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Zucchini and Tomato Quiche
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Crust Ingredients: 1 cup plus 2 Tbs. of all-purpose flour
1 stick of chilled butter
3 Tbs. of cold water
Preparation: Put flour in a mixing bowl. Cut the butter into pieces and add to the flour. Blend the two with a fork or pastry blender. Add the cold water and use your hand to work it into the dough. Refrigerate for at least 30 minutes to an hour. Allow the dough to rest at room temperature for a few minutes. Place it between two pieces of parchment or waxed paper that has been lightly dusted with flour. Flatten the dough with a rolling pin, working from the center out. Remove one side of the paper and roll the dough onto the rolling pin before peeling off onto the baking dish. Then contour the dough on the sides and bottom to fit the dish. Filling Ingredients: Small amount of olive oil
1 clove of garlic, chopped
1/2 sweet onion, chopped
2 medium-sized zucchini, blanched, drained, and sliced
2 plum tomatoes, sliced
2 eggs, slightly beaten
1 cup milk
3/4 cup heavy cream
Salt and pepper to taste
1 sprig of chervil
2 basil leaves
1 sprig cilantro Preparation: Saute the garlic, onion and zucchini in a small amount of olive oil for about 5 minutes. Arrange the sauteed mixture on top of the pastry dough, and cover with a layer of tomato slices. Slightly beat 2 eggs and combine with milk and cream. Add the salt, pepper, and herbs to taste. Pour over the vegetable mixture. Bake at 400 degrees for 25 to 30 minutes. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
French Provincial Cooking
Model: 0141181532
Author: Elizabeth David
Penguin Putnam, Inc.
New York, NY 10014
Phone: 212-366-6000
Passion for My Provence: Home Cooking from the South of France
Model: 0060931647
Author: Lydie Marshall
(1999)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
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