bw.mpmn-digital.com
New recipes

Quiche with zucchini is ricotta

Quiche with zucchini is ricotta


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


First make the dough and leave it to cool for at least an hour.

In the meantime, prepare the filling as follows: clean a little zucchini (mine were poorer and I had to clean almost all the peel ...), put it on the grater with large mesh and sprinkle with salt and a little pepper and leave for about half an hour.

Remove the dough from the fridge and spread it depending on the tray, but also to pass over the edges of the tray, prick it well with a fork and put it in the preheated oven at 180, about 15 minutes.

Remove and leave to cool a little, until the rest of the ingredients are prepared.

Cheese paste: mix ricotta with 3 lg of sour cream, salt, pepper and finely chopped dill (to taste ... I put enough, as I like ...).

Beat the eggs very well with the remaining sour cream, mix with the grated Parmesan cheese, add salt and pepper, but a little, as it is in the other ingredients, so ... moderate ...

Squeeze the zucchini into a fist very well and add it to the beaten eggs.

Put the ricotta paste over the dough and level it nicely, then pour the egg and zucchini mixture and put it in the oven again.

Leave it for about 20 minutes, then remove it and place the slices of tomatoes and peppers on top (it's not mandatory, but I thought it was a good idea ...), then leave it until the vegetables on top soften nicely ( I dropped it a little too much in the oven ...)

Good appetite!


Zucchini meatballs with ricotta & # 8211 a madness of flavors!

Recognize! I waited with my heart to taste. They swelled a little. They baked well inside. They taste delicious, aromatic and tasty. They can be served with pasta or garnish. Cold or hot are just as tasty. They can be taken for a picnic, served as an appetizer.

Do you like zucchini? Have you tried other interesting zucchini recipes?

About Author

Always optimistic and with a smile on his face! Passionate about reading, culture, health, trips! I love to cook and invent all kinds of recipes, I'd rather read a book than watch TV, I'd rather walk than drive, I'd rather smile than be sad! The quote that makes me smile every morning “Life is full of beauty. Notice it. Notice the bumble bee, the small child, and the smiling face. Smell the rain, and feel the wind. Live your life to the fullest potential, and fight for your dreams. ” Ashley Smith

Related Posts


Lasagna ingredients with zucchini, cheese and cherry tomatoes

  • 500 grams of zucchini (from dark green peels, which contain less water)
  • 250 grams of fresh (or dried lasagna pasta, the right amount for a 20 * 30 cm tray)
  • 300 grams of light mozzarella (fresh), sliced ​​or broken into pieces
  • 50 grams of grated Parmesan cheese
  • 150 grams of fresh cottage cheese
  • 100 grams of liquid cream for cooking with 12% fat
  • 350 grams of cherry tomatoes
  • 15 grams (1 teaspoon) of cornstarch
  • 50 ml. of olive oil
  • 2 cloves of garlic
  • 1 knife tip of freshly grated nutmeg
  • fresh basil to taste
  • salt and pepper

How to prepare lasagna with zucchini, cheese and cherry tomatoes

Preparation of zucchini

1. Wash and toss the zucchini on the skin, remove the ends and slice them into 3-4 mm thick discs. Sprinkle zucchini with salt and set aside for about 10-15 minutes, during which time the salt will extract excess water.


2. After 10-15 minutes, toss the zucchini on the surface, with paper towels, with salt water.

Preparation of cherry tomatoes

3. During the rest of the zucchini, peel and finely slice (or crush the garlic). In a large pan, put 35 ml. of olive oil. Add the cherry tomatoes to the cold oil.

4. Put the pan on medium heat, cover with a lid and stir from time to time. Tomatoes must turn on all sides. When the skins of the tomatoes start to crack and the tomatoes turn discreetly, we stop the fire. Season with salt and pepper. Add the garlic and basil broken into pieces, to taste. Stir, cover with a lid and set aside.

Assembling the preparation

5. Mix the fresh cottage cheese with the liquid cream and starch. We need to get a kind of more consistent sauce, which we will use to assemble our lasagna with zucchini and cheese. Season with salt, pepper and nutmeg.

6. Turn on the oven and set it at 190 ° C. Grease with the remaining oil a deep tray, suitable for the oven, of 20 * 30 cm.

