Vegetable quiche

Instructions

1. Step 1

   Put 200 g all-purpose flour and 3 g salt in a bowl, add 110 g cold unsalted butter and cut it in with a pastry blender, then pour in 50 g beaten egg with 15 g cold water and knead a few times. The egg makes the dough supple, easy to roll and sturdier for holding a filling packed with vegetables. The dough is ready when it gathers into a smooth ball without sticking to your hands.

   Mark step 1 as done

2. Step 2

   Press the dough into a flat disk, wrap it in plastic wrap and refrigerate for at least sixty minutes. Rested dough will not shrink back once it goes into the oven. It is ready when firm yet still rollable without cracking.

   Suggested time: about 60 minutes.

   Mark step 2 as done

3. Step 3

   Dust the surface with a little flour, roll the dough from the center outward into an even circle, drape it over the rolling pin and lower it into a 23 cm pan. Use a small ball of dough to press it into the bottom corners without poking holes. The shell is ready when it covers the pan completely and the edge is trimmed neatly level with the rim.

   Mark step 3 as done

4. Step 4

   Prick the bottom of the shell with a fork and put the pan in the freezer for about fifteen minutes. Deep chilling helps the shell keep a crisp shape when it meets the oven's heat. The shell is ready when it is completely hard and sounds solid when tapped.

   Suggested time: about 15 minutes.

   Mark step 4 as done

5. Step 5

   Heat the oven to 190°C with a rack in the middle so the shell gets even heat from above and below. A properly hot oven makes the butter in the crust release steam and puff up crisp. The oven is ready once it has held a steady temperature for at least ten minutes.

   Mark step 5 as done

6. Step 6

   Line the shell with foil or parchment paper, fill it with raw rice as a weight and bake at 190°C for about 15 to 18 minutes. The weight keeps the bottom from puffing up and stops the sides from slumping. The shell is ready when the edge turns from cream to light golden.

   Bake at 190°C for about 15 to 18 minutes.

   Mark step 6 as done

7. Step 7

   Lift out the weights and return the shell to the oven for another 5 to 8 minutes at the same temperature. A dry, fully baked base can take the juicy vegetables without turning soggy. The shell is ready when the bottom is evenly golden and smells of toasted butter; then lower the oven to 170°C.

   Bake at 190°C for about 5 to 8 minutes.

   Mark step 7 as done

8. Step 8

   Heat 15 g olive oil over medium heat, sauté 150 g thinly sliced onion until soft and translucent, then add 200 g diced zucchini and 2 g salt and stir until most of the vegetable juices have cooked off. Well-drained vegetables will not leak water and thin the filling as it bakes. They are ready when the onion turns pale golden and the bottom of the pan is dry.

   Medium heat.

   Mark step 8 as done

9. Step 9

   Add 120 g spinach to the pan and stir for about a minute until just wilted, then tip it into a sieve, press gently to drain and let it cool. Spinach holds a lot of water, so you need to squeeze some out before it goes into the filling. It is ready when it has collapsed, turned deep green and no longer drips.

   Medium heat.

   Mark step 9 as done

10. Step 10

    Whisk 200 g eggs with 200 g heavy cream, 120 g whole milk, a pinch ground black pepper and a pinch ground nutmeg, then stir in 100 g grated cheddar. Cheese spread evenly through the custard makes the filling rich with a natural savory tang. The mixture is ready when it is smooth and the shreds of cheese are evenly suspended.

    Mark step 10 as done

11. Step 11

    Spread the cooled vegetables evenly in the shell, pour the cheesy custard over them and bake at 170°C for 35 to 40 minutes. A moderate heat lets the filling set evenly instead of puffing up and collapsing. The quiche is done when the top is golden brown and slightly puffed and a skewer inserted in the center comes out with no runny custard.

    Bake at 170°C for about 35 to 40 minutes.

    Mark step 11 as done

12. Step 12

    Let the quiche rest on a rack for about fifteen minutes before removing the pan ring and cutting it into wedges. The vegetable filling needs time to firm up so it holds its shape when sliced. It is ready when it is still warm, the slices stand upright and no liquid pools underneath.

    Suggested time: about 15 minutes.

    Mark step 12 as done