Delicious Zucchini and Potato Quiche Recipe

Instructions

1. In a bowl, combine all purpose flour and cold diced unsalted butter. Use fingertips to rub butter into flour until mixture resembles coarse crumbs.
2. Add cold water gradually and mix until dough forms a ball. Wrap in plastic and chill for 30 minutes.
3. Preheat oven to 180 Celsius (350 Fahrenheit).
4. Heat olive oil in a pan over medium heat. Add diced onion and cook until translucent, about 3 minutes.
5. Add diced peeled potato to the pan and cook for 5 minutes, stirring occasionally.
6. Add sliced zucchini to the pan and cook for another 5 minutes until vegetables are tender. Remove from heat and let cool.
7. Roll out chilled dough on a floured surface to fit a 20 cm tart pan. Press dough into pan and trim edges.
8. Prick the dough base with a fork. Line with parchment paper and fill with baking weights or dried beans. Bake blind for 15 minutes.
9. Remove weights and parchment. Spread cooked vegetables evenly over the crust.
10. In a bowl, whisk large egg with whole milk, salt, and ground black pepper.
11. For egg mixture over vegetables in the crust. Sprinkle grated cheddar cheese on top.
12. Bake quiche for 25-30 minutes until filling is set and top is golden.
13. Let quiche cool for 10 minutes before slicing and serving.