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Naked zucchini blossom and potato quiche

Course Main
Cuisine Italian


  • 3 medium potatoes
  • 12 zucchini blossoms
  • extra virgin olive oil
  • 2 mozzarella, 125 g each
  • 100 g of fresh goat cheese
  • 3 eggs
  • salt
  • pepper
  • chives, chopped
  • basil
  • bread crumbs


  • Preheat oven to 200°C.
  • Peel the potatoes and slice them thinly, then place them slightly overlapping at the bottom of a round cast iron pan suitable for the oven, previously greased with olive oil.
  • Cover the potatoes with half of the mozzarella, thinly sliced​​. Season with olive oil, salt, pepper, chopped chives and a few basil leaves.
  • Arrange the open zucchini blossoms in a radial pattern over the mozzarella.
  • Repeat again with potatoes and mozzarella layers and season each layer with olive oil, salt, pepper and herbs. Finish with the open zucchini blossoms radially arranged.
  • In a bowl whisk the eggs with salt, pepper and the crumbled fresh goat cheese, then pour over the vegetables, making sure that the egg is distributed evenly throughout the pan.
  • Sprinkle the zucchini blossoms with the breadcrumbs, the salt, a few flakes of goat cheese and drizzle with extra virgin olive oil.
  • Bake in the preheated oven covered with a lid (if the pan doesn't have a lid, cover it with a sheet of aluminium foil) for 20 to 25 minutes. After this time, remove the lid and grill the quiche for about 5 minutes, then remove it from the oven.
  • Let it sit for ten minutes before serving.
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