7. I used lasagna pasta that I made at home after the recipe here.

8. Choose a first layer of lasagna paste, enough to cover the bottom of the tray. Grease the pasta with a thin layer of cream cheese prepared in point 5 and place them in the pan with the greased side down. Grease the pasta again with a thin layer of cheese on the exposed side.

9. Cover the pasta with a layer of ⅓ from the zucchini slices. Sprinkle over grated zucchini slices of grated Parmesan.

10. Arrange ⅓ of the mozzarella slices on top of the zucchini slices sprinkled with parmesan.

11. We continue with a new layer of pasta, which we grease with a thin layer of cream cheese. On top of this layer we will put ½ from the cherry tomatoes prepared in point 2, as well as from the sauce in the pan.

12. Repeat steps 9, 10 and 11, forming 2 more layers of zucchini, mozzarella and cherry tomatoes.

13. Cover with a last layer of paste and lightly press on them with your palm, over the entire surface.

14. Grease the pasta with the remaining cream cheese and arrange the remaining mozzarella.

15. Cover with the remaining zucchini slices, arranged as aesthetically as possible.

Cooking

Wrap the tray or cover it with a lid and put it in the oven for 45 minutes. We uncover the tray and sprinkle all the remaining grated Parmesan cheese on top of the zucchini. Put the tray back in the oven, for gratin, until it browns nicely. Let cool in the pan for 15-20 minutes, portion and serve.


Pancakes with ricotta and zucchini

Today's recipe - Pancakes with ricotta and pumpkin - is inspired by my grandmother and the taste of childhood. Every summer, when I asked for something sweet and just returned from the country with a rich pumpkin harvest, my grandmother would make a dough like the one for pancakes, but a little more consistent. In it add the grated pumpkin. Then he fried some kind of pumpkin skewers, which disappeared from the plate before he could gather more than 2-3 pieces.

Starting from her recipe, today I bring you the recipe for Pancakes with ricotta and pumpkin, a quick, summer dessert! What's most wonderful about us moms? These pancakes make the little ones eat pumpkin, which they might otherwise avoid. Serve the pancakes sprinkled with honey or maple syrup, whipped cream or cream cheese and fresh fruit.

Pancakes with ricotta and pumpkin - Everything you need to know about the recipe:

  • Zucchini are more flavorful than common zucchini, so they are perfect for this recipe! Regardless of whether you use zucchini or zucchini (those with greener skin), it is important to drain the water very well before adding them to the composition.
  • As you bake the pancakes, if the dough becomes too soft (from the water left by the pumpkins), add another 2-3 tablespoons of flour.
  • It doesn't take a lot of oil to fry the pancakes, just enough to grease the tray so it doesn't stick.
  • How do we know we need to return them? They are slightly browned on the edges and bubbles appear on the top.
  • Store at room temperature for a maximum of one day, then it is ideal to keep them in the refrigerator.
  • From the given quantities come 8-10 pieces of Pancakes with ricotta and zucchini.

All the ingredients for preparing the recipe for Pancakes with ricotta and pumpkin can be found in LIDL stores.

Pancakes with ricotta and zucchini - Ingredients for 8-10 pieces

  • 2 medium sized zucchini
  • 250g Ricotta Lovilio cheese
  • 250g faina Castello
  • 1 sachet of Castello baking powder
  • 1 powder will be Castle
  • 2 tablespoons orange peel
  • 50g old brown Belbake
  • 250ml milk Pilos
  • 50ml Vita D’Or oil for composition
  • 1 egg tied
  • a spoonful of vanilla Castello
  • 100ml Vita D’Or oil for frying

First we wash the zucchini well, then we put them on the large grater, with the peel. We squeeze them a little in our hands and let them drain in a sieve or drain them using a gauze. In a large bowl, mix the dry ingredients: flour, baking powder, salt, sugar, orange peel. Separately, mix the liquid ingredients: milk, egg, 50 ml oil, vanilla. Pour the milk mixture over the flour and mix well.

Add ricotta and mix well. At the end, we put the grated pumpkins. Homogenize again.

Bake the pancakes in a hot pan, greased with a little oil. Bake the pancakes over medium to low heat, to make sure they bake inside as well, not just brown on the edges. For each pancake, we put about 1 composition polish. May you be the best!

