Cette recette est une improvisation totale avec ce que j’avais dans le frigo et pas vraiment d’idées de repas. Envie d’une quiche avec des courgettes mais avec une viande pour que ma fille accepte d’en manger. Alors des gésiers de volaille confits dans le frigo et une touche espagnole grâce au paprika fumé, dont je vous ai déjà parlé dans d’autres recettes 😀
La couleur rouge foncée que vous pouvez voir sur la photo suivante est donnée par le Pimentón.

RECIPE IN ENGLISH:

Zucchini and Chicken Gizzards Quiche

Most of the time, I don’t know what to cook for dinner, and the two options I have are either a quiche or some egg fried rice. This time I decided to go for the first option, and checking the fridge I found a zucchini and some chicken gizzards. So why not combining the two in a quiche. To give it a more exotic taste, I used some Pimentón 😉

Ingredients for the pie crust:
– 8,81 oz / 250 g all purpose flour
– 3,17 oz / 90 g softened unsalted butter
– 1 pinch of salt
– 0,33 fl oz / 1 cl warm water

Instructions:
In the bowl of your food processor, combine the flour, salt, and softened butter. Pulse until the bits of butter are a tad smaller than peas.
Pulse in the water, adding a little at a time. Use just enough water to bind the dough.
Gather up the crumbs and form a ball, then roll out the dough and drape it over your tart pan. And allow it to rest in the fridge. I find it easier this way 😉

Ingredients for the filling:
– 1 homemade or store-bought single-crust shortbread pie dough
– 10.5 oz / 300 g confit chicken gizzards
– 1/2 zucchini, diced
– 3 organic eggs, beaten
– 8.5 fl oz / 25 cl whipping cream
– 3.5 oz / 100 g grated cheese
– 1 Tsp Pimentón, smoked paprika
– 1 scallion, finely chopped
– Salt & Pepper
– 2 Tbs semolina
– 1 Tbs Extra Virgin Olive oil

Instructions:
Preheat oven 180°C, 350°F
In a skillet heat olive oil over medium heat. Add chicken gizzards and stir. Cook for 5 to 10 minutes, then add Pimentón and chopped scallion. Chop the gizzards and leave them aside.

Using a stand mixer, beat together the eggs, cream and cheese. Add chicken gizzards and diced zucchini, some freshly ground pepper, a pinch of salt and stir carefully.

Place dough in a pie plate, fold overhang under, and crimp edge. Prick the pie crust with a fork, sprinkle some semolina along the bottom of the crust in a thin layer. Pour the filling over the top of the pie crust.
Bake for about 35 minutes until nicely browned on top.