Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

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  • 200 g/7 oz plain flour
  • 130 g/ oz butter
  • 6 tablespoons iced water
  • pinch of salt


    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 25 cm/10 in loose-bottomed quiche tin, and bake blind on the middle shelf for about 15 minutes.

    Then scatter the zucchini over the pastry and cover with the egg and cream mixture. Cook the quiche for another 30 minutes. Serve tepid.