Zucchini Ricotta Quiche

Zucchini Ricotta Quiche


8 serves
1 hour


Who doesn’t love a simple quiche?! This zucchini ricotta quiche recipe is the perfect weeknight go-to for a simple construction, and then the bake time will allow you to unpack the lunchboxes, sort the homework and prep a side salad by the time dinner is served.

The zucchini and spinach add to  your daily greens count, and the Ricotta and Parmesan make it extra creamy and flavourful. The addition of the pinenuts add toasted nutty goodness and a bit of a crunch. And we always love a good recipe where the leftovers freeze well for future weeknight meals.

It is great for meat-free Monday, since it is vegetarian. And it is also hearty, which makes it the perfect meal to drop around for a family who has recently had a baby or for a loved one who is on the mend.


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400g Traditional Ricotta
4 Tbsp Grated Parmesan Tub
375g shortcrust pastry
7 large eggs, beaten
handful of basil, chopped
100g fresh spinach, chopped
3 zucchinis
2 Tbsp pine nuts


1 Remove two sheets of shortcrust pastry from the freezer and leave to stand at room temperature until it is defrosted and pliable. Preheat the oven to 180°C (fan forced) and line a large pie tin with baking paper (or simply spray with non-stick cooking spray).
2 Use your first sheet of shortcrust pastry to cover the bottom of the pie tin. Then, using a sharp knife, cut the second sheet of pastry into strips to fit around the edges of the pan. Press the edges down along the side of the pan to avoid overhang. Trim as needed.
3 In a large bowl, mix the Ricotta and Grated Parmesan with the eggs, until well combined. Add the chopped basil and spinach to the eggs and cheese. Mix thoroughly and season well. Fill the pie tin with the mixture.
4 Slice the three zucchinis evenly. Top the tart with the zucchini slices (we made a circle pattern) and bake for around 40-50 minutes or until quiche is nearly solid (check the quiche at 30 minutes and if the edges are browning quickly then carefully remove from the oven, cover with aluminium foil and place back into the oven). Remove from oven, sprinkle over pine nuts and then return the quiche to the oven for another five minutes (without the aluminium foil). Remove when pastry and pinenuts are golden brown and quiche is no longer wobbly. Enjoy warm.
5 If desired, cut any remaining quiche into serves, and wrap in plastic wrap. Store in the freezer and bake/reheat for future consumption.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. Rosa’s traditional Pizza Piena and Ricotta Rice Cake were always a staple at Easter time.

This e-cookbook celebrates the traditional and modern recipes of our Italian culture. We hope you can use these recipes to transform our cheese into your family memories at Easter time.

Made with love and tradition, from our home to yours.

Buona Pasqua! Happy Easter!