Zucchini Quiche

Name: Zucchini Quiche
Yield: Serves 8
Ingredients: 200 g/7 oz plain flour; 6 tablespoons extra-virgin olive oil; salt and pepper to taste; butter; 5 whole eggs; 90 g/3 oz grated Parmesan cheese; pinch of salt; 500 g/1 lb 2 oz zucchini, thinly sliced; 20 g/¾ oz grated Emmental; pinch of roasted Szechuan pepper; pinch of chilli pepper; 1 clove garlic, finely chopped; 130 g/4½ oz butter; 500 ml/16 fl oz single cream; 6 tablespoons iced water

Preparation info

Serves
8

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

Pastry

200 g/7 oz plain flour
130 g/4½

Starter
Vegetarian

Method

Make the pastry and leave in a refrigerator for 30 minutes.

Meanwhile, toss the zucchini in oil with a walnut of butter, add the garlic, salt and spices and toss until the zucchini are al dente. They must not be floppy. Drain onto kitchen paper. In a bowl, amalgamate the eggs and cheeses, season, then add the cream.

Heat the oven to 190°C/375°F/gas 5. Roll out the pastry, line a