Also try the recipe for Pumpkin Croquettes (click on the title to access the recipe) & # 8211 is very easy to prepare and is excellent for summer!


Zucchini and stove noodles in sweet and sour sauce

* 1 bunch of stove noodles (found at Carrefour, in the district with international products), or, if you don't have one, you can use regular noodles

* 1 knife tip of chilli flakes

* 1 tablespoon of honey

* 1 tablespoon of rice vinegar

* salt and pepper, if necessary

* lightly browned sesame seeds for decoration


Italian pie with spinach, zucchini and ricotta

Today I will prepare a completely different pie than the one that most of our housewives are used to preparing. It's a lot like Greek spanakopita, but it's not. Using ingredients specific to Italian cuisine, I will make a pie with spinach, zucchini and ricotta di bufala. It has an intense vegetable taste and combines wonderfully with ricotta, which is very similar to the urda produced in Romania. Let's start cooking to enjoy the taste of this pie as soon as possible.

  • 1 packet of frozen filo pastry
  • 1 medium onion
  • 2 tablespoons butter
  • 1 bag (250 g) spinach
  • 1 medium zucchini
  • 80 g parmesan race
  • 2 eggs
  • 400 g buffalo ricotta
  • ¼ teaspoon ground nutmeg
  • salt, freshly ground black pepper (to taste)
  • 5-6 tablespoons melted butter

First of all, the filo pastry is thawed at room temperature about 1.5 hours before the actual preparation of the pie.

We set the roll to 180º and start filling.

We wash and grate the zucchini. Sprinkle with a pinch of salt and set aside for 10 minutes. It will leave water, which we will later squeeze with the help of our hands.

Peel an onion and finely chop it. Heat a pan and over medium heat fry the onion in butter until it becomes transparent.

Wash and dry the spinach. Then heat a pan and sauté the spinach for about 1 minute until it softens and shrinks several times in volume. We take the spinach from the heat, drain it well of the water it left and put it in the onion pan. Heat everything for another 1 minute and take the mixture off the heat. Let it cool.

In a bowl put the cooled mixture, squeezed zucchini, ricotta and grated Parmesan. Mix everything well. Season the filling with ground nutmeg, salt and freshly ground black pepper to taste. Add the eggs and mix well. The filling is ready.

Melt the butter on the pan over low heat. Then pour the melted butter into a small bowl. The foam formed in the melting process is removed.

We take a circular baking tray with a diameter of 28 cm and grease it with butter. Then, take a sheet of filo pastry and arrange it so that one half covers the bottom and the edge of the tray, and the other half remains outside the edge of the tray. Grease the half that covers the bottom and the edge of the pan with melted butter. Then, we overlap the first sheet of dough with the second sheet of dough at an angle of 45º to the first, and again grease with melted butter only the half that covers the bottom and the edge of the tray. We perform these movements for about 10-12 sheets of filo pastry.
* don't forget to grease each half of the dough sheet, which covers the bottom and the edge of the tray, with melted butter.

See below how the filo pastry sheets should be arranged.

After we finish arranging the dough sheets, we put the filling. Then we start to cover the filling one by one with each of the halves of the sheets left outside the edge of the baking tray. And don't forget to grease each half of the sheet covering the filling with melted butter.

Here's what the pie will look like before it is rolled.

Put the pie in the roll and bake it for about 45 minutes or until it turns golden brown.


20 Quiche Light Recipes

Quiche is an original recipe from France, it is an open pie based on a cream of milk and eggs and filled with ham. Over time, however, new fillings have been improved such as garlic, spinach, mushrooms, arugula, salmon and a variety of flavors.

The word quiche comes from the German language & quotkuchen & quot, which means pie, because its invention was in Alsace Lorraine, which borders Germany and has been the stage of several territorial disputes between France and Germany in the past. Therefore, the origin of the dish is German, but it is a typical French dish.

To complete this, add a few cheeses on top and add the base gratin, being Parmesan, Camembert, Gruyére, Brie or Roquefort. The base is usually made with butter and flour, but to make the recipe healthier we choose options based on biomass and quinoa flakes, as well as an egg cream with parmesan and light cheese.

Follow low-calorie quiche recipes and a good appetite mon chéri!

