Zucchini and Egg Custard Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
- For Zucchini Filling
- 2 tsps good-quality olive oil
- 2 medium Zucchini (trimmed and grated)
- 1 small onion (halved and sliced thin)
- 1 clove garlic cloves (minced)
- salt (to taste)
- ¼ cup chopped, fresh Basil
- 2 tsps all-purpose flour
- For Custard and Pie Crust
- 2 large eggs
- 1 cup heavy cream
- ¼ tsp ground Nutmeg
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup shredded Fontina cheese
- 1 frozen Pie crust (thawed)
Preparation steps
1.
For the Filling:
2.
Position oven rack to lower-middle position and heat oven to 350ºF / 180ºC.
3.
Heat oil in large skillet over medium-low heat until shimmering. Add zucchini, onion, garlic, and salt and cook, covered, until vegetables are tender and have released their liquid, about 6 minutes. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer zucchini mixture to bowl and let cool 5 minutes. Toss with basil and flour until combined.
4.
For Egg Custard:
5.
Whisk eggs, cream, nutmeg, salt, and pepper in large bowl. Stir in zucchini mixture and cheese and pour into pie crust. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on wire rack for 15 minutes. Serve.
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