Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (115g) chilled unsalted butter, cubed
  • 0.5 tsp (3g) salt
  • 4 tbsp (60ml) ice-cold water
  • 2 medium (400g) zucchini, thinly sliced or grated
  • 1 tbsp (15ml) olive oil
  • 1 small (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 4 large (200g) eggs
  • 1 cup (240ml) heavy cream
  • 1.5 cups (170g) shredded Gruyère or sharp Cheddar cheese
  • 0.5 tsp (1g) ground nutmeg
  • 0.5 tsp (3g) salt
  • 0.25 tsp (1g) black pepper

Instructions:

  1. Pulse flour, salt, and chilled butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, stirring until the dough just comes together.
  3. Press the dough into the 9-inch pan. Prick the bottom with a fork and chill in the freezer for 10 minutes.
  4. Bake the crust at 375°F (190°C) for 8–10 minutes until pale gold.
  5. Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent (about 5 minutes).
  6. Add zucchini and garlic. Cook for 6–8 minutes until the zucchini is tender and the liquid has evaporated. Remove from heat and let cool slightly.
  7. In a bowl, whisk eggs, cream, nutmeg, salt, and pepper until smooth and slightly frothy.
  8. Spread the sautéed zucchini mixture evenly across the pre-baked crust. Sprinkle 1 cup of cheese over the vegetables.
  9. Gently pour the egg mixture over the top and sprinkle with the remaining 0.5 cup of cheese.
  10. Bake at 375°F (190°C) for 35–40 minutes, or until the center is set and the top is golden brown.