1. Recipe for light spinach quiche

ingredient:

  • 1 tablespoon steamed chopped spinach
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

2. Recipe for quiche light broccoli with ricotta

ingredient:

  • 100 grams of cooked and chopped broccoli
  • 1 tablespoon cornstarch
  • 1 cup skim milk
  • 2 eggs
  • 350 grams of fresh cheese
  • salt to taste
  • nutmeg to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Fill the forms with the filling and cover with Parmesan cheese. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

3. Recipe for turkey breast turkey recipes

ingredient:

  • 3 eggs
  • 1 clear
  • 1 tablespoon skim milk
  • 100 grams of minced turkey breast
  • 50 grams of chopped ricotta
  • 1 tablespoon light curd
  • chopped parsley to taste
  • 1/2 onion, cut purple
  • salt to taste
  • nutmeg to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Fill the forms with the filling and cover with Parmesan cheese. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

4. Light garlic quiche recipe

ingredient:

  • 2 cloves of garlic cut into thin slices
  • 1/2 cup skim milk
  • 2 lightly beaten eggs
  • 1/2 cup light tea
  • 1/2 teaspoon margarine
  • salt to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Fill the forms with the filling and cover with Parmesan cheese. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

5. Light red cabbage recipe

ingredient:

  • 1 cup steamed cauliflower
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

6. Bright salmon quiche recipe

ingredient:

  • 1 cup chopped salmon
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

7. Light red cabbage recipe

ingredient:

  • 1 cup steamed cabbage
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

8. Recipe for carrot carrot light

ingredient:

  • 1 cup grated carrot
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

9. Recipe for light beet quiche

ingredient:

  • 1 cup grated beets
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

10. Beef light recipe with quiche

ingredient:

  • 1 eggplant cooked eggplant cut into slices
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

11. Recipe for light quiche pumpkin

ingredient:

  • 1 chopped pumpkin
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

12. Light tuna recipe

ingredient:

  • 1 cup light drained ton
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

13. Recipe for quiche sardine light

ingredient:

  • 1 cup drained sardine light
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

14. Light recipe with dried tomato cheese

ingredient:

  • 1 cup chopped cheese
  • 1/2 cup dried tomatoes
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

15. Cold light shrimp recipe

ingredient:

  • 1 small shrimp cream
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

16. Light chicken recipe with light quiche

ingredient:

  • 1 glass of cooked and seasoned minced meat
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

17. Easy vegetable recipe

ingredient:

  • 1/4 cup chopped carrots
  • 1/4 cup chopped beans
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

18. Herbal Quiche Light Recipe

ingredient:

  • 2 tablespoons chopped herbs (parsley, basil, oregano, rosemary)
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl add the filling ingredients one by one, season with salt and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

19. Light onion recipe

ingredient:

  • 1 chopped onion
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

20. Recipe for light encive quiche

ingredient:

  • 1 cup chopped boiled endives
  • 1 teaspoon butter
  • 1 teaspoon chopped onion
  • 1 tablespoon skim milk
  • 1 teaspoon black pepper
  • salt to taste
  • pepper to taste.

Preparation method:

Grease two individual shapes or a line with baking paper. Spread the quinoa flakes, cover the bottom and side of the biomass and keep it in the fridge for 10 minutes. Meanwhile, in a large bowl, add the filling ingredients one by one, season with salt, parsley and pepper to taste. Mix everything very well until incorporated. Beat the egg whites in another bowl, add the Parmesan cheese and the homemade curd in a uniform cream. Fill the forms with ricotta until it covers the dough, then add the filling, egg cream and sprinkle with Parmesan. Bake in the medium oven for about 15 minutes or until the top is au gratin. Remove and serve with a salad plate.

Questions about prolonged fasting and excessive dietary restrictions lead to several contradictions. There are those who believe that eating too little and devoting too much time to physical activity can burn more calories and result in weight loss, but there are other claims that these methods are not as effective. Intermittent diet

Some people may not be very in love with arugula, because they have a strong and bitter taste. However, depending on how it is prepared, incorporating other vegetables, fruits and especially the spices used, you can balance the flavor. The preparation of a good salad is done in the chosen ingredients and spices. Arugula combines f


10 Light Quiche Palmito Recipes

Quiche is a recipe of German origin, but which is traditionally prepared and consumed in France, the best known being quiche Lorraine. Over the years, however, quiche has gained many flavors and fillings. It is a light recipe based on flour and butter and based on eggs. The filling can be made of assorted vegetables, as well as meat, vegetables or anything else you want!

