Zucchini Prosciutto Quiche
~~ a printable barefoot kitchen witch recipe ~~

Ingredients:

For the crust -

  • 2 cups flour
  • 1 tsp salt
  • 3/4 cup shortening, very cold, cut into half-inch cubes
  • 5-6 T ice water

For the filling -

  • 2 small zucchini, quartered lengthwise and then sliced into 1/4 inch thick pieces
  • 3 large garlic cloves, smashed and roughly chopped
  • 1 medium tomato, blanched, peeled and seeded, cut into pieces
  • 4 thin slices proscuitto, torn to 1" pcs
  • olive oil
  • salt and pepper to taste
  • 4 eggs
  • 1 1/2 cups sour cream
  • 1 1/2 cups cream or milk
  • 3 oz goat cheese, crumbled
  • 3 oz romano or parmesan, grated
  • 1 tsp dried oregano

 

How to:

  1. To make the crust - combine flour and salt in a bowl, dot with pieces of shortening and cut in with a pastry blender or two knives (or use a food processor) until the mixture looks sandy with some pea-sized lumps of shortening remaining.  Pour in 5-6 T of ice water, a few at a time, and toss with a fork.  Dough should not be wet, but should hold together when squeezed in your hand.  Knead a couple times to form a ball, press into a disk, and wrap tightly with plastic.  Refrigerate at least an hour.
  2. Saute zucchini and garlic in about 2 T olive oil.  Sprinkle with a bit of salt and cook, stirring occasionally, until the zucchini and garlic are starting to brown and most of the liquid has evaporated.  Drain on paper towels.
  3. Place pieces of tomato in a small baking dish, pour a liberal amount of olive oil over all and sprinkle with salt and pepper.  Place, uncovered, in a 375 degree oven for about an hour.  Drain on paper towels.
  4. Roll out crust on lightly floured surface and trim to a circle about 13 inches in diameter.  Press gently into a parchment-lined 10" springform pan and wrap the bottom and sides of the pan in foil to prevent any leaking.  Place pan on a baking sheet and preheat the oven to 425 degrees F.
  5. To fill the quiche - scatter half the zucchini and garlic, half the tomatoes, half the prosciutto, and a third of each cheese on the crust, then repeat with the remaining vegetables and prosciutto.  Add half of the remaining cheeses.
  6. Combine eggs, sour cream, milk and oregano in a large bowl and whisk to combine.  Pour this mixture slowly into the crust, dot with remaining goat cheese, and sprinkle remaining grated cheese on top.
  7. Place quiche in 425 oven and bake for 20 minutes, then reduce heat to 375 and bake another 40-50 minutes, or until the top is set and there is just a slight jiggle in the center of the quiche when you shake the pan.
  8. Allow the quiche to cool about 20 minutes, then gently remove the sheet pan collar.  Slide a thin spatula (the kind you'd use to frost a cake) between the parchment and the bottom of the pan and carefully slide the quiche onto a cooling rack or a plate. 
  9. Serve warm or at room temperature.

 

 

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