Zucchini-Tomato Fresh Herb Quiche
Zucchini-Tomato Fresh Herb Quiche
from Marge Radtke, Pastry Chef, at
the Vintage Restaurant at Stone Hill Winery
Missouri Ingredients: Flour, butter, eggs, cream, Swiss cheese, zucchini, tomato, oregano, thyme, basil, marjoram and onion.
Filling:
5 whole eggs
1-3/4 cups heavy cream
2 cups grated Swiss cheese
2 Tbsp. grated Parmesan cheese
1/2 medium zucchini, small diced
1/2 medium tomato, seeded, small diced
2 Tbsp. onion, finely diced
2 Tbsp. olive oil
8 fresh basil leaves, finely chopped
2 Tbsp. fresh thyme leaves, finely chopped
1 Tbsp. fresh oregano, finely chopped
1 Tbsp. fresh marjoram, finely chopped
1/2 tsp. white pepper
Pinch of salt
Nutmeg, whole for grating (or 1/8 t. ground)
Pastry:
3 cups flour
1/2 cup butter, chilled, cut into 1/4” cubes
1/4 cup vegetable shortening
7 Tbsp. ice water
1/2 tsp. salt
Preheat oven to 350ºF. Using pastry blender, mix butter, vegetable shortening, flour and 1/2 teaspoon salt until like a coarse meal. Sprinkle ice water over flour mixture. Continue blending with a fork until dough forms a ball. Roll out pastry dough and transfer to a 9” quiche pan. Perforate dough with fork. Line crust with aluminum foil, and fill with dried beans, or other pie weights (just to cover the bottom). Bake for 15 minutes.
In a medium pan, sauté tomato, zucchini, diced onion, oregano, marjoram and thyme in olive oil, until translucent. Allow to cool.
In a medium bowl, whisk together until fluffy the eggs, heavy cream, pinch of salt, white pepper and 3 gratings of fresh nutmeg (or 1/8 tsp. ground). In a separate small bowl, combine cheeses and basil and mix together with hands.
After vegetable/herb mixture is cooled, add to cheese/basil mixture and toss until well blended.
Gently place 2/3 of cheese/basil mixture in baked pastry shell. Pour 3/4 of egg/cream mixture into pastry shell. Add remaining cheese/basil mixture, and then remaining egg/cream mixture. Place on jelly roll pan or cookie sheet and bake for 50 minutes, until knife inserted in center comes out clean. Allow to cool on wire rack for 15 minutes before serving.
Serves 8.
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