Skip to main content

Zucchini Quiche with Herbed Crust

Yes - still more zucchini. I thought I would make a quiche this time. I've used this crust with other recipes but never with a quiche. It came out very good but I forgot to put the pine nuts in. I had toasted them and was waiting for them to cool. I forgot to toss them in the food processor. It came out good but the pine nuts do add a nice flavor. It's a nice and quick crust - no fuss, no rolling - just a press in.

Zucchini Quiche with Herbed Crust

For the Crust (Adapted from Cooking Light)

1 1/4 c flour
2 T pine nuts, toasted
1/2 t salt
1/4 t baking powder
1/4 t pepper
about 6-8 basil leaves
1 t fresh oregano
1/4 c olive oil
3 T ice water

Grease a 9" glass pie plate and set aside. In food processor, combine, flour, pine nuts, salt, baking powder, pepper, basil, and oregano. Pulse a few times to combine ingredients. Mix oil and water together. With food processor running, pour the water and oil mixture through the chute. Process until dough is crumbly. Spread dough in pie plate. Press in an even layer on bottom and up the sides. Bake at 450 for about 10 minutes.
Post Bake

Meanwhile prepare the filling:

2 c grated zucchini
1 1/2 c milk
3 eggs
1 clove garlic, chopped
1 T torn basil leaves
1 t fresh oregano
3 oz gruyere cheese, grated

Whisk zucchini, milk, eggs, garlic, basil, oregano, salt and pepper in a bowl until combined. Stir in the grated cheese. Pour into prepared crust. Lower the oven temperature to 350 and bake for 1 hour or until set in center. Let sit for 5 minutes before serving.

I served this with salad and threw in the toasted pine nuts since I had them ;-) It was the perfect light dinner. If you don't like a strong garlic taste, you can saute the garlic for a few seconds since you already have the pan out to toast the pine nuts.  I have this little 1 egg cast iron frying pan (un-named as of yet) that I like to use to toast a small amount of nuts. It is also perfect for frying up small amounts of garlic or making a roux to thicken gravy. It's quite handy. (And yes we are going to eventually have to put on a kitchen extension to house all my equipment!).


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…