Zucchini Quiche with Feta, Walnuts & Lemon

From the blog For Love of the Table

400 g./14 oz. small zucchini and/or summer squash, trimmed and cut into a 1/4- to 1/3-inch dice (see note)—a generous 3 cups

several sprigs of thyme, picked

1 1/2 t. olive oil

1/4 c. water (plus more as needed)

Salt & pepper, to taste

2 eggs

1 c. heavy cream

Zest of one medium or half of a large lemon

1 small clove of garlic

1 10-inch blind baked tart shell (see below)

1 1/2 oz. grated Parmesan or Pecorino (or a mix of the two—which is my preference)

4 oz. Feta (block in brine), cut into 1/4-inch cubes

1/4 c. walnuts (finely chopped)

In a very large skillet, warm the olive oil over medium to medium high heat. Add the zucchini, the picked thyme, a generous pinch of salt and 1/4 cup of water and cook over moderately high heat, stirring occasionally, until the zucchini is tender and the water has evaporated. This will take 5 to 10 minutes, depending on the size and age of the zucchini. Add more water if the zucchini starts to brown. Transfer the zucchini to a baking sheet to cool. If the zucchini is tender and the water hasn’t evaporated, spread the zucchini on paper towels to absorb the excess moisture.

Crack the eggs into a medium bowl and whisk until smooth. Add the cream and lemon zest. Using a microplane zester (the same one you used for the lemon zest), grate the garlic clove into the bowl (if you don’t have a microplaner, smash the garlic to a purée with a pinch of salt and add). Whisk until smooth. Season with salt and pepper to taste.

Place the baked crust on a baking sheet. Scatter half of the Parmesan/Pecorino over the crust. Next, add the squash and spread into an even layer. Scatter the Feta evenly over the squash and use your fingers to nudge it into an even layer with the cooked squash.

Slowly pour the custard over the squash and Feta, jiggling the pan a bit so the custard will be evenly distributed and will penetrate any pockets created by the squash and cheese. Be careful not to let the custard flow over the edge. If there are any low places in the edge of your crust, you will not be able to use it all. Scatter the remaining Parmesan/Pecorino over the tart, followed by the walnuts. Bake the tart until the custard is set—about 25 to 30 minutes (a knife inserted in the center will come out clean). Slide the tart under the broiler to brown slightly if you like. Serves 6 as an entrée (with a salad or vegetable side), 8 to 10 as a light first course with a fluff of lightly dressed greens.

Note:

The tart is very fragile if served right away. If you don’t mind the zucchini slipping apart from the custard a bit as you eat, this isn’t a huge problem. But if this bothers you, simply make the tart ahead—it slices beautifully if it has time to rest and set up. And, it actually tastes better on subsequent days—the flavors having had time to develop and blend.
I have made this tart with both diced and sliced (scant 1/4-inch) zucchini. When sliced, the “slipping” of the squash (previous note) is even more pronounced. But slicing the zucchini is obviously faster than dicing…and as mentioned above, isn’t a problem after the tart has had a few hours to set up.
Parmesan is nutty—accenting the nuttiness of the squash and the walnuts. Pecorino contributes a salty tang (like the Feta). I like the inclusion of both—but one or the other would be fine too.

Pâte Brisée (Short Crust Pastry):

1 1/3 c. all-purpose flour (150g)

3/8 t. salt

8 T. cold unsalted butter, cut into pieces (113g)

3 to 4 T. ice water

Combine the flour and the salt in a medium-sized bowl. Rub the butter into the flour until the butter is in small pea-sized pieces. Drizzle the smaller measure of ice water over the flour/butter mixture. Using your hands, fluff the mixture until it begins to clump, adding more water if necessary. Turn the dough out onto a counter and form into a mound. Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps. Continue until all of the dough is flat. Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do. Form the finished dough into a thick disk. Chill for at least 30 minutes.

To roll out, let dough warm up for a moment or two. Butter/spray a 10-inch removable bottom tart pan and set it aside. Roll out the dough on a lightly floured surface into a circle that is about 1/8- to 1/6–inch thick and with a diameter 2 to 3 inches larger than that of the pan. Trim any ragged edges. Brush off the excess flour and fold the dough circle in half. Transfer it to the prepared pan. Unfold the dough and ease it into the pan being careful not to stretch it. Press the dough against the sides of the pan (being sure not to stretch the dough) and cut the dough off flush with the edge of the tart pan. Chill for at least 30 minutes.

To blind bake, line the pastry with aluminum foil or parchment paper, pressing it into the corners and edges. Add a layer of pie weights or dried beans. Bake in a 400° to 425° oven for 20 to 25 minutes. When the pastry begins to color on the edges and is cooked through, remove the foil and weights and continue baking until the pastry dries out and turns a golden brown (another 5 minutes or so).

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