Tuesday Tart: Zucchini & Leek w/ Gruyere & Olive Oil Crust

Here is the easiest tart or quiche crust you will ever make.

It is from Clotilde at Chocolate & Zucchini (one of the first food bloggers in 2006).

It is foolproof, and there is no mess or blind baking w/ pie weights.
Easy peasy.

You can add any quiche filling you like.

Here I sauteed 2 grated zucchinis with 2 leeks in some olive oil and butter.

I love a good Gruyere, but have you noticed it smells up the kitchen when you bake with it?
P.U. (what does that stand for anyway?).

Zucchini & Leek Quiche w/ Olive Oil Crust:

for the crust:

250 grams (8.8 ounces, a little more than a cup) of light whole wheat flour, or a 50/50 mix of all-purpose and whole wheat flour
1 teaspoon fine sea salt
1 teaspoon dried herbs (I used dried dill but rosemary is good too)
1/4 cup olive oil
1/4 cup + 1 tbsp ice water

Mix the flour w/ the salt & herbs in a bowl.

In a measuring cup, add the water and olive oil together. Mix with a fork until it becomes thick and emulsified.

Pour into the flour and mix w/ a fork until it become a ball of dough.

You can press the dough into an 8" pie or tart pan, but I rolled my dough out so it fitted nicely into my pan.

Keep the dough chilled until ready to use (cover it if you are making it ahead or it will dry out).

Make the filling:

2 zucchini, grated and drained in a colander (squeeze out the moisture)
2 fat leeks, sliced
1 tbsp butter
1 tbsp olive oil
kosher salt & pepper
handful of fresh dill
1 egg, plus 2 egg yolks
1/3 cup of heavy cream or half & half
1/2 cup of grated Gruyere cheese
Dijon mustard for the bottom of the crust

Saute the leeks and zucchini in the butter and olive oil until leeks are wilted. Season w/ kosher salt.
Let cool.

Spread some Dijon mustard on the bottom of the pastry crust with a silicone spatula.

When mixture is cool, spoon into the tart pan.

Whisk the eggs, cream and Gruyere and season w/ a pinch of salt & pepper.
Pour over the zucchini and leek mixture in the pan.

Bake in a 375F oven for 25-30 minutes until quiche is puffed and golden.

Let rest 10 minutes in the pan and remove tart pan ring.

This will be your new method to bake tart dough! So easy and delicious.


Natalia said…
This recipe sounds like it would be a nice idea for a classy lunch with a side salad. I'm wondering if it's ok to use fresh herbs, of which I have many now in my herb garden.

Also, can a different cheese be substituted?
I can imagine having a slice of this tart in a nice French country house on a spring day would be heaven on Earth.

@ Natalia, you can try with other grated cheese you have, like Parmigiano Reggiano or even add some goat cheese.
Ciao Chow Linda said…
Sounds delicious Stacey, but do you miss the butter flavor in the crust?
Anonymous said…
P.U. - Particularly Unpleasant