Light palm heart quiche can be an alternative choice for those who want an easier recipe to serve friends and family. It is an easy recipe to prepare and a very tasty dish. To increase the nutritional content of the recipe, add some vegetables or greens to the filling. Remember to always use organic ingredients to make everything healthier.

Accompany some palmito quiche light recipe suggestions below and you will be delighted!

1. Recipe for light palmito quiche with ricotta cream

ingredient:

  • 1 cup whole wheat flour
  • 2 tablespoons vegetable oil
  • 1 pinch of salt
  • water until it binds to
  • 150g chopped palm hearts
  • 150g light ricotta cream
  • 1 or
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon of dehydrated herbs
  • salt to taste
  • pepper to taste

Preparation method:

In a bowl put the flour, oil and start kneading with a spoon until a wart is formed. Add a teaspoon of water and knead with your hands, add more water until you get a moist meal. With your hands, place the dough on the bottom of a 20 cm diameter form with the removable bottom covering the entire surface. Make a few holes with a fork so that the dough does not heat up and take it to the preheated oven at 180 ° C for 20 minutes.

Then prepare the filling, add the heart of the palm in a pan with water and cook for 3 minutes. Drain and cut into slices. In a mixing bowl mix ricotta cream, egg, cheese, spices and mix. Put the pieces of palm heart. Spread this filling over the dough and return to the oven for another 20 minutes. Serve garnished with fresh parsley.

2. Recipe for light palmito quiche with leeks

ingredient:

  • 3 tablespoons light cream
  • 1 or
  • ½ light margarine cup
  • 1 teaspoon sea salt
  • 2 cups wheat flour
  • 1 teaspoon baking powder.
  • 3 tablespoons light cream
  • 1 cup skim milk
  • 2 tablespoons wheat flour
  • 1 or
  • 1 teaspoon sea salt.

Preparation method:

Start with the dough: put all the ingredients in a bowl except the flour and mix everything. Then add the flour gradually and knead with your fingers until you get a fluff. Cover with plastic wrap, leave in the fridge and leave for about 15 minutes. Open the dough with a rolling pin. Turn the dough into a removable rim, 22 cm x 4 cm in diameter, covering the bottom and sides. Book it.

Then pour the garlic on the fire with olive oil to brown, add the tomatoes, the heart of the palm and mix more. Book it. To cover, beat all the ingredients in the blender and set aside. Add the filling over the dough, cover and bake in a preheated oven at 180 ° C for about 1 hour or until golden brown. Serve!

3. Recipe for light palmito quiche with melted cheese

ingredient:

  • 2 tablespoons light margarine
  • 1 clear
  • 1 cup wheat flour
  • 1 teaspoon salt.
  • 1 small chopped onion
  • 1 cup chopped palm
  • 1 skinless and seeded tomatoes
  • 2 tablespoons chopped parsley
  • 100 g light cream cheese
  • 1/2 cup skim milk
  • 2 eggs
  • 2 tablespoons grated Parmesan cheese.

Preparation method:

The preparation is very simple, mix all the pasta ingredients in a bowl until a kind of wet wart is formed. Let it rest for 10 minutes. Then line the bottom and side of a baking sheet with this dough and set aside. Then mix the onion, palm heart, tomatoes and reserve. Beat the other ingredients in a blender until you get a cream and put it in the vegetables. Pour over the dough, sprinkle with Parmesan cheese and lightly bake in a medium oven at 180 degrees until golden brown. Serve.

4. Recipe for the colorful palmito quiche recipe

ingredient:

  • 3 tablespoons unsalted margarine
  • 1 pinch of salt
  • 1 ½ cup of whole wheat flour.
  • 200 g light cream
  • 1 or
  • 2 clear
  • 150 g of cheese from me
  • 3 cups heart palm tea
  • 1 teaspoon salt
  • fresh basil to taste.

