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Make the best of summer’s bounty and join Nolwenn from Annecy, France for a take on this comfort food classic, a Summer Zucchini and Tomato Quiche! In this class, Nolwenn will carefully teach you how to master the art of the flaky French crust. This dish can be served hot or cold and once you master the pie crust basics with Nolwenn, you can get creative and experiment with ingredients both sweet and salty.

Class Details

June 20 at 10:30 AM - 12:00 PM Pacific Time

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

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Quiche Lorraine
1 Quiche

Crust

• 250 grams (2 cups) all-purpose flour

• 125 grams (8 tablespoons) room temperature butter

• 1 egg yolk

• 1 pinch of salt

• 5 centiliters (3 1/3 tablespoons) cold water

Filling

• 2 zucchini

• 1 plum or Roma tomato

• 5-6 sundried tomatoes

• 1 garlic clove

• 2 eggs

• 20 centiliters (13 1/2 tablespoons) half and half

• 10 grams (1/2 cup) soft goat cheese

• Basil

• Herbs de Provence (or a mixture of dried basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme)

• Salt & Paper

Equipment

• Standard pie plate (9 inches in diameter and ¼ inches deep)

• Rolling pin

• Frying pan

• Bowls or containers

• Knife

• Whisk

• Food Processor or blender

• Kitchen towel

• Baking sheet

• Parchment paper

• Cooking stones or dry beans

General Steps

1. Prepare the dough.

2. Roll out the dough.

3. Precook the dough.

4. Prepare the filling.

5. Assemble quiche and bake.

More Classes from Nolwenn

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