Zucchini and Corn Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">2 medium zucchini (about 300g), thinly sliced</li><li class="ingredients-single-item">150g fresh corn kernels (from about 2 cobs)</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">2 tbsp fresh herbs (thyme, chives or basil), chopped</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">Pinch of nutmeg (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional, for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Working with cold butter is essential as it creates steam pockets during baking, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop gluten and make your pastry tough rather than tender. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your filling. Slice the zucchini thinly (about 3mm thick) and lightly salt them in a colander. This draws out excess moisture that could make your quiche soggy. Let them sit for 15 minutes, then pat dry with kitchen paper.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until soft and translucent (about 5 minutes), then add the garlic and cook for another minute until fragrant. Add the corn kernels and cook for 2-3 minutes. Finally, add the drained zucchini and cook for another 3 minutes. Remove from heat and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with a little overhang. The pastry should be thin but not transparent.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lift the pastry using your rolling pin and drape it over the tart tin. Gently press it into the corners without stretching it (which would cause shrinkage). Trim the excess, leaving about 1cm overhang to allow for shrinkage. Prick the base with a fork several times.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base is just starting to color. This pre-baking ensures your pastry cooks properly and doesn't become soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the eggs, double cream, milk, salt, pepper, and nutmeg if using. The fat content in the cream and milk creates a silky, rich custard that will set beautifully when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle half of the grated cheese over the base of the pastry case. Add the vegeable mixture, distributing it evenly. Pour the egg mixture carefully over the vegetables, then sprinkle the remaining cheese and chopped herbs on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Lower the oven temperature to 180°C (160°C fan) and bake the quiche for 25-30 minutes, until the filling is set with just a slight wobble in the center. The custard will continue to set as it cools, so be careful not to overbake or your filling will become rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for at least 15 minutes before carefully removing. This resting period allows the custard to fully set and makes it easier to slice cleanly. Serve warm or at room temperature for the best flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store any leftovers in an airtight container in the refrigerator for up to 3 days. The quiche can be gently reheated in a 160°C oven for 10-15 minutes or enjoyed cold. The flavors often develop and improve overnight, making this perfect for make-ahead meals.</li></ol>