Zucchini Quiche
I love quiches: They can be eaten as an appetizer, as the main course, as a snack or, if one was adventurous enough to dare replace the salt and pepper with sugar, as a dessert!
Ingredients
For the Crust
- 1 1/2 cups Plain flour
- Pinch of salt
- 1 Stick diced unsalted butter
- 1 tbsp Cold water
- 1 tbsp Regular oil
- 1 Egg yolk
For the Filling
- 2 Medium size zucchinis
- 1 Medium size onion (any color)
- 2 Garlic cloves grated
- 3/4 cup Grated parmesan cheese
- 3/4 cup Grated Jarlsberg cheese
- 3/4 cup Heavy cream
- 3/4 cup Whole milk
- 5 Eggs
Instructions
For the Crust
- Put all ingredients in a food processor fitted with the metal blade and run, using the pulse button until the dough comes together.
- Take it out, roll it on a floured surface until it forms a ball.
- Flatten the ball with a rolling pin until it can fit a 9” buttered pie plate.
- Pinch up the edges with your fingers and place in the freezer for at least half an hour.
For the Filling
- Heat the oven at 350 degrees F.
- Peel and slice the onion as thinly as you can and sauté it in a frying pan on medium heat until light golden brown. Let it cool on the side.
- Wash, grate the zucchinis, then squeeze them by hand, add the garlic and salt and pepper to taste.
- While the zucchinis rest, grate the parmesan and the Jarlsberg, mix the eggs with the cream and milk, add salt and pepper to taste.
- Squeeze the zucchinis a second time by hand, add the cooked onions and the cheese mixture. Adjust seasoning.
- Take the pastry shell out of the freezer, line it with aluminum foil and one cup of dry beans or rice and let it bake for 15 minutes. Take it out, remove the aluminum foil and the beans and let it bake five more minutes (this will dry the bottom part of the shell).
- Fill the cooked pastry shell with the zucchini, onion and cheese mixture, add the egg and milk/cream mixture and bake for about 35 to 40 minutes or until puffed around the edge and the center feels firm under the finger.
- Let it cool ten minutes before cutting and.
Notes
Note: In a perfect world, the baked crust should not be cracked but it might happen, so if it does, take a little bit of the dough left over, dip it in the egg/milk/cream mixture to make it easier to handle and very gently, press over the crack to cover it.