Ingredients:

  • 1 ¼ cups All-Purpose Flour (plain), plus extra for dusting
  • 4 oz Unsalted Butter, very cold, cubed (115 g)
  • ½ tsp Fine Sea Salt
  • 3-5 tbsp Ice Water
  • 2 large Medium Zucchini (courgette), grated or finely diced
  • 1 tsp Fine Salt (for draining zucchini)
  • 4 Large Eggs
  • 1 cup Full-Fat Double Cream (heavy cream)
  • ½ cup Full-Fat Milk
  • 3 oz Gruyère Cheese, finely grated
  • 3 oz Mature Cheddar Cheese, finely grated
  • 1 oz Parmesan Cheese, finely grated
  • ¼ tsp Nutmeg, freshly grated
  • ½ tsp Black Pepper, freshly ground
  • ¼ tsp Garlic Powder (optional)

Instructions:

  1. Prepare the Dough: Combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
  2. Chill Dough: Gradually add ice water, mixing lightly until the dough just comes together. Form the dough into a disc, wrap tightly, and chill for at least 30 minutes.
  3. Roll and Fit: Roll the dough into a 12-inch circle. Carefully transfer and press it into the 9-inch tart tin. Trim the edges. Freeze the lined tin for 10 minutes to help the crust hold its shape.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line the pastry shell with baking paper, fill with baking beans, and bake for 15 minutes.
  5. Remove Weights: Remove the paper and weights. Prick the base lightly with a fork. Return to the oven for another 5–7 minutes until the base looks dry and lightly golden. Set aside to cool slightly.
  6. Prepare the Zucchini: Grate the zucchini and toss with 1 tsp of salt. Allow the zucchini to sit for 15 minutes to drain moisture.
  7. Squeeze Dry: Transfer the zucchini to a clean tea towel and squeeze firmly to remove as much liquid as possible. The drier the zucchini, the better the quiche structure.
  8. Whisk Custard: Whisk the eggs, cream, milk, nutmeg, pepper, and optional garlic powder until well combined.
  9. Assemble: Scatter half of the mixed grated cheese mixture (Gruyère, Cheddar, Parmesan) over the base of the blind-baked crust. Follow with the completely dried zucchini.
  10. Pour Custard and Top: Carefully pour the egg and cream mixture over the vegetables and cheese. Scatter the remaining cheese over the top.
  11. Bake: Reduce the oven temperature to 350°F (175°C). Bake for 35–40 minutes, or until the custard is set and the top is golden brown. The centre should have only a very slight wobble.
  12. Cool: Allow the quiche to cool in the tin on a wire rack for at least 30 minutes before slicing. This step is vital for the custard to finish setting and ensures clean slices.