Rosemary, Courgette & Onion Quiche
A wonderful savory meal in fall or winter, adapted from Judith Hann's cookbook Herbs. Hearty, yet light, satiating and refreshing, and oh so simple to make.
Ingredients
Pastry
- 1 cup (125 g) fine pastry flour (Bob's Red Mill), or all-purpose flour
- 3/4 cup (100 g) whole wheat flour
- 1/2 tsp flaky sea salt/fleur de sel
- 1/2 cup (110 g) unsalted butter, chilled
- 1 large egg
- 1 1/2 Tbsp water
Filling
- 2 Tbsp (30 g) unsalted butter
- 1 small sweet onion or yellow, finely julienned chopped into (half moon ribbons)
- 1 clove garlic, chopped
- 1 yellow courgette/zucchini, finely sliced into circles save about 1/4 of the zucchini for additions to the fresh salad you will pair with your quiche.
- 1 green courgette/zucchini, finely sliced into circles save about 1/4 of the zucchini for additions to the fresh salad you will pair with your quiche.
- 2 large eggs
- 1/2 cup (120 ml) heavy cream
- 4 Tbsp finely grated Parmigiana Reggiano
- 2 Tbsp finely chopped fresh rosemary leaves (about 1-2 sprigs)
- 1-2 tsp fleur de sel
- freshly ground black pepper
- mixed salad greens (arugula and spinach are my go-to) for the pairing side salad
Instructions
Making the Pastry
- Make the pastry first so it can chill while you make the filling. Using a food processor, pulse together the flours, salt and butter. Then in a small bowl, mix together the egg and water. When combined, gradually add the liquid mixture to the dough while pulsing. Add just as much as you need to bring the dough together (you may need less than what the total amount of liquid + egg is, so watch it as you pour gradually).
- Remove the dough from the food processor, wrap in plastic wrap and refrigerate for at least 30 minutes. You can make the dough the day ahead.
When you are ready to assemble the tart
- Preheat the oven to 350 degrees Fahrenheit (180 C).
- Upon removing the dough from the refrigerator, roll out onto a floured surface into a circle or square to fit your tart pan (choose one with a removable bottom). Then place in your tart pan, gently nestling the dough into the corners, patching as necessary with extra dough. Finish the top of the tart dough by rolling your rolling pin over the top of the pan for a neat finish.
- On a 1/2 baking sheet, lined with parchment, place the tart pan with the dough. Place parchment into the tart, on top of the dough, then place beans or pie weights on top to help the dough hold its shape. Bake for 10 minutes (NOT until golden brown, as that will happen when you bake the pastry with the filling). Upon removing the tart pastry from the oven, remove the weights and parchment and let rest until you are ready to add the filling.
Making the Filling
- In a medium to large skillet, over medium heat, melt the butter, and then add the onion. Season well (about 1/2 -1 tsp) with salt. Cook down for about 10 minutes. Then add the chopped garlic, cook for 1-2 minutes more. Then add the courgettes and cook for about 5-8 minutes until all of the courgettes have been 'kissed' by the skillet.
- While the vegetables are cooking on the skillet, in a medium mixing bowl combine the eggs and cream with a whisk. Then add the cheese, followed by seasoning with salt and pepper.
- Assembling into the pastry crust: First add the vegetables to the pastry, making sure evenly distributed. Then pour the wet mixture over the vegetables. Finally sprinkle the finely chopped rosemary over the top of all of it.
- Bake for 30 minutes until nicely golden brown.
Serving
- Make a vinaigrette of your choice (my favorite is 3-1 olive oil and balsamic vinegar, 1 tsp of Dijon mustard and 2-3 turns of freshly ground pepper). Toss the greens and extra raw courgettes with the vinaigrette and pair with each slice of the quiche. Oh! And don't forget a glass of white wine. Enjoy!