Zucchini and yellow squash are flooding the summer markets so here’s another good light, summery dish to bake for a brunch or dinner. Making a quiche is much easier than you think. It’s really a savory tart but with a bit more custard which makes it good enough for an appetizer or main entrée. Quiche is also great for summer because it can be made ahead and is best served totally cooled with a nice glass of your favorite chilled white wine.
I know baking is not a desired step during these hot summer months but if you’re like me you normally make an exception for pies and a quiche is kinda like a pie so it fits the exception. This recipe uses all sorts of those wonderful cooking ratios I’ve been writing about from the pie dough to the custard. Simple. One recommendation is to use a high walled springform cake pan, one that’s a couple inches at least, in making this. There’s a lot of custard here and if you use a pie plate or tart pan you’ll end up with excess custard. Now if all you have are pie plates and tart pans just reduce the amount of custard mix (it’s easy to halve: 3 eggs, 1 C milk, ½ C cream). Make sure your crust is able to reach the top lip of the springform pan. Trust me on this, I’ve had a few trials and errors!
Start checking the quiche for doneness around the 75 minute mark if you’re using a smaller pie plate. If using the springform pan with all the custard mix start checking around the 90 minute mark. Insert a wood skewer or toothpick into the quiche. If it comes out clean you’re done, if not, keep baking. When it’s done remove and allow to cool completely so the custard really sets. I always always always get nervous I’m overbaking the quiche and end up taking it out too early, so be patient, use restraint and chill that bottle of white wine!
Summer Squash Quiche
For the crust
- 3-2-1 pie dough for 1 round (6 oz flour, 4 oz butter, 2 oz water, pinch of salt)
For the filling
- 1 zucchini, sliced into thin rounds
- 1 yellow squash, sliced into thin rounds
- 1 leek, cleaned and sliced
- 6 eggs
- 2 C milk
- 1 C cream
- Olive oil
- ¾ C parmesan cheese
Blind-baking the shell
Add the salt to the flour. Mix in the butter with your fingers until pea sized lumps form. Add some water and mix well. The dough will get sticky but eventually come together. Wrap in plastic wrap and place in refrigerator for at least a half an hour.
Preheat the oven to 350°F. On a generously floured surface roll out the dough into a 9-10” round large enough to go up the sides of a springform pan. Place into a springform pan, trim any excess dough and make a lip at the top of the pan.
Place some parchment paper or aluminum foil on top of the dough in the bottom of the pan and place pie weights, beans, or rice on top the foil/paper. Put pan in oven and bake for 20-25 minutes. Remove the pie weights/beans/rice and foil/paper. Patch any cracks with the reserved dough. Continue to bake for another 15 minutes until crust is golden. Remove from oven and set aside.
Preheat the oven to 350°F.
In a large sauté pan over med-high heat season with salt and sauté the leek, zucchini, and yellow squash in oil until soft. Remove from heat and allow to cool.
In a large bowl combine the eggs, milk, cream, and whip/mix until frothy (get some air in there).
Spread a third of the leek, zucchini, squash mixture in a layer on the bottom of the baked shell. Sprinkle grated parmesan cheese on the vegetables. Pour half of the custard mix over the vegetables. Add another layer of the vegetables and cheese. Pour in the rest of the custard mix. Arrange the remaining zucchini and squash rounds in a pattern on top and dust with remaining grated cheese.
Place quiche in oven and bake for 75-90 minutes. The quiche is done when a wooden skewer or toothpick inserted into the center comes out clean. Allow to cool completely before serving.