Whilst growing up at home, I picked up a few tips and tricks from both my mum and my sister by just following them around the kitchen.
And later, in my very own first tiny, practically non-existent kitchen, I learnt a bit more, but always cooked safe, reliable meals.
And later still, in a new house, with a larger, well-stocked kitchen and a bookshelf full of cookbooks, I learnt even more and started trying new things, cooking new things.
I was no longer scared of words like proving, beurre blanc, temper, soufflé, crème anglaise, chiffonade, gougere…
Have you noticed that some of the scariest culinary terms and dishes are French?
From this lack of fear came a willingness to experiment with new ingredients, including the delicate zucchini flower; a seasonal treat found only in Italian restaurants, usually stuffed full of ricotta and herbs, battered, fried and served hot and immortalised in its blossom shape.
Since my first attempt, I have stuffed zucchini flowers full of ricotta and rice, shredded super fresh petals onto flatbread and pizza, and added thinly sliced zucchini rounds and fried blossom strips to a Zucchini Flower, Mint and Pecorino Pasta dish, a good choice when your zucchini blossoms are looking a little worse for wear.
Now with autumn looming, I went to the market hoping to find some late-seasons zucchini flowers before they disappear for another year. The blossoms I found weren’t large enough to stuff with cheesy goodness without tearing them, but that didn’t mean I couldn’t stuff THEM into a cheesy quiche. With leeks and thyme and held together by buttery pastry, zucchini flowers sure do make for one fine-looking quiche.
Zucchini Flower Quiche
Ingredients
For the Pastry
- 250 g plain flour
- 125 g unsalted butter, chilled and diced
- Pinch of salt
- 1 egg
- 3 to 5 tablespoons cold water
For the Filling
- 2 tablespoons olive oil
- 3 leeks, white parts only, thinly sliced
- 1 garlic clove, finely chopped
- 1 tablespoon lemon rind, finely grated
- 60 ml dry white wine
- 6 eggs, lightly beaten
- 125 ml milk
- 120 g Gruyère, coarsely grated
- 120 g pecorino, grated
- 5 to 8 zucchini flowers, stamens removed, trimmed
- 1 tablespoon fresh thyme leaves
Instructions
- For the pastry, place the flour, butter and salt in a food processor and process until mixture resembles breadcrumbs. Add the egg and then gradually add the water, 1 tablespoon at a time, until the mixture forms a ball.250 g plain flour, 125 g unsalted butter, Pinch of salt, 1 egg, 3 to 5 tablespoons cold water
- Remove the dough and knead on a lightly floured surface for 30 seconds. Shape the dough into a disc, wrap it in cling film and refrigerate for 30 minutes.
- To make the pie, roll out the pastry in a large circle to 5mm thickness. Roll the pastry over the rolling pin and unroll it over a 28cm loose-bottomed quiche or tart tin. Lift the pastry into the tin and tuck it against the sides tightly. Cut off the excess pastry by rolling the pin over the top edge of the tin. Gently press the base of the pastry tart again.
- Prick the base with a fork, cover loosely with cling film and refrigerate again for 30 minutes.
- Remove the quiche base from the refrigerator and line with baking paper. Fill with baking weights, dried beans or raw rice, and blind bake for 10 minutes in a preheated oven at 170°C.
- Take the quiche base out of the oven and remove the baking paper and weights. Return quiche tin to the oven and bake for a further 15 minutes or until the base is golden an no longer doughy.
- For the filling, heat the olive oil in a large frying pan, add the leek, garlic and lemon rind, and cook over medium heat for 3-5 minutes or until the leeks are soft. Add the wine and simmer for 3-4 minutes or until it’s absorbed. Season to taste with sea salt and freshly ground black pepper, then cool.2 tablespoons olive oil, 3 leeks, 1 garlic clove, 1 tablespoon lemon rind, 60 ml dry white wine
- Lightly beat eggs and milk together in a bowl. Add the leek mixture, Gruyère and pecorino and season to taste.6 eggs, 125 ml milk, 120 g Gruyère, 120 g pecorino
- Pour the mixture in the quiche case. Top with the zucchini flowers, pressing them into the leek mixture gently, and then scatter the top with thyme.5 to 8 zucchini flowers, 1 tablespoon fresh thyme leaves
- Cook the quiche at 190°C for 25 to 30 minutes or until top is golden and firm. Serve warm or cold with a crisp green salad.
Nutrition
Recipe by Andy Harris
4 Comments
I haven’t made anything with zucchini flower before, but I’d love to try it some time. This looks amazing! Thanks for sharing at Fiesta Friday party!
I hope you can find some zucchini flowers and give it a try, Jhuls! I’ve missed fiestas with you so I hope to catch up soon
Welcome back, Eff! Great to see you at the fiesta again. It’s been too long. And what a beautiful quiche. Can’t wait for summer when I’ll have zucchini flowers coming out of my ears 🙂
Thanks, Angie! It’s been an age and I’ve missed the fiesta parties. It’s a great alternative to stuffing the zucchini flowers and tastes amazing. Let me know when you try it out!