Preparation method:

Start with the dough, separate a bowl and incorporate all the ingredients, knead lightly with your hands until a damp wart is formed. If necessary, add a little water just to get the alloy. Let the dough rest and prepare the filling. Beat the cream, egg, egg whites, cheese until a smooth mixture is obtained. Add the chopped palm, salt and set aside. Open the dough with a rolling pin on a smooth and rubbing surface, wrap the dough on the bottom and side of a baking sheet (if it crumbles normally, glue with your fingers until everything is covered). Spread the filling on top. Bake lightly at 180 degrees for 20 minutes. Garnish with basil and serve.

5. Recipe for light palmito quiche with chicken

ingredient:

  • 300 grams of wheat flour
  • 200 grams of unsalted butter
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1 or.
  • 1 spiced chicken breast, boiled and chopped
  • 1 large glass of drained and chopped palmito
  • ½ cup of green olives
  • 1 tablespoon chopped green odor.
  • 1 cup light cream
  • 150 grams of grated Parmesan cheese
  • 6 eggs
  • pepper to taste
  • salt to taste.

Preparation method:

Turn the oven to 200 degrees to preheat. In a bowl, incorporate the flour, butter, egg, salt and water just to get the alloy. The texture should remain like a damp, crushed wad. The bottom line and sides of a 24-quiche quiche. Book it. In a bowl, mix the ingredients from the filling and place over the dough. In a blender, beat all the ingredients on the lid and pour over the filling. Bake for 40 minutes or until golden brown.

6. Recipe for quiche with light palms, with turkey breast

ingredient:

  • 1 cup whole wheat flour
  • 2 tablespoons vegetable oil
  • 1 pinch of salt
  • water in the dough.
  • 150g chopped palm hearts
  • 150g minced turkey breast
  • 1 cup light cream
  • 1 or
  • 2 tablespoons grated Parmesan grapes
  • 1 teaspoon of dehydrated herbs
  • salt to taste
  • pepper to taste.

Preparation method:

In a bowl, put the flour, oil and start kneading with a spoon to form a wedge. Add a teaspoon of water and knead with your hands, add more water until you get a moist meal. With your hands, place the dough on the bottom of a 20 cm diameter form with the removable bottom covering the entire surface. Make a few holes with a fork so that the dough does not heat up and take it to the preheated oven at 180 ° C for 20 minutes.

Then prepare the filling, add the heart of the palm in a pan with water and cook for 3 minutes. Drain and cut into slices. In a bowl mix the cream, egg, cheese, turkey breast, season and mix. Put the pieces of palm heart. Spread this filling over the dough and return to the oven for another 20 minutes. Serve garnished with fresh parsley.

7. Heart recipe with gluten-free palm quiche

ingredients

  • 200g light curd
  • 200g chopped palm heart
  • salt to taste
  • parsley to taste.

Preparation method:

Process the prepared chickpeas with the olive oil in the blender until they form a kind of moist flour. On an uncovered baking sheet, the bottom line and sides with this dough. Book it. Add palmito cheese and salt on top, sprinkle with parsley and bake in a preheated oven at medium temperature for half an hour. Serve.

8. Recipe for light palmito quiche with broccoli

ingredient:

  • 3 tablespoons light cream
  • 1 or
  • ½ light margarine cup
  • 1 teaspoon salt
  • 2 cups wheat flour
  • 1 teaspoon baking powder.
  • ½ heart glass of chopped palm
  • 1 chopped tomato
  • 1 cup chopped broccoli.
  • 3 tablespoons light cream
  • 1 cup skim milk
  • 2 tablespoons wheat flour
  • 1 or
  • 1 teaspoon salt.

Preparation method:

Start with the dough: put all the ingredients in a bowl except the flour and mix everything. Then add the flour gradually and knead with your fingers until you get a fluff. Cover with plastic wrap, leave in the fridge and leave for about 15 minutes. Open the dough with a rolling pin. Arrange the dough on a baking sheet, covering the bottom and sides. Book it.

Then fill the palm oil, broccoli and tomatoes in olive oil to accommodate them. Book it. For the topping, you just hit all the ingredients in the blender and set them aside. Add the filling over the dough, cover and bake in a preheated oven at 180 ° C for about 1 hour or until golden brown. Serve hot.

