- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup chilled butter
- 2 tablespoons ice water
- 2 tablespoons Olive oil
- 3/4 cups diced onions
- 1/2 teaspoon salt
- 1 cup thinly sliced fresh fennel
- 2 medium fresh tomatoes
- 1 cup diced zucchini
- 1 teaspoon ground fennel seeds
- 2 tablespoons dried basil (recipe calls for fresh, use it if you got it, our Safeway was out)
- 1/4 teaspoon ground black pepper
- 4 eggs
- 1 cup feta cheese
- 1/2 cup grated dill Havarti cheese
- 1/2 cup grated Swiss
You could of course use any cheesed you want, just stick to about 1 cup total, grated, plus the cup of feta.
To make the crust:
Mix together the flour and salt. Work in the butter with a pastry cutter or your fingers until the mixture is similar to a coarse meal. Slowly incorporate the water into the mixture, using about a tablespoon at a time.
Push the dough away from the sides and into the middle of the bowl until you are left with a ball that sticks together. Turn the ball out onto a dry clean surface, cut it in half and than stack the two half's and press down to mix. Do this a few times until the moisture seems to be evenly distributed.
Add a bit of flour to your work surface and roll your dough out into a circle that is about 12 inches. Place the dough into a 9 inch pie place, fold the edges over and crimp the edges until they adhere to the plate. Make sure to put the crust into the refrigerator when finished.
Preheat oven to 375
In a skillet heat your oil and add the onions and salt. Cook on medium heat until the onions are soft, about 8-10 minutes. Add your fresh fennel and cook for 3-5 more minutes.
While the onions and fennel cook, halve the tomatoes and scoop out the pulp and juice, reserving 1/2 cup of the tomato juice/pulp. Chop up the tomatoes and add it, along with the zucchini to the skillet and continue to cook on medium heat for five minutes, stirring occasionally.
Turn the heat off the skillet and add both the basil and the pepper
In a blender mix the eggs, tomato pulp and juice along with the feta until it is a smooth custard.
Take your crust out of the refrigerator and place the veggies on the bottom. Top with the grated cheeses and then pour the egg mixture on top.
Bake for roughly 50 minutes until the top of the quiche is golden and puffed up and the crust is golden as well.