Ingredients:

  • 1 (9-inch) pre-made pie crust or homemade shortcrust (optional): 1 1/4 cups (160 g) all-purpose flour, 1/2 tsp fine salt, 8 tbsp (113 g) unsalted butter cold and cubed, 3-4 tbsp ice water
  • 2 medium zucchini (about 12 oz / 350 g total), trimmed and thinly sliced (about 4 cups / 320 g)
  • 1 tbsp (15 ml) olive oil
  • 1 small yellow onion or 2 medium shallots, thinly sliced (about 3/4 cup / 100 g)
  • 1 clove garlic, minced (optional)
  • 1 cup (100 g) grated Gruyère (or Emmental)
  • 1/2 cup (50 g) shredded fontina (or mozzarella)
  • 1/2 cup (50 g) finely grated Parmesan (Parmigiano-Reggiano) — reserve 1 tbsp for sprinkling on top
  • 4 large eggs (about 200 g without shells)
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk (or 1 1/2 cups / 360 ml half-and-half)
  • 1 tsp (5 g) kosher salt (adjust to taste)
  • 1/2 tsp (1 g) freshly ground black pepper
  • Pinch of freshly grated nutmeg (optional)
  • 1 tbsp (3 g) chopped fresh thyme leaves or 2 tbsp chopped fresh basil (plus extra for garnish)
  • Optional finishing: 1 tbsp (15 g) unsalted butter, dotted on top before baking; fresh herbs for scattering

Instructions:

  1. Prepare the crust: if using store-bought, fit into a 9-inch dish, crimp edges and chill 10 minutes; if making homemade, combine flour and salt, cut in cold butter until coarse crumbs form, add ice water until dough holds, flatten into a disk, chill 30 minutes, then roll out and fit into pan.
  2. Blind-bake the crust: preheat oven to 400°F (200°C). Line crust with parchment and pie weights; bake 12-15 minutes until edges set and slightly golden. Remove weights and parchment and bake 5-7 minutes more until bottom looks mostly dry. Reduce oven to 375°F (190°C).
  3. Cook the zucchini and aromatics: heat olive oil in a skillet over medium-high heat and sauté onions or shallots until soft and starting to color (about 4-6 minutes). Add sliced zucchini and a pinch of salt; cook, stirring, until just softened and moisture has reduced (about 6-8 minutes). Stir in garlic in the last minute if using. Drain on paper towels or a rack to remove excess moisture.
  4. Assemble cheese and vegetables in the crust: sprinkle about three quarters of the cheese blend evenly on the bottom of the blind-baked crust. Spread the cooled and drained zucchini mixture across the cheese. Sprinkle the remaining cheese on top, reserving 1 tablespoon Parmesan for the finish. Tuck in fresh herbs as desired.
  5. Mix the custard: whisk eggs, heavy cream, milk, salt, pepper and nutmeg in a bowl until homogeneous and slightly frothy. Pour the custard slowly into the crust until it comes about 1/4 inch from the top, taking care not to overfill.
  6. Bake the quiche: dot the top with small pieces of butter if using and sprinkle the reserved Parmesan. Bake at 375°F (190°C) for 35-45 minutes until edges are set and lightly browned and the center has a gentle wobble (internal temp ~160-165°F / 71-74°C). Tent with foil if the top browns too quickly.
  7. Rest and serve: cool the quiche on a rack for at least 15-20 minutes before slicing to finish setting. Garnish with fresh herbs and serve warm or at room temperature.