Zucchini Quiche

To prepare the zucchini quiche, start with the brisée dough. All ingredients should be cold, and you can work by hand, as shown here, or in a mixer by adding all the ingredients together. In a bowl, pour the flour, salt 1, and cold butter in pieces 2; crumble the mixture by hand 3.

When you have obtained small crumbs 4, pour in the ice-cold water and briefly knead until the ingredients are combined 5. Transfer the mixture to a board 6

and knead for a few moments 7, just enough to obtain a smooth and homogeneous dough to wrap in plastic wrap. Let it rest in the refrigerator for at least 40 minutes 8. Meanwhile, prepare the quiche filling: dice the Taleggio cheese. Then trim the leek, removing the beard and the green part. Remove the outermost layers, then cut into thin slices 9.

Move on to the zucchini: trim and cut them into thin slices as well 10. Heat the oil in a pan and add the leeks 11, sauté on high heat for a few moments and add the zucchini 12. Stir occasionally and cook over medium heat for about 10 minutes.

At the end of cooking, season with salt and flavor with a bit of chopped parsley 13. Give it a final toss, turn off the heat, and let it cool slightly in a bowl 14. Move on to the quiche cream: in a bowl, break the eggs and add the cream 15,

the grated cheese 16, and flavor by grating some nutmeg 17. Mix everything with a whisk 18.

Pour the mixture into the bowl with the now cooled zucchini 19. Add the diced Taleggio cheese 20 and combine everything 21.

At this point, retrieve the brisée from the fridge and roll it out on a lightly floured board. Use a rolling pin to get a sheet a few millimeters thick 22. Roll it onto the rolling pin and then unroll it into a 12-inch mold with a height of 1.4 inches 23. Pour the filling and level the surface 24.

Fold the overhanging part of the brisée inward 25. Bake in a preheated static oven at 375°F for about 50 minutes 26. Once cooked, remove your zucchini quiche from the oven and let it cool for a few minutes before enjoying it hot 27!