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Zucchini quiche
Zucchini quiche
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Prep Time:
55 minutes
Cook Time:
75 minutes
Total Time:
130 minutes
Elevate zucchini quiche with flavorful Asiago cheese from Italy.
Ingredients:
  • 185g plain flour
  • 10.00 gm caster sugar
  • 0.60 gm sea salt flakes
  • 110g cold unsalted butter, cut into 1cm cubes
  • 60ml water
  • Spring onion curls, to serve
  • 9.20 gm olive oil
  • 2 small zucchini, cut crossways into 1cm-thick slices
  • 4 Free Range Eggs
  • 80ml milk
  • 80ml thickened cream
  • 50g cheese
  • 1 spring onion, thinly sliced
Instructions:
  • Combine flour, sugar, and salt in a food processor. Add butter and pulse until butter is the size of peas. Slowly drizzle ice water through the feed tube until moist clumps form.
  • Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes, or freeze for up to 1 week.
  • Preheat your oven to 180C (160C fan-forced) and adjust the rack to the lower third position. Roll out the pastry on a floured surface into a 30cm-diameter disc, then gently transfer it to a 23cm tart pan or quiche dish, allowing the excess pastry to overhang the edge. Press the pastry into the pan and place it on a large baking tray. Brush off any excess flour for a tidy finish.
  • Prepare the pastry by lining it with baking paper and filling it with pastry weights or uncooked rice. Bake for 25 minutes or until the top edge is pale golden. Remove the weights or rice along with the paper and bake for an additional 15 minutes, or until the pastry is golden brown all over. Transfer to a cooling rack and allow it to cool completely before lowering the oven temperature to 160C (140C fan-forced).
  • In a large frying pan over medium-high heat, add oil and zucchini. Cook each side for 2-3 minutes until tender and caramelized. Season with salt and pepper, then transfer zucchini to a paper towel-lined plate to drain excess oil. In a large bowl, whisk together eggs, milk, cream, cheese, 2 tsp salt, and ½ tsp pepper until well combined.
  • Pour the mixture into the pastry shell. Evenly lay out the zucchini on top of the egg mixture. Finish by sprinkling the sliced spring onion over the zucchini.
  • Bake the quiche for 30-35 minutes or until the center of the filling is just set. Allow the quiche to cool in the pan on a rack for 30 minutes to set and cool slightly. Optionally, trim the pastry edges to be even with the dish, then garnish with spring onion curls and serve the quiche warm.

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