Zucchini Parmesan Quiche

Directions:

• 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 10-cm disc about 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 centre of the disc, 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 35-cm round about 3 mm thick. Sprinkle the dough with more flour if it starts to feel sticky as you roll.
• Carefully transfer the dough to a 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 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 220°C.
• Line the chilled piecrust with aluminium 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 colour, 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 165°C.
• Meanwhile, make the filling: In a sauté pan over medium heat, melt the butter. Add the eschalots 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 eschalots, 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 centre 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 180°C. Bake until the quiche is heated through, about 25 minutes. Turn the oven to grill and grill until the crust and filling are golden brown, 3 to 5 minutes.
• Meanwhile, in a bowl, toss together the rocket and lemon juice. Cut the quiche into slices and serve the rocket alongside. Serves 8.
• Williams-Sonoma Test Kitchen