Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Roast the Zucchini
Preheat your oven to 400°F (200°C). Slice the zucchini into thin rounds. Toss them with olive oil, salt, and black pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- 5
Prepare the Tomatoes
While the zucchini is roasting, dice the tomatoes and set them aside.
- 6
Mix the Egg Mixture
In a medium bowl, whisk together the eggs and milk until well combined. Stir in the fresh basil.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 375°F (190°C).
- 8
Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish. Place the dough in the dish and trim any excess.
- 9
Layer the Filling
Spread the roasted zucchini and diced tomatoes evenly over the crust. Crumble the chèvre cheese over the vegetables.
- 10
- 11
Bake the Quiche
Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown. Let it cool for a few minutes before slicing.