One of the best things about summer is zucchini blossoms. The bright orange, delicate in flavour blossoms are often found in my kitchen during the warmer months, combined with lemon, mint and ricotta. There’s just something about the trio of flavours that pulls at my heartstrings and plays with my nostalgia. It packs perfect for al fresco brunches or that sweet summer picnic.
Yield 8-10 Servings
Mis en Place
Pate a Foncer
60g Water (very cold) 19g Sugar 6g Salt 240g Butter Unsalted 20g Egg Yolk (roughly 1 yolk) 320g All Purpose Flour
100 g Whole Egg
40 g Egg Yolk
240 g Heavy Cream/ 10% Cream
5 g Chopped Mint
3g Ground Black Pepper
1 Green Onion Finely Chopped
60 g Grated Parmesan
9-10 Zucchini Blossoms
80 g Ricotta (I used Buffalo Ricotta)
Make Pate a Foncer
In a stand mixer cream the cold butter with salt and sugar using a paddle attachment.
Add egg yolk and mix until emulsified.
*Optional: Add a tsp. of chopped thyme
Add flour in 2 additions and then cold water until the dough comes together.
Bring dough together into a ball shape and wrap with plastic.
Chill in the refrigerator for a minimum of 2 hours before using.
Roll and Prepare Crust
Prepare pie/tart plate by lightly greasing with butter. Unwrap dough.
Place on a lightly floured surface and roll to 1/8” thick keeping the dough roughly in a round shape.
You may need some additional flour on the top of the dough too.
Lift dough and place onto the pie plate, gently pushing dough all the way to the bottom and corners.
Trim excess and then I like to fold and crimp to build up a good amount of crust.
Dock dough with a fork to help avoid air bubbles.
Chill for 30-minutes/1 hr.
*Pre heat oven to 350 degrees F
To blind bake the crust, line dough with cheesecloth and fill with baking beans or rice.
Bake at 350 degrees F for 30 min.
Remove cheesecloth and rice/beans and return the crust to the oven to finish baking for an additional 10 minutes or until golden brown.
*Cool for 10-15 minutes
Make Quiche Batter In a bowl whisk together whole eggs and yolks with cream, Parmesan cheese, mint, salt, pepper and the zest of 1 lemon.
Prepare the quiche crust on a sheet pan to allow for easy transfer in and out of the oven.
Lay down chopped green onion/scallion.
Lay down zucchini blossoms.
Pour quiche batter over the filling.
4Scoop mounds of ricotta and lay on top of batter.
Place the quiche in the oven.
*Place a sheet pan or 9x13” pan filled with .5” depth of water on the rack below the quiche.
This will create steam in the oven allowing for even baking.
*Lower oven to 300 F
Bake quiche for 35-45 min or until set.