Zucchini Quiche



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


  • 500 g/1 lb 2 oz zucchini, thinly sliced
  • butter
  • 5 whole eggs
  • 500 ml/16 fl oz single cream
  • 20 g/¾ oz grated Emmental
  • 90 g/3 oz grated Parmesan cheese
  • 6 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • pinch of roasted Szechuan pepper
  • pinch of chilli pepper
  • 1 clove garlic, finely chopped


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.