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ZUCCHINI PARMESAN QUICHE RECIPE | WILLIAMS SONOMA



Zucchini Parmesan Quiche Recipe | Williams Sonoma image

<p>We know it&rsquo;s a bold claim, but the chefs in the Williams Sonoma Test Kitchen say they&rsquo;ve developed the perfect zucchini quiche. What makes it perfect? The texture of both the crust and the filling are just right. All too often, quiches end up dry or spongy, but the chefs have created a silky-smooth, custard-like filling by finding that magical ratio of eggs to cream. They mastered a flaky, super-buttery crust that pairs well with the light texture of the filling. Keep in mind that the filling needs time to set up in the refrigerator, and that&rsquo;s a win for you when you&rsquo;re entertaining because you can prepare this dish entirely in advance.<br> <br> <i>Looking to cook this dish with the press of a button on your phone? Good news &mdash; this recipe and many others can be made with the Breville Joule Oven Air Fryer Pro, a new advanced oven with 13 smart presets. Equipped with an Autopilot feature, the Breville Joule Oven Air Fryer Pro delivers an automated multi-phase cooking experience and comes with a guided recipe app that takes all the guesswork out of cooking your favorite foods. <a href="https://www.williams-sonoma.com/products/breville-joule-oven-air-fryer-pro">Shop now and learn more about the most innovative piece of your kitchen</a></i>.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 120 minutes

Prep Time 30 minutes

Cook Time 90 minutes

Yield 8 servings

Number Of Ingredients 16

1 1/2 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
1 tsp. kosher salt
4 Tbs. (1/2 stick) (2 oz./60 g) cold unsalted butter, cut into cubes
1/3 cup (2 1/4 oz./65 g) cold vegetable shortening, cut into small pieces
1/2 cup (4 fl. oz./125 ml) ice water, or as needed
1 Tbs. unsalted butter
2 shallots, minced
1 cup (7 1/2 oz./240 g) packed shredded zucchini, squeezed dry (about 2 small zucchini), plus 1 small zucchini, very thinly sliced on a mandoline
Kosher salt and freshly ground pepper
3 eggs
1 cup (8 fl. oz./250 ml) heavy cream
1 cup (8 fl. oz./250 ml) milk
1 cup (4 oz./125 g) grated Parmesan cheese
2 Tbs. packed chopped fresh basil
<br> Fresh arugula for serving
Fresh lemon juice as needed

Steps:

