Zucchini and Cheese Quiche

Instructions

1. Step 1

   Combine the flour and salt in a mixing bowl. Rub in the cold butter until the mixture resembles coarse crumbs, then add the cold water and bring the dough together without kneading.

   Ingredients used: 190.0 gr All-Purpose Flour, 115.0 gr Butter, 3.0 gr Salt, 45.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Flatten the dough into a disc, cover it, and refrigerate until firm.

   Timer: 30 min (fixed)

3. Step 3

   Preheat the oven to 190°C. Roll the dough into a circle and fit it into the tart pan, trimming the edge.

   Cookware: oven, rolling pin, tart pan

4. Step 4

   Refrigerate the pastry-lined pan until the dough is firm.

   Timer: 15 min (fixed)

   Cookware: tart pan

5. Step 5

   Line the pastry with baking parchment, fill it with pie weights, and blind-bake at 190°C.

   Timer: 15 min (fixed)

   Cookware: baking parchment, oven, pie weights, tart pan

6. Step 6

   Carefully remove the parchment and weights. Bake the uncovered crust until its surface looks dry and lightly golden, then set it on a wire rack.

   Timer: 7 min (fixed)

   Cookware: baking parchment, oven, pie weights, tart pan, wire rack

7. Step 7

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 100.0 gr Onion

   Cookware: large skillet, wooden spoon

8. Step 8

   Add the zucchini and salt. Cook over medium heat until the zucchini is tender and the released moisture has evaporated, then remove the skillet from the heat.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Salt, 450.0 gr Zucchini

   Cookware: large skillet, wooden spoon

9. Step 9

   Reduce the oven temperature to 180°C. Whisk the eggs, cream, milk, salt, black pepper, and nutmeg in a mixing bowl until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 4.0 piece Egg, 0.5 gr Ground Nutmeg, 240.0 ml Heavy Cream, 2.0 gr Salt, 120.0 ml Whole Milk

   Cookware: mixing bowl, oven, whisk

10. Step 10

    Spread the cooked vegetables in the crust and scatter the Gruyère evenly over them. Pour in the custard mixture.

    Ingredients used: 150.0 gr Gruyere Cheese

    Cookware: mixing bowl, tart pan

11. Step 11

    Bake at 180°C until the edges are set, the center has only a slight wobble, and the filling reaches at least 71°C internally.

    Timer: 35 min (fixed)

    Cookware: oven, tart pan

12. Step 12

    Cool the quiche on a wire rack before slicing and serving.

    Timer: 10 min (fixed)

    Cookware: tart pan, wire rack