The soft and layered fillings of different textures, the savoury and salty cheesiness caramelised on top and the flaky, crumbly crust, sometimes wholewheat, sometimes cheese and sometimes plain all add up to a dish that I just can't seem to stop eating. One slice is never enough, cold or warm are both fantastic and to top it all, it's excellent portable food, perfect for any occasion. It's quiche, of course, something I love, you may have noticed if you read this blog regularly. After years of trial and error, I've discovered a few things to make a quiche better. The pastry is important and lately I've found that adding Parmesan cheese to the crust mix is a very good idea. Not only does it create that cheesy, salty flavour, but it makes the crust crumbly and flaky, all at the same time.
I have one great little book on tarts with lots of recipes that make your mouth water. However, there are always a few recipes that I skip over without a second glance, not even considering because I don't like the photo or am not intrigued by the ingredients. I have started to give myself a challenge, to go back to the recipes that don't interest me and give them a closer look. This was one such tart that I had previously ignored. Something magical happens to zucchini when you grate it rather than cook large slices or chunks. I assume it's something to do with the texture for me. Similar to eggplant, which I don't really like in large pieces either, it seems to mellow and become more about the taste.
The inspiration for this recipe : the previously ignored quiche.
This quiche uses the grated zucchini, but also has thinly sliced potato, a more unusual ingredient, but one that adds substance and density to the quiche in a really satisfying way, a little like a Spanish tortilla. Another winning way with quiche is to use different cheeses and see what happens. I always have a fancy cheese available that I've bought because it looked so interesting and it usually is. In this case it was Leerdammer, that nutty and fresh tasting Dutch cheese. You can just use Cheddar, however, or Gruyere or something similar guaranteed to taste great.
Recipe : Zucchini and potato quiche
1/2 wholewheat, 1/2 plain and Parmesan crust:1/2 cup wholewheat flour
1/2 cup all purpose flour
1/4 cup finely grated Parmesan cheese
1 tsp salt
1/2 cup butter, cut into small dice
2 tbsp water
Filling: 3 medium potatoes, very thinly sliced
1 onion, peeled and thinly sliced
2 medium zucchinis, grated and squeezed of as much liquid as possible
2 tbsp finely chopped fresh herbs, I used basil, thyme and savoury
2 eggs
1/4 cup whipping cream
1/2 cup grated cheese, I used Leerdamer
salt and pepper
To make the crust:
Place both flours, Parmesan cheese and salt in a large bowl, mix well and then add the butter. Rub the butter into the flours and Parmesan with your fingertips until it resembles breadcrumbs.
Add the water and squeeze the mixture together until it forms a lump and leaves the bowl clean. Wrap in cling wrap and refrigerate for 30 minutes.
Preheat the oven to 450oF and butter and paper a quiche or pie tin with wax paper or parchment paper.
While the pastry is chilling, prepare your filling.
Whisk together the eggs, cream and salt and pepper.
After 30 minutes, remove the pastry from the fridge and roll it out on a floured surface to a circle about 1.5 inches larger than your pie dish. Lay it into the dish and press it into the sides. Lay some foil inside and pour some rice or dried beans into the dish. Bake blind in the preheated oven for 15 minutes. Remove and take out the foil with the beans or rice.
Lower the oven temperature to 350oF. Start to assemble your quiche. First, lay 1/2 the potatoes onto the pastry, followed by all of the onion slices and then all of the grated zucchini. Finish the layers with the 2nd half of the potatoes and then pour the eggs and cream mixture evenly over everything. Sprinkle the cheese over, followed by the herbs and then bake in the oven for about 45 - 50 minutes, (you want the potatoes to become soft, which takes a while). Remove from the oven and pierce with a skewer to ensure everything is soft and there is no liquid left inside. Let cool and then serve.
To make the crust:
Place both flours, Parmesan cheese and salt in a large bowl, mix well and then add the butter. Rub the butter into the flours and Parmesan with your fingertips until it resembles breadcrumbs.
Add the water and squeeze the mixture together until it forms a lump and leaves the bowl clean. Wrap in cling wrap and refrigerate for 30 minutes.
Preheat the oven to 450oF and butter and paper a quiche or pie tin with wax paper or parchment paper.
While the pastry is chilling, prepare your filling.
Whisk together the eggs, cream and salt and pepper.
After 30 minutes, remove the pastry from the fridge and roll it out on a floured surface to a circle about 1.5 inches larger than your pie dish. Lay it into the dish and press it into the sides. Lay some foil inside and pour some rice or dried beans into the dish. Bake blind in the preheated oven for 15 minutes. Remove and take out the foil with the beans or rice.
Lower the oven temperature to 350oF. Start to assemble your quiche. First, lay 1/2 the potatoes onto the pastry, followed by all of the onion slices and then all of the grated zucchini. Finish the layers with the 2nd half of the potatoes and then pour the eggs and cream mixture evenly over everything. Sprinkle the cheese over, followed by the herbs and then bake in the oven for about 45 - 50 minutes, (you want the potatoes to become soft, which takes a while). Remove from the oven and pierce with a skewer to ensure everything is soft and there is no liquid left inside. Let cool and then serve.
Other quiches you may like:
Quiche with hazelnut & Parmesan
Bacon and cider quiche
Salt cod and tomato quiche
Squash and leek quiche
Heirloom tomato tart
Sausage and apple pie
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