Dive into the savory world of our Basil-Infused Zucchini and Fontina Quiche, where the richness of heavy cream meets the freshness of garden zucchini and basil. We've mastered the art of dealing with the natural moisture of zucchini to give you a quiche with the perfect texture, every time.
59 minutes
Dive into the savory world of our Basil-Infused Zucchini and Fontina Quiche, where the richness of heavy cream meets the freshness of garden zucchini and basil. We've mastered the art of dealing with the natural moisture of zucchini to give you a quiche with the perfect texture, every time.
teaspoons
Medium Zucchini, grated
each
Onion, halved and thinly sliced
each
Garlic Clove, minced
each
teaspoons
Basil, chopped
cups
teaspoons
each
cups
Ground Nutmeg
teaspoons
teaspoons
Fontina Cheese, shredded
cups
Prepared Pie Crust
each
1. Preheat Oven
Set your oven rack to the lower-middle position and preheat to 350°F (175°C).
2. Sauté Vegetables
In a large skillet, warm the olive oil over medium-low heat until it shimmers. Add the grated zucchini, sliced onion, minced garlic, and 1/4 teaspoon of salt. Cover and cook until the vegetables are tender and have released their moisture, about 6 minutes.
3. Evaporate Moisture
Uncover the skillet and continue to cook until the liquid has evaporated and the bottom of the pan appears dry, roughly an additional 3 minutes. Remove from heat.
4. Cool and Mix
Transfer the zucchini mixture to a bowl and allow it to cool for 5 minutes. Then, fold in the chopped basil and flour until well combined.
5. Prepare Custard
In a large bowl, whisk together the eggs, heavy cream, ground nutmeg, salt, and pepper until smooth.
6. Combine and Fill
Stir the cooled zucchini mixture and shredded fontina cheese into the custard. Pour this filling into your prepared pie crust.
7. Bake
Place the filled crust in the preheated oven and bake until the crust turns golden brown and the center of the quiche is just set, approximately 30 to 35 minutes.
8. Cool
After baking, let the quiche cool on a wire rack for about 15 minutes before slicing and serving.
If making your own crust, ensure the butter is cold and the water ice-cold before mixing. Blind bake the crust until it's golden to avoid a soggy bottom, especially since zucchini contains a lot of water.
Salt the zucchini slices and let them sit for about 15-20 minutes to draw out excess moisture. Then, pat them dry with paper towels. This step is crucial to prevent a watery quiche.
Let the quiche rest for at least 10-15 minutes before slicing to allow the custard to set and the flavors to meld.
Warm the cream with basil and let it steep for a while before straining the basil out. This will deeply infuse the quiche with basil flavor.
Aim for a ratio of about 1 part egg to 2 parts dairy by volume for the right custardy consistency.
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