  • To make the crust, in a large bowl, stir together the flour and salt, then add the butter and shortening. Using your hands, toss the butter and shortening with the flour, just to coat the pieces. Gather the flour mixture in your hands and rub it between your fingers and thumbs, letting the pieces drop back into the bowl. Repeat this quickly until the mixture resembles coarse meal; some larger butter chunks are okay.
  • Add the ice water, 1 Tbs. at a time, and use your hands to toss the mixture and distribute the water until there are no dry spots; you will need to use about 4 Tbs. water. Then add more water as needed until the dough becomes tacky and you can gently press it into a small ball in your hand (you may need more water depending on the temperature of your kitchen).
  • Transfer the dough to a floured work surface. Using floured hands, fold the dough once onto itself, then shape into a ball and flatten into a 4-inch (10-cm) disk about 1 inch (2.5 cm) thick. The dough should come together easily and should not feel overly sticky. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
  • When ready to use, place the chilled dough on a floured work surface and sprinkle both sides lightly with flour. Using a rolling pin and starting from the center of the disk, gently roll outward to the edges, applying gentle, even pressure and turning the dough about a quarter turn after every few rolls, until you have a 14-inch (35-cm) round about 1/8 inch (3 mm) thick. Sprinkle the dough with more flour if it starts to feel sticky as you roll.
  • Carefully transfer the dough to a 9-inch (23-cm) deep-dish pie dish. Using your fingertips, gently push the dough into the bottom and sides of the dish, making sure it is smooth. Using scissors, trim the edges as needed, leaving a 1/2-inch (12-mm) overhang. Fold the overhang under itself and use your fingers to crimp the edges of the crust decoratively. Using a fork, gently poke holes all over the bottom crust. Freeze for 30 minutes.
  • Preheat an oven to 425&#176;F (220&#176;C).
  • Line the chilled piecrust with aluminum foil and fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges are starting to turn color, 15 to 18 minutes. Remove the foil and weights and continue to bake until the crust is starting to brown, 15 to 18 minutes more. Transfer to a wire rack and let cool completely. Reduce the oven temperature to 325&#176;F (165&#176;C).
  • Meanwhile, make the filling: In a saut&#233; pan over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the shredded zucchini and cook, stirring occasionally, until the zucchini is softened and starting to brown, about 4 minutes. Remove from the heat and season to taste with salt and pepper. Let cool.
  • In a blender, combine the eggs, cream and milk and blend on the lowest speed. Transfer to a bowl and gently whisk in half of the Parmesan, the basil, cooled zucchini and shallots, 2 tsp. salt and a few generous grindings of pepper.
  • Transfer the egg mixture to the cooled crust. Top with the sliced zucchini and sprinkle with the remaining Parmesan. Bake until the crust is light golden brown and the edges of the filling are set but the center still jiggles when gently shaken, 45 to 50 minutes.
  • Transfer the pie dish to a wire rack and let cool for 1 hour. Cover loosely with foil and refrigerate until the filling is set, at least 6 hours or up to overnight. Serve at room temperature or hot. To reheat, preheat an oven to 350&#176;F (180&#176;C). Bake until the quiche is heated through, about 25 minutes. Turn the oven to broil and broil until the crust and filling are golden brown, 3 to 5 minutes.
  • Meanwhile, in a bowl, toss together the arugula and lemon juice. Cut the quiche into slices and serve the arugula alongside. Serves 8.
  • Williams Sonoma Test Kitchen

ZUCCHINI PARMESAN QUICHE RECIPE | WILLIAMS SONOMA



Zucchini Parmesan Quiche Recipe | Williams Sonoma image

<p>We know it&rsquo;s a bold claim, but the chefs in the Williams Sonoma Test Kitchen say they&rsquo;ve developed the perfect zucchini quiche. What makes it perfect? The texture of both the crust and the filling are just right. All too often, quiches end up dry or spongy, but the chefs have created a silky-smooth, custard-like filling by finding that magical ratio of eggs to cream. They mastered a flaky, super-buttery crust that pairs well with the light texture of the filling. Keep in mind that the filling needs time to set up in the refrigerator, and that&rsquo;s a win for you when you&rsquo;re entertaining because you can prepare this dish entirely in advance.<br> <br> <i>Looking to cook this dish with the press of a button on your phone? Good news &mdash; this recipe and many others can be made with the Breville Joule Oven Air Fryer Pro, a new advanced oven with 13 smart presets. Equipped with an Autopilot feature, the Breville Joule Oven Air Fryer Pro delivers an automated multi-phase cooking experience and comes with a guided recipe app that takes all the guesswork out of cooking your favorite foods. <a href="https://www.williams-sonoma.com/products/breville-joule-oven-air-fryer-pro">Shop now and learn more about the most innovative piece of your kitchen</a></i>.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 120 minutes

Prep Time 30 minutes

Cook Time 90 minutes

Yield 8 servings

Number Of Ingredients 16

1 1/2 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
1 tsp. kosher salt
4 Tbs. (1/2 stick) (2 oz./60 g) cold unsalted butter, cut into cubes
1/3 cup (2 1/4 oz./65 g) cold vegetable shortening, cut into small pieces
1/2 cup (4 fl. oz./125 ml) ice water, or as needed
1 Tbs. unsalted butter
2 shallots, minced
1 cup (7 1/2 oz./240 g) packed shredded zucchini, squeezed dry (about 2 small zucchini), plus 1 small zucchini, very thinly sliced on a mandoline
Kosher salt and freshly ground pepper
3 eggs
1 cup (8 fl. oz./250 ml) heavy cream
1 cup (8 fl. oz./250 ml) milk
1 cup (4 oz./125 g) grated Parmesan cheese
2 Tbs. packed chopped fresh basil
<br> Fresh arugula for serving
Fresh lemon juice as needed

