A quiche filled with vegetables and herbs that is perfect for any of your summer meals!
Quiche is such a convenient meal for breakfast, lunch and dinner. It is also an easy place to use a lot of vegetables. This recipe includes zucchini, basil, dill, and parsley! I made my own pie dough for this recipe but it would be even quicker if you used store bought dough. If you don’t plan to finish it in one sitting it keeps really well in the refrigerator. I reheated mine in my airfryer but both the oven and microwave work just as well. The dough recipe I used for this quiche is from the cookbook Sister Pie: the Recipes & Stories of a Big-Hearted Bakery in Detroit. It is a fantastic cookbook filled with pies and extras that are all equally delicious.
I read a lot about the history of pie in hopes to find the origin of the quiche. It seems that this information is not completely known, with the quiche potentially having origins in France, Germany and England. The quiche is mentioned in Pie: a Global History by Janet Clarkson in a tart recipe from 1630, “...because the amount of sugar is not specified in the recipe we don’t know how sweet this tart was intended to be - but as sugar was very expensive at the time, it seems reasonable to assume that this was closer to what we would now call a quiche, rather than a cheesecake” (123). The author also delves into the many beneficial facets of pie, “pies can be eaten hot or cold, at every course of every meal from breakfast to supper, not forgetting at picnics and while travelling, and they are especially suited to meal-in-hand events. They can be economical or extravagant, an everyday meal or a special feast, a simple food or a powerful symbol” (Clarkson 37). I think this description is especially applicable to the quiche! I’ve had it at big events, at restaurants and as a simple meal at home. Try this recipe today!
Makes 1 quiche
Dough (makes enough for 2 quiche, half the recipe for a single quiche)
2 ½ cups all-purpose flour
1 tsp sugar
1 tsp salt
1 cup unsalted butter, cold
½ cup ice cold water
1 cup almond milk
½ cup sharp cheddar cheese
1 zucchini, shredded
3 Tbsp basil, chopped
3 Tbsp dill, chopped
3 Tbsp parsley, chopped
2 Tbsp stone ground mustard
Salt and pepper to taste
1. Make your dough at least four hours and up to 24 hours before you want to make the quiche. I usually prep it the night before.
2. In a large bowl combine flour, sugar and salt. Mix to combine.
3. Remove butter from the fridge and cube. Add to the bowl with flour and working quickly press the butter cubes between your fingers and into the flour. Continue this until the butter is the size of peas throughout the flour.
4. Add ½ cup of ice cold water and combine until the dough comes together. I find it easier to use my hands.
5. Split the dough in half and wrap in plastic wrap. Store in the fridge for at least 4 hours and up to 24 hours. Remove the dough from the fridge before starting the filling.
6. Preheat the oven to 450 degrees Fahrenheit. Dust your work surface with flour and begin to roll out pie dough, using flour as needed. Using a 9 inch pie pan roll out the dough thin enough to reach over the sides of the dish. Roll up excess and pinch together.
7. Line the dough with aluminum foil and top with a bag of dried beans or pie weights. Bake for 25 minutes on the lowest rack setting in your oven. Once you remove the aluminum foil if the bottom of the pie dough is not all the way cooked you can brush the edges with egg wash and bake for another 5-7 minutes.
8. Shred cheese and zucchini. If the zucchini is particularly watery, squeeze it out with a thin dish towel.
9. Chop the basil, dill and parsley.
10. Add the eggs and milk to a large bowl. Whisk to combine and make homogeneous. Add cheese, zucchini, basil, dill, parsley, mustard, and salt and pepper to taste.
11. Add the filling to the pie dough and bake for 35-40 minutes or until the filling is golden brown and just set. A little jiggly but firm.
12. Allow to cool, slice and enjoy!
Clarkson J. Pie a Global History. Reaktion Books; 2009.
Ludwinski, Lisa, and E. E. Berger. Sister Pie: the Recipes & Stories of a Big-Hearted Bakery in Detroit. Lorena Jones Books, an Imprint of Ten Speed Press, 2018.