Zucchini Quiche
- 12 Tomatoes
- Aug 6, 2015
- 2 min read
Yields 6-8 servings
Ingredients
Crust: (or use store-bought)
• 1 1/2 cups all-purpose flour
• 4 tablespoons butter, cold cubed
• 4 tablespoons vegetable shortening, cold
• 3 tablespoons ice water
• kosher salt and freshly ground pepper, to taste
• beans, for weighing
Filling:
• 5 eggs, lightly beaten
• 1 1/2 cups milk (or 1 cup milk, 1/2 cup heavy cream)
• 1 cup sharp cheddar cheese, grated
• 1 white onion, chopped
• 2-3 small zucchinis, rinsed and chopped
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon nutmeg
• kosher salt and freshly ground pepper, to taste
• mixed herbs, garnish, optional
Directions
1. Preheat oven to 450º F and spray pie pan with non-stick spray.
2. In a food processor fitted with a steel blade, pulse flour with (very cold) cubed butter, shortening and salt until mixture is pebble-like in texture.
3. While pulsing, slowly drizzle in ice cold water until dough ball begins to form. Turn out onto counter and roll into a ball.
4. Wrap in plastic wrap and refrigerate for 30 minutes.
5. Remove from fridge and roll out onto a lightly floured surface. Fold dough in half and carefully transfer to 10-inch pie pan.
6. Spread dough out gently in pan and trim off excess overhang.
[Dough should be rolled out 1-2-inches larger than intended pie pan.]
7. Cover crust with sheet of parchment paper or aluminium foil and weigh down with beans.
8. Place in oven and bake for 10 minutes. Remove beans and bake, uncovered for another 5. Remove from oven and reduce oven temperature to 350º F.
9. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Cook zucchini until softened, 8-9 minutes.
10. Add onion (and if necessary, more olive oil), and cook until translucent and fragrant, stirring occasionally. 5-7 minutes.
11. Drain off excess oil and season with salt and pepper. Set aside.
12. In a medium bowl, mix milk (and heavy cream) with beaten eggs, and add nutmeg and a pinch of salt and pepper.
13. Spread veggies out evenly in the crust and slowly pour in egg mixture. Cover the top with mixed cheeses and herbs, if using.
14. Place in oven and bake for 35-40 minutes, or until crust is golden brown and cheese is bubbly.
15. Let cool 10 minutes and serve warm.
Commentaires