Best Way to Prepare Yummy Zucchini Frittata Tart

Zucchini Frittata Tart. Combine flour, seasoning, eggs, oil, garlic, zucchini, shallots, pancetta and cheese in a mixing bowl. A quick tomato sauce and flavorful goat cheese elevate this simple frittata. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut.

Zucchini Frittata Tart This zucchini frittata, however, is delicate and creamy, almost like a crustless quiche. Healthy carrot and zucchini frittatas baked in a muffin pan. There's no way I could ever live without grains. You can cook Zucchini Frittata Tart using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Zucchini Frittata Tart

  1. You need 60 grams of self rising flour.
  2. You need 1 of ground black pepper and cayenne pepper.
  3. Prepare 3 of eggs.
  4. Prepare 40 ml of vegetable oil.
  5. You need 1 of garlic clove, minced.
  6. Prepare 250 grams of grated zucchini (1 medium sized zucchini).
  7. It’s 100 grams of grated shallots.
  8. It’s 100 grams of pancetta, cooked.
  9. You need 50 grams of shredded cheese.

Heck, I couldn't go a single day without grains – especially my beloved oats. So, heads up, there's no chance of seeing a bunch of paleo recipes here. However, I do enjoy … Crustless quiche is my favorite way to make quiche, for the obvious reason that you don't have to deal with a crust. I've used this technique with broccoli, bacon, and cheddar quiche, as well as spinach, tomato, and feta quiche, and it always comes out PERFECT.

Zucchini Frittata Tart instructions

  1. Preheat oven to 180°C and grease a 22cm round cake pan.
  2. Combine flour, seasoning, eggs, oil, garlic, zucchini, shallots, pancetta and cheese in a mixing bowl.
  3. Pour mixture in the prepared cake pan and bake for 35-50 minutes or until the edges get crispy.
  4. I raised the temperature to 210°C for the last 5 minutes to nicely brown the top. Enjoy :).

Here's the trick: flour and baking soda are mixed directly into the quiche mixture. It was a lovely, a bit cold but sunny day so it gave me a chance to walk over. In a mixing bowl, beat together the eggs with an electric mixer, add the ricotta and mix well; add the parmesan, manchego, parsley, green onions, dill, and the fully drained shredded zucchini/onion mixture. Add the zucchini and gently stir to coat the zucchini with the egg mixture. Spoon the zucchini and egg mixture into the prepared pan, then sprinkle with the rest of the grated pecorino cheese.