9. Recipe for light palmito quiche with carrot

ingredient:

  • 2 tablespoons light margarine
  • 1 clear
  • 1 cup wheat flour
  • 1 teaspoon salt.
  • 1 small chopped onion
  • 1 cup chopped palm
  • 2 grated carrots
  • 1 clove of garlic, crushed
  • 2 tablespoons chopped parsley
  • 100 g light cream
  • 1/2 cup skim milk
  • 2 eggs
  • 2 tablespoons grated Parmesan cheese.

Preparation method:

Mix all the pasta ingredients in a bowl until a kind of wet wart is formed. Let it rest for 10 minutes. Then line the bottom and side of a baking sheet with this dough and set aside. Then mix the onion, garlic, palm heart, carrot and reserve. Beat the other ingredients in the blender until you get a cream and put it in the vegetables. Pour over the dough, sprinkle with Parmesan cheese and lightly bake in a medium oven at 180 degrees until golden brown. Serve.

10. Recipe for light palmito quiche with sun-dried tomatoes

ingredient:

  • 200 g light cream
  • 1 or
  • 2 clear
  • 100 grams of sun-dried tomatoes
  • 3 cups heart palm tea
  • 1 teaspoon salt
  • chopped parsley to taste.

Preparation method:

Start with the dough, separate a bowl and incorporate all the ingredients, knead lightly with your hands until a damp wart forms. If necessary, add a little water just to get the alloy. Let the dough rest and prepare the filling. Beat the cream, egg, egg whites, cheese until a smooth mixture is obtained. Add chopped palm, sun-dried tomatoes, salt and reserve. Open the dough with a rolling pin on a smooth surface and rub, align the dough on the bottom and sides of the baking dish. Spread the filling on top. Bake lightly at 180 degrees for 20 to 30 minutes. Garnish with parsley and serve.

How about starting to make healthier choices in your life? It all starts with changes in eating habits. Following a low-carbohydrate diet can help a lot in this area, as many nutritionists argue that excess carbohydrates, such as refined flours and industrialized foods with excess sugar, can lead to a number of inflammations in the body and in the body. further produces gluten intolerance. Below you can check r

On days when there is no creativity or time to prepare a very elaborate dish, the hiding place is an excellent option. In addition, it can be a healthy meal for those who diet by replacing barley or English with sweet potatoes, which is known to help lose weight and gain muscle because it provides energy for workouts and balances blood sugar levels. , preventing them from being deposited as fat. Slow digestion of potatoes


Quiche with zucchini and ricotta - Recipes

- 8 tablespoons Floriol Omega 3 and 6 oil

- 2 sliced ​​yellow onions

- 300 g of cooking cream or skim milk

1. Grease a deeper pan with about 4 tablespoons of Floriol Omega 3 and 6 oil.

2. Preheat the oven to 220 degrees.

3. In a large skillet, heat 3 tablespoons of Floriol Omega 3 and 6 oil and sauté the onion and thyme.

4. Add the croutons and fry them with the onion for a few minutes.

5. Season with salt and pepper.

6. Take the pan off the heat and leave the composition to cool.

7. In a medium bowl, mix ricotta with skim milk / cream.

8. Add the composition of croutons and onions.

9. Pour half of the mixture into the pan.

10. On top, add the ham slices.

11. Cover the ham with the rest of the composition.

12. Prepare 6 places for eggs, pushing the composition with a spoon.

13. Break 6 eggs in the places (nests) created.

14. Put everything in the oven and bake for 20 to 30 minutes, until the egg whites are solid.


1. Fry the spinach in 1-2 tablespoons of oil, until it decreases in considerable volume.

2. Add ricotta and let the composition simmer for another 30-60 seconds, then leave to cool.

3. In the meantime, wash and cut the chicken breast in half (you should get 4 halves) and grow it deep in width, at a distance of 1-2 cm. The composition of spinach and ricotta (you can also use cheese cream ) in the cuts made.

4. Match the chicken breast with salt and pepper, sprinkle grated cheese on top, and sprinkle with paprika.

5. Bake the chicken breast accordion for 30-35 minutes at 200 degrees, or until the chicken is penetrated inside and browned on the outside.



Comments:

  1. Yozshule

    What a pleasant phrase

  2. Rashaad

    I would like its further existence and filling with news.

  3. Uri

    This excellent phrase has to be purposely

  4. Jurisar

    Theater accessories turn out, that this



Write a message