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August 21, 2014
I adore a good summer quiche. A flaky crust, a creamy egg custard brightened by lemon zest and sweetened with herbaceous fennel seed and basil, and paper thin ribbons of light-as-air zucchini.
Although quiche may seem old school and time intensive, let me say this: It’s kind of the perfect savory food, all in one flaky, buttery pie shell. Perfect with a light salad (I tossed green lettuces with avocado, cucumber, olive oil, lemon juice and smoked salt) and a fruity dessert.
Ingredients
filling
- 6 eggs
- 1 cup whole milk
- ½ tsp. salt
- fresh ground pepper to taste
- 1 medium zucchini sliced with a vegetable peeler or mandolin
- 1 shallot thinly sliced
- 7 leaves basil torn or thinly sliced
- ¼ tsp. crushed fennel seeds
- 1 tsp. lemon zest
- ½ Tbsp. butter
- ½ Tbsp. olive oil
- ¼ cup grated parmesan
- ¼ cup crumbled chèvre
crust
- 1 1/4 cups flour plus more for rolling
- 1 Tbsp stick chilled butter (salted or unsalted I use salted), 8 .
- ½ tsp . salt
- ½ tsp . sugar
- ½ tsp . cracked pepper
- 4-5 Tbsp . ice water
Instructions
- First make the crust: Take out a 9-inch pie pan for later use. Whisk together flour, salt, pepper and sugar. Use a pastry cutter or a knife and fork to cut the butter into the dry mixture, until it’s in tiny pieces and tossed throughout the flour mixture. Add 1 tablespoon of ice water at a time, using hands to incorporate butter and flour into a ball of dough that is smooth and just sticks together.
- Cover with plastic wrap and place in the fridge while you prep the filling.
- And now the filling: Preheat oven to 375°. Melt ½ Tbsp. butter in a large sauté pan with the ½ Tbsp. olive oil, grind in a bit of fresh pepper, add a pinch of salt, and cook shallots, ½ the basil, and crushed fennel on medium heat for about 5 minutes, until shallots are beginning to brown. Add the zucchini and turn off the flame, turning just to coat the ribbons. Take off heat and let cool. Whisk together the eggs and the milk, add in the salt and pepper.
- The whole quiche: Remove the dough from the fridge and roll it out on a floured piece of wax paper using a rolling pin (or an old olive oil bottle, if you’re me and sans rolling pin—ridiculous, I know). Approximate the size you need it to be to cover the base and sides of the pie dish. When it’s large enough, flip the wax paper and dough onto the pie dish and peel away the paper. Push the dough down into the dish and arrange as necessary. Make a fancy scalloped edge if you can’t get that Iggy Azalea song out of your head.
- Sprinkle the zucchini and leeks in the bottom of the crust and add the lemon zest and grated parmesan. Pour in the egg mixture, and dollop small chunks of chevre throughout.
- Cook 50-60 minutes, rotating halfway through. It’s done when it’s golden brown and the center isn’t a wet, jiggly mess. Drizzle the top with balsamic vinegar or glaze and let cool at least 30 minutes. Enjoy!
