LEMON PASTRY -- Stir flour & salt together. Cut the butter into the flour until the mixture resembles coarse crumbs. With a fork, stir the egg, lemon juice, & 2 tablespoons of the ice water together. Sprinkle the liquid over the flour mixture & mix just until the pastry hold together, adding more water if needed. Knead the dough in the bowl for 2 or 3 strokes -- just until the dough makes a smooth ball. Cover & chill for 30 minutes or until firm.
QUICHE -- Preheat the over to 450F. Roll out the pastry to fit into an 11-inch tart pan with a removable bottom. Mix the cheese with the bread crumbs. Sprinkle 1/2 cup of the mixture evenly over the bottom of the pastry.
Beat the egg yolks, sour cream, chives, flour, salt, & pepper together. Beat the egg whites until stiff & fold into the yolk mixture. --- Arrange 1/3 of the zucchini slices over the cheese mixture in the pastry-lined pan. Cover with 1/3 of the sour cream mixture. Repeat layering until the cheese, zucchini & egg mixtures are used up.
Bake for 10 minutes; reduce the oven temperature to 325F and bake for 40 minutes more or until the pie is set. Cool for at least 15 minutes & cut into wedges to serve.
Serving
Suggestions
Can be served either warm or at room temperature
Originally Submitted
8/6/2010
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