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.
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
salt/pepper
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!).
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
 |
| Pre-Bake |
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
salt/pepper
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!).
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