before Serving: Instead of serving the quiche warm, allow it to cool slightly first. This will help the flavours to combine well and the quiche will taste better.
  • By following these tricks, you can complete your Tromboncino Zucchini Quiche recipe more successfully and get a delicious result. Bon Appetit!

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