with zucchini, cherry tomatoes & goat cheese
This summer quiche is a delectable celebration of the season, bursting with a bounty of seasonal vegetables. But we didn’t stop there – we elevated its classic crust with a generous amount of rich pecorino cheese, taking this dish to the next level of flavor. Served warm, freshly baked paired with a fresh green salad, it makes a lovely lunch. And it’s just as delicious cold – perfect for the coming warmer days.
Serves 4
1 1/2 cup all-purpose flour
1 pinch of salt
1/3 cup pecorino cheese, grated
6 tbsp unsalted butter, chilled
1 large egg
3 tbsp water, chilled
1/2 cup pecorino cheese, grated
1/4 cup milk
1/4 cup heavy cream
3 eggs
5 basil leaves
Salt and pepper
2 zucchinis (you can use yellow squash too)
1 onion
8 cherry tomatoes
Goat cheese
Basil
Thyme
Salt and pepper
Olive oil
1. In a large bowl, mix together salt, pecorino cheese and flour.
2. Using a grater, grate cold butter on the top of the flour mix. Working quickly, using your fingers, break the butter into flour until the mixture looks like wet sand.
3. Add the egg.
4. Add the chilled water, a tablespoon at a time. Work the dough.
5. Flour your working surface and dump the dough into it.
6. Knead a few minutes until the dough is completely smooth and slightly tacky to the touch. Form a ball, wrap it in plastic film and let it chill for an hour in the fridge, or at best overnight.
7. Remove the dough from the fridge, leave it at room temperature for 10 minutes then make a round flat shape.
8. Place the dough in a pie dish. At this stage, you can decorate the round of your pie with decorative leaves using the leftover pie dough scraps. Use water and a fork to attach each leaves all around the edge of the pie.
9. Prick the dough every few inches with a fork to allow steam and hot air to escape and place the pie once again in the fridge for 15 minutes.
10. Preheat oven to 400F (200C)
11. Blind bake the pie for 12 minutes by placing baking paper over the pastry and weighting it down with pastry weights (dried beans, rice…), then remove the baking paper and weights and bake for another 5 minutes. Set aside to cool.
12. While the pastry is cooking, thinly slice the onion and zucchinis.
13. Heat olive oil in a large pan over medium heat. Add the sliced onion and zucchinis and cook for about 20 minutes stirring occasionally. Set aside to cool.
14. In a mixing bowl, lightly whisk the eggs with milk, heavy cream, pecorino cheese and sliced basil leaves. Season with salt and pepper to taste.
15. Set the oven to 350F (180C)
16. Once the dough and zucchini are cooled down, spread evenly over the bottom of the crust the cooked zucchini and onion.
17. Add cherry tomatoes pricked over and parts of goat cheese.
18. Pour the cheese filling over vegetables , just enough so the vegetables are not completely covered .
19. Bake until the cheese filling is set and slightly golden, about 35 to 40 minutes.
20. Let the quiche cool for at least 15 minutes before serving.
Cheers Xx
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