August 8, 2023
A Very Tall Quiche with Zucchini and Greens
“While I feel like most quiches rely heavily on the cheese of it all, here, it’s the vegetables that are doing most of the work.” – Alison Roman
Yield: Makes Deep 9-inch Quiche
- In large bowl, whisk together flours, sugar and salt. Add butter and toss to coat. Using hands, smash butter between your palms and fingertips, mixing it into flour and creating long, thin, flaky, floury, buttery bits. Once most of butter is incorporated and there are no large chunks remaining, dump flour mixture onto work surface.
- In measuring cup, combine vinegar and ice water and drizzle it over flour-butter mixture. Run fingers through mixture like running fingers through hair to evenly distribute water through flour, until dough starts coming together.
- Knead dough to gather up any dry bits from bottom and place on top to be incorporated. You will be tempted to add a tablespoon or two more water — resist if you can! Add only if you must.
- Once you’ve got a shaggy mass of dough (it will not be smooth and it certainly will not be shiny), knead it once or twice more and divide it in half. Pat each piece into flat disc about 1″ thick. Wrap each disc individually in plastic wrap and refrigerate at least 2 hours.
- Preheat oven to 375°F. On lightly floured work surface, roll out dough to 14″-diam. circle.
- Transfer dough to 9″ springform or regular cake pan (line with parchment if using regular cake pan), pressing into bottom and up sides about 2″. Using knife or scissors, trim any overhang.
- Place sheet of parchment paper inside dough and fill with pie weights or dried beans. Bake until sides are set and top is starting to brown, 20 to 25 minutes. Remove from oven and take out pie weights and parchment. Return crust to oven to continue to brown on bottom, about 10 minutes.
- Meanwhile, thinly slice a few coins of zucchini to use as a topper later (just a few pieces; this is purely to decorate). Coarsely grate remaining zucchini along with onion. Transfer both to large bowl, season well with salt, toss, and let sit for 10 to 20 minutes, letting water come out as zucchini softens.
- Once crust is baked, remove from oven and set aside while you prepare filling. Using hands (or cheesecloth or kitchen towel), squeeze all water from zucchini-onion mixture (there will be a lot!). Zucchini-onions should be rather dry by the time you’re done with them.
- In another large bowl, whisk feta, eggs and heavy cream together until well-blended (some pieces of feta are fine). Add zucchini-onion mixture and greens, and season well with salt and lots of pepper.
- Pour mixture into pre-baked quiche shell and scatter top with sliced zucchini coins and zucchini flowers, if using. Drizzle with olive oil and another crack of pepper and sprinkle of salt.
- Bake until custard is set and no longer jiggles, 40 to 45 minutes. It should look slightly puffed and browned around edges, but still pretty blond in centre.