Ingredients:

  • 1 ¼ cups All-Purpose Flour (150 g), plus extra for dusting
  • ½ cup Unsalted Butter (115 g), cold and cubed
  • 3–4 Tbsp Ice Water (45–60 ml)
  • ¼ tsp Fine Sea Salt (1.25 g) (for pastry)
  • 2 large Medium Zucchini/Courgettes (Approx. 450 g), grated or finely diced
  • 1 Tbsp Olive Oil (15 ml)
  • 1 tsp Fine Sea Salt (5 g) (for zucchini drainage)
  • 4 Large Eggs
  • 1 cup Heavy Cream (240 ml)
  • ½ cup Mature Cheddar Cheese (60 g), grated
  • ½ cup Ricotta Cheese (120 g), whole milk, drained
  • ¼ cup Parmesan Cheese (30 g), freshly grated, plus 1 Tbsp for topping
  • 1 tsp Fresh Thyme Leaves
  • ½ tsp Black Pepper, freshly ground
  • Pinch of Nutmeg (optional)

Instructions:

  1. Phase 1: Prepare the Dough. Combine flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Gradually add ice water, mixing quickly until the dough just comes together. Shape into a disc, wrap tightly, and refrigerate for 30 minutes.
  2. Roll and Line: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Gently line the quiche tin (9-inch deep-dish), pressing it into the flutes. Trim the edges and prick the base all over with a fork. Freeze the shell for 15 minutes.
  3. Phase 2: Draw out Moisture. Place the grated or diced zucchini in a colander. Toss thoroughly with 1 tsp of salt. Let it sit for 15 minutes.
  4. Drain and Sauté: Squeeze the zucchini absolutely dry using a clean kitchen towel or cheesecloth. Heat olive oil in a skillet and sauté the dried zucchini and thyme until lightly softened (about 5 minutes). Remove from heat and set aside to cool slightly.
  5. Phase 3: Blind Bake. Preheat the oven to 190°C (375°F / Gas Mark 5). Line the frozen pastry shell with parchment paper, fill with baking beans, and bake for 15 minutes.
  6. Final Shell Bake: Carefully remove the beans and paper. Return the shell to the oven for 5–7 minutes, or until the base looks dry and lightly golden. Reduce the oven temperature to 175°C (350°F / Gas Mark 4).
  7. Phase 4: Prepare the Custard. In a bowl, whisk together the eggs, heavy cream, pepper, and nutmeg until well combined but not frothy.
  8. Mix Filling: Gently fold the sautéed zucchini, Mature Cheddar, Ricotta, and ¾ of the Parmesan into the custard mix.
  9. Assemble Quiche: Pour the filling mixture into the blind-baked shell. Distribute the ingredients evenly. Sprinkle the remaining tablespoon of Parmesan over the top.
  10. Bake: Bake for 40–45 minutes at 175°C (350°F). The quiche is done when the edges are set and the centre has a slight wobble.
  11. Cool and Serve: Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing. This allows the custard to fully set.