A surprise to find still courgettes flowers in October, these last few weeks of sunshine have made the miracle, I fear it will soon be dark and cold and wet though…
Quiche with Chard and courgette flowers as in my book My corner of Italy, with the addition of decorative courgette flowers filled with ricotta:
1 clove of garlic
Ready-made puff pastry 1 packet
Choice of cheeses
Fry the garlic in oil and when it starts to brown add the chard. Add some salt and close the lid. When all the vegetable water has come out take off the lid and finish off the cooking until it has gone.
Prepare a baking tray with a rim and lay in it the puff pastry, covering the sides.
Prepare the bechamelle sauce. Beat the eggs, add the bechamelle sauce, the vegetables and the cheese and pour into the baking tray. Sprinkle generously with parmesan (or other cheese) and bake for 40 minutes at 160°C.
This recipe works as well also without the pastry crust.