Categories: Egg dishes

Ingredients

• For crust:
• 2 1/2 cups all-purpose flour
• 1 1/4 tsp. kosher salt
• 2 eggs
• 7 Tbsp. unsalted butter, ice cold and cubed
• 2 Tbsp. ice-cold water
• For filling:
• 4 eggs, beaten
• 1/2 cup heavy cream
• 1'/2 cup low-fat milk
• 1 Tbsp. crème fraiche
• Pinch of freshly ground black pepper
• 1/2 tsp. kosher salt
• 1 Tbsp. minced chervil
• 1 Tbsp. minced Italian parsley
• 1 Tbsp. minced chives
• 1 Tbsp. minced tarragon
• 1 Tbsp. unsalted butter
• 1/2 cup thinly sliced spring onions
• 1 cup sliced baby zucchini
• Organic broccoli flowers, chive flowers, zucchini blossoms or marigold petals, for optional garnish

Directions

1. To make the crust: Combine flour and 1 1/4 tsp. kosher salt in a food processor. Add 2 eggs and pulse to combine. Add butter cubes and pulse until incorporated. The mixture will have coarse chunks. Drizzle in 2 Tbsp. cold water until the dough just comes together. Don’t over-process. Pat dough into a disk and wrap in plastic. Refrigerate for 30 minutes. The dough can be made in advance.
2. Heat oven to 350 degrees.
3. On a floured surface, use a rolling pin to roll out the dough into a circle 1/8 inch thick. Fold the dough over the rolling pin and carefully place in a 9-inch tart pan. Press the dough into the pan and roll the pin over the top of the pan to cut the dough against the edges of the pan. Prickle bottom of dough in several places with a fork. Gently cover the dough with a generous piece of aluminum foil and place pie weights or dried beans on top of the foil. Place the pan on a rimmed baking sheet and bake for about 5 minutes until the shape is set. Remove the weights and aluminum foil. Continue to bake the tart shell empty for about 7 minutes until the crust no longer looks wet but has no color. Remove from the oven and let it cool.
4. To make the filling: Combine the 4 beaten eggs, cream, milk, crème fraiche, pepper and salt in a bowl. Combine the herbs in a separate bowl.
5. Place a sauté pan over medium heat and add 1 Tbsp. butter. Once the butter is melted, add the onions and zucchini. Turn the heat to low and place a piece of foil over the zucchini and onions; press down so the zucchini stays flat. Cook for 5 to 7 minutes until the vegetables are cooked through but not browned. Remove from heat.
6. Spread the zucchini and onions over the bottom of the crust. Spread the herbs on top. Gently pour the egg mixture over. Place the quiche on a baking sheet and bake for 25 to 30 minutes. The quiche is done when the crust edges are golden brown and the eggs are set and slightly puffed. Garnish with fresh edible flowers in a decorative way.

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