I cook more than I blog, so some of my food obsessions may not have become apparent yet; edamame, poblano peppers and zucchini flowers are just some of the food and ingredients I am, let’s say, fanatical about.
And you all know I love pasta. And cheese. And quiche.
And I’ve already posted a recipe combining zucchini flowers and pasta.
So here’s a zucchini flower quiche recipe!
It was not my intention to post another zucchini flower recipe quite so soon, but I was shopping for a pomelo noodle salad when right next to the pomelos were zucchini flowers and heirloom dutch carrots.
I bought all three, took them home, and then spent a very pleasant hour (or two, or more) browsing a variety of recipes, ideas and photos until I stumbled across this one.
I give you my prettiest quiche to date.
Zucchini Flower Quiche
- 250g plain flour
- 125g unsalted butter (chilled and diced)
- Pinch of salt
- 1 egg
- 3 to 5 tablespoons cold water
- 2 tablespoons olive oil
- 3 (260g) leeks (white parts only, thinly sliced)
- 1 garlic clove (finely chopped)
- 1 tablespoon lemon rind (finely grated)
- 60 ml dry white wine
- 6 eggs (lightly beaten)
- 125 ml milk
- 120g Gruyère (coarsely grated)
- 120g parmesan (grated)
- 6 to 10zucchini flowers (stamens removed)
- 1 tablespoon fresh thyme leaves
- For the pastry, place the flour, butter and salt in a food processor and process until mixture resembles breadcrumbs. Add the egg and then gradually add the water until the mixture forms a ball.
- Remove the dough and knead on a lightly floured surface for 30 seconds. Shape the dough into a disc, wrap it in cling film and refrigerate for 30 minutes.
- To make the pie, roll out the pastry in a large circle to 5mm thickness. Roll the pastry over the rolling pin and unroll it over a 28cm loose-bottomed quiche or tart tin. Lift the pastry into the tin and tuck it against the sides tightly. Cut off the excess pastry by rolling the pin over the top edge of the tin. Gently press the base of the pastry tart again.
- Prick the base with a fork, cover loosely with cling film and refrigerate again for 30 minutes.
- Remove the quiche base from the refrigerator and line with baking paper. Fill with baking weights, dried beans or raw rice and blind bake for 10 minutes in a preheated oven at 170°C.
- Remove the quiche base from the oven and remove the baking paper and weights. Return quiche tin to the oven and bake for a further 15 minutes or until the base is golden an no longer doughy.
- For the filling, heat the olive oil in a large frying pan, add the leek, garlic and lemon rind, and cook over medium heat for 3-5 minutes or until the leek is soft. Add the wine and simmer for 3-4 minutes or until it’s absorbed, season to taste with sea salt and freshly ground black pepper, then cool.
- Lightly beat eggs and milk in a bowl. Add the leek mixture, Gruyère and parmesan and season to taste.
- Pour the mixture in the quiche case. Top with the zucchini flowers, pressing them into the leek mixture gently, and then scatter with thyme.
- Cook the quiche at 190°C for 25 to 30 minutes or until top is golden and firm. Serve warm or cold with a crisp green salad.
Recipe by Andy Harris via the Gourmet Traveller website.