Creme Fraiche Quiche With Zucchini And Filo Pastry Rolls – a delicious recipe with creme fraiche, cream, eggs, cheddar, basil, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 180C (350F)
2
Combine the creme fraiche, cream, cheese, egg and chives in a bowl and season with salt and pepper. Pour into a 5cm deep, large rectangular casserole dish
3
Layer the filo pastry into groups of five, brushing each sheet with the melted butter as you stack them. Once you have four separate piles of pastry, cut them into 2cm (1 inch) strips width ways
4
Place strips of the zucchini on the filo pastry and roll into tight bundled cocoons, placing each in the cream and egg mix as you go until the dish is filled. They should sit up on their own due to the thickness of the mix.
5
Bake in the oven for 1 hour, or until the cream and egg mixture has set and the tops of the pastry are golden brown.
6
Serve warm or at room temperature.
655
kcal
Calories
62
g
Fat
6
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 grams creme fraiche, 2/3 cup thickened (whipping) cream, 4 eggs, 70 grams sharp cheddar, and more.
Yes, Creme Fraiche Quiche With Zucchini And Filo Pastry Rolls falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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