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Gusto
Gusto

Zucchini Quiche

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  • Serves:

    6

Ingredients

Pastry dough

  • 3 cups (720 ml) all-purpose flour
  • pinch of salt
  • 1 cup (240 ml) of lard
  • 1 egg
  • 5 tbsp (75 ml) ice water

Tart

  • ¼ cup (60 ml) of butter
  • 1 onion, chopped
  • 2 cups (480 ml) zucchini, diced
  • 1 1/3 cups (320 ml) Parmesan, grated
  • 4 eggs, beaten
  • 1 cup (240 ml) heavy cream
  • 1 leek, chopped
  • salt and pepper, to taste
  • pinch of nutmeg

Directions

Pastry dough

  1. In a food processor, sift flour and salt.
  2. Add lard, and blend until it has the texture of breadcrumbs.
  3. Add the egg and cold water, and keep pulsing.
  4. Add flour and blend until the consistency is smooth and stiff.
  5. Take dough out of food processor and form it into a disc.
  6. Wrap the dough and place in refrigerator for 20-25 minutes.

Tart

  1. Preheat oven to 350F (180C).
  2. Melt butter in large pan over medium-high heat.
  3. Add onion and leek, cook for 3-4 minutes or until soft.
  4. Add zucchini, and cook for 5-6 minutes until they start to brown.
  5. In a mixing bowl, whisk together eggs and cream in a bowl.
  6. Add cream and egg mixture to pan, and remove from heat.
  7. Stir constantly so the eggs don’t cook. Season with salt and pepper.
  8. Meanwhile, roll dough out on a floured work table using a rolling pin.
  9. Once dough is flat and ¼ inch thick, place over a baking dish or skillet and cut off edges.
  10. Pour the filling into the pie crust.
  11. Place tart in the oven and cook for 20-25 minutes.
  12. Reduce heat to 300F (150C), and cook for another 10 minutes.
  13. Remove from heat, and let cool for 10 minutes.
  14. Slice into 6 portions and serve warm.
  15. This dish can also be served cold.
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