Zucchini Quiche Recipe
Category: Savory Pies & Tarts
Serves: 6
Prep Time: 1 hour 30 minutes
Cook Time: 50 minutes
Ingredients for the Crust:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 200g |
| Unsalted butter | 100g |
| Water | 50g |
| Salt | A pinch |
Ingredients for the Filling:
| Ingredient | Amount |
|---|---|
| Zucchini | 500g |
| Taleggio cheese | 150g |
| Leek | 1 |
| Heavy cream | 200g |
| Grana Padano cheese | 100g |
| Eggs | 3 |
| Extra virgin olive oil | 30g |
| Nutmeg | To taste |
| Fresh parsley | To taste |
| Salt | To taste |
Instructions:
Step 1: Prepare the Shortcrust Pastry (Pasta Brisée)
Start by preparing the shortcrust pastry. For the best result, make sure all ingredients are cold. You can either work by hand or use a food processor. Place the flour and cold butter (cut into small cubes) into a large mixing bowl or the food processor. Quickly combine the butter and flour until you get small crumbs, resembling coarse sand. If you’re working by hand, use your fingers to rub the butter into the flour, creating the same crumbly texture. Once the mixture resembles small crumbs, add the cold water and a pinch of salt. Mix gently until the dough comes together.
Once the dough forms, transfer it to a clean surface or countertop and quickly knead it into a smooth ball. Wrap it in plastic wrap and refrigerate for at least 40 minutes. This resting time will help the dough firm up and prevent shrinking during baking.
Step 2: Prepare the Filling
While the dough chills, prepare the filling for your quiche. First, dice the Taleggio cheese into small cubes and set it aside. Next, clean and prepare the leek by trimming the root and removing the tough outer leaves. Slice the leek into thin rounds.
For the zucchini, trim off the ends and slice them into thin rounds as well. In a large skillet, heat the olive oil over medium heat. Add the leek slices and sauté them for a couple of minutes until they soften. Then, add the zucchini and sauté for about 10 minutes, stirring occasionally, until the zucchini becomes tender and slightly golden. Season with salt and freshly chopped parsley, then set the mixture aside to cool.
Step 3: Make the Quiche Cream
In a medium bowl, crack the eggs and beat them lightly with a whisk. Add the heavy cream, Grana Padano cheese, and a dash of freshly grated nutmeg. Continue whisking until the mixture is smooth and well combined.
Step 4: Assemble the Quiche
Once the dough has rested in the refrigerator, remove it and place it on a lightly floured surface. Roll the dough out to a thickness of about 3mm (roughly 1/8 inch) using a rolling pin. Carefully transfer the rolled dough to a 30cm (12-inch) round tart pan with a 3.5cm (1.5-inch) high edge. If the dough tears during the transfer, simply patch it up with extra dough.
Trim off any excess dough hanging over the edges of the tart pan, but leave a small overhang to allow for shrinkage during baking. Gently fold the overhanging dough inward to form a neat border along the edge of the pan.
Step 5: Add the Filling
Now, pour the zucchini and leek mixture into the prepared crust. Evenly distribute the diced Taleggio cheese over the vegetable mixture. Then, pour the egg and cream mixture over the filling, ensuring everything is evenly coated. Use a spatula to smooth the top and make sure the ingredients are evenly distributed.
Step 6: Bake the Quiche
Preheat your oven to 190°C (375°F), ensuring it is fully heated before placing the quiche inside. Place the quiche in the center of the oven and bake for about 50 minutes, or until the top is golden and the filling has set.
Step 7: Let it Cool and Serve
Once baked, remove the quiche from the oven and allow it to cool for a few minutes before slicing. This will help it set and make it easier to cut clean slices. The quiche can be served warm, at room temperature, or even chilled.
Enjoy your Zucchini Quiche as a light lunch, dinner, or as part of a brunch spread. The creamy filling, savory Taleggio cheese, and tender zucchini create a flavor-packed dish that is sure to be a hit at any meal!
Tips for Success:
- Make ahead: The shortcrust pastry can be made ahead of time and stored in the fridge for up to 24 hours. You can also freeze it for longer storage.
- Variations: Try swapping the Taleggio for other cheeses such as Gruyère or Fontina for a different flavor profile.
- Serving Suggestions: Pair this quiche with a fresh salad or roasted vegetables for a complete meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 12g |
| Fat | 28g |
| Carbohydrates | 25g |
| Fiber | 2g |
| Sugars | 5g |
| Sodium | 450mg |
| Cholesterol | 100mg |
This Zucchini Quiche is the perfect addition to any savory pie collection, blending the freshness of vegetables with the richness of cheese and eggs, making it a versatile dish for various occasions!