Steps:

  • To make the crust, in a large bowl, stir together the flour and salt, then add the butter and shortening. Using your hands, toss the butter and shortening with the flour, just to coat the pieces. Gather the flour mixture in your hands and rub it between your fingers and thumbs, letting the pieces drop back into the bowl. Repeat this quickly until the mixture resembles coarse meal; some larger butter chunks are okay.
  • Add the ice water, 1 Tbs. at a time, and use your hands to toss the mixture and distribute the water until there are no dry spots; you will need to use about 4 Tbs. water. Then add more water as needed until the dough becomes tacky and you can gently press it into a small ball in your hand (you may need more water depending on the temperature of your kitchen).
  • Transfer the dough to a floured work surface. Using floured hands, fold the dough once onto itself, then shape into a ball and flatten into a 4-inch (10-cm) disk about 1 inch (2.5 cm) thick. The dough should come together easily and should not feel overly sticky. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
  • When ready to use, place the chilled dough on a floured work surface and sprinkle both sides lightly with flour. Using a rolling pin and starting from the center of the disk, gently roll outward to the edges, applying gentle, even pressure and turning the dough about a quarter turn after every few rolls, until you have a 14-inch (35-cm) round about 1/8 inch (3 mm) thick. Sprinkle the dough with more flour if it starts to feel sticky as you roll.
  • Carefully transfer the dough to a 9-inch (23-cm) deep-dish pie dish. Using your fingertips, gently push the dough into the bottom and sides of the dish, making sure it is smooth. Using scissors, trim the edges as needed, leaving a 1/2-inch (12-mm) overhang. Fold the overhang under itself and use your fingers to crimp the edges of the crust decoratively. Using a fork, gently poke holes all over the bottom crust. Freeze for 30 minutes.
  • Preheat an oven to 425&#176;F (220&#176;C).
  • Line the chilled piecrust with aluminum foil and fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges are starting to turn color, 15 to 18 minutes. Remove the foil and weights and continue to bake until the crust is starting to brown, 15 to 18 minutes more. Transfer to a wire rack and let cool completely. Reduce the oven temperature to 325&#176;F (165&#176;C).
  • Meanwhile, make the filling: In a saut&#233; pan over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the shredded zucchini and cook, stirring occasionally, until the zucchini is softened and starting to brown, about 4 minutes. Remove from the heat and season to taste with salt and pepper. Let cool.
  • In a blender, combine the eggs, cream and milk and blend on the lowest speed. Transfer to a bowl and gently whisk in half of the Parmesan, the basil, cooled zucchini and shallots, 2 tsp. salt and a few generous grindings of pepper.
  • Transfer the egg mixture to the cooled crust. Top with the sliced zucchini and sprinkle with the remaining Parmesan. Bake until the crust is light golden brown and the edges of the filling are set but the center still jiggles when gently shaken, 45 to 50 minutes.
  • Transfer the pie dish to a wire rack and let cool for 1 hour. Cover loosely with foil and refrigerate until the filling is set, at least 6 hours or up to overnight. Serve at room temperature or hot. To reheat, preheat an oven to 350&#176;F (180&#176;C). Bake until the quiche is heated through, about 25 minutes. Turn the oven to broil and broil until the crust and filling are golden brown, 3 to 5 minutes.
  • Meanwhile, in a bowl, toss together the arugula and lemon juice. Cut the quiche into slices and serve the arugula alongside. Serves 8.
  • Williams Sonoma Test Kitchen

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