Zucchini, Basil, and Fontina Quichelets

Name: Zucchini, Basil, and Fontina Quichelets
Yield: Serves 4
Ingredients: ½ cup (4 fl oz/125 ml) heavy cream or half-and-half; Salt and freshly ground pepper; ¼ tsp salt; 1 Tbsp finely chopped fresh basil; 3 large eggs; 7 Tbsp (3½ oz/105 g) very cold unsalted butter, cut into cubes; ½ cup (2 oz/60 g) shredded fontina cheese; 1¼ cups (6½ oz/200 g) all-purpose flour; 2 small zucchini, about 7 oz (220 g), trimmed; 5 Tbsp (3 fl oz/80 ml) ice water, or as needed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

For the Pastry Dough

1¼ cups (6½ oz/200 g) all-purpose flour
¼

Pie
Vegetarian
Breakfast

Method

To make the dough, in a food processor, stir together the flour and salt. Scatter the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but is still in visible pieces. Evenly sprinkle the ice water over the flour, then process just until the mixture starts to come together, adding more ice water, 1