spring quiche

This is a simple quiche for times when you want something wholesome but tasty. It’s basically a big omelette incased in a buttery, flaky crust, and packed with deliciously fresh, crunchy and flavorful green things: grated zucchini, scallions, lots of parsley, topped with a little cheese. You can use any other fresh herbs you might have. This makes a great breakfast or lunch, and any leftovers are sublime as an anytime snack. I like to let the excess dough dangle from the sides of the pie tin which prevents it from shrinking too much or cave in. They make delicious crumbly snacks that you can sprinkle on top of the finished quiche, or eat before anyone else gets a chance to as a little chef’s treat.

INGREDIENTS

Crust

114g butter (1/2 cup or 1stick)

1 generous pinch of salt (omit if using salted butter)

145g flour (1 cup)

2 Tablespoons water

Filling

2 (or 3 small) Zucchini (courgettes)

1 small bunch of scallions (about 8)

1 good handful of Parsley (or you can use dill, cilantro, mint, or herb of your choice)

6 eggs

Salt and pepper, red pepper flakes

Grated pecorino (or cheese of your choice)

DIRECTIONS:

Preheat the oven at 350F (180C)

make the crust

Break apart the butter into the flour and salt in a large bowl using your fingers. Keep rubbing the butter until you have a coarse, crumbly rubble. Add the two tablespoons of water and gently mix with your fingers to distribute the water evenly, then lightly knead the dough to bring it together. If it still feels a little dry, you can add a few drops of water. 

You can let the dough chill in the fridge but it’s not necessary.

Sprinkle generously with flour on both sides, and roll into a large disk that is slightly larger than the size of your pie tin, on a piece of parchment paper. Invert it on your tin. (I recommend using one that has a removable bottom, but any will work fine. If you don’t have one, just make sure to place the paper directly on the mold for easy removal once cooked)

Let the excess dough dangle around the mold, and place your crust on a baking sheet. Poke it all over with a fork.

Bake the tart shell for 10 minutes, push down with the back of a spoon if it has inflated too much, then continue baking for 5 to 10 minutes until it just starts to get pale golden and smells delicious.

In the meantime, tackle the filling.

Grate the zucchini with the large holes of a box grater, and sprinkle generously with salt, toss and let sit for a few minutes. Chop the scallion and herbs finely. Drain the zucchini and squeeze out as much of the juice as you can, and put it back in the bowl. Add the herbs, eggs and seasonings. Whisk well with a fork. 

When your crust is ready, pour your preparation and spread it evenly. Sprinkle with cheese.

Bake for 20 to 25 minutes or until it stops to wobble and looks set. It’s ok to check it often to catch it at the right moment. But don’t worry if you overbake it slightly. The veg should keep it juicy.