Blistered Zucchini & Whipped Ricotta Slab Quiche

Instructions

1. 1

   In a food processor, pulse 2 cups all-purpose flour and 1 tsp kosher salt. Scatter in the cubed 12 tbsp cold cultured butter. Pulse until it looks like coarse almond meal with a few pea-sized butter chunks left. Drizzle in 4 tbsp ice water and pulse just until the dough holds when pinched.

   10 min

   Tip: Visible butter chunks equal a lacy, flaky crust. If it looks perfectly uniform, you've gone too far.

2. 2

   Dump the dough onto a counter, bring it together into a rough rectangle, and wrap it tightly in plastic. Throw it in the fridge for 30 minutes. Let time do the work to hydrate the flour and relax the gluten.

   30 min

   Tip: A warm crust will shrink like a cheap sweater in the oven. Chill it.

3. 3

   While the dough chills, deal with the vegetables. Heat 1 tbsp olive oil in a large skillet over high heat. Add the sliced 2 medium zucchini in a single layer. Sear undisturbed for 2-3 minutes per side until aggressively browned and blistered. Transfer to a paper-towel-lined plate.

   15 min

   Tip: Do this in batches if you have to. If you crowd the pan, they will steam. We want scorch marks, not mush.

4. 4

   In a medium bowl, whisk together 1 cup whole milk ricotta, 4 large eggs, 1/2 cup heavy cream, 1 cup grated Gruyère cheese, 1 tbsp fresh thyme leaves, the zest of 1 lemon, 1/2 tsp kosher salt, and 1/2 tsp black pepper.

   5 min

   Tip: The mixture should be thick and cohesive. The ricotta provides body so the custard won't seep into the crust.

5. 5

   Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 10x14-inch rectangle. Lay it into a 9x13-inch quarter sheet pan, pressing firmly into the corners. Trim any wild overhang and prick the bottom all over with a fork. Freeze the pan for 10 minutes.

   10 min

   Tip: Docking the dough allows steam to escape so the bottom stays flat.

6. 6

   Line the frozen crust with crumpled parchment paper and fill it to the brim with pie weights (or dried beans). Bake for 20 minutes.

   20 min

   Tip: Blind baking isn't a suggestion; it's the difference between a crisp base and a tight, soggy nightmare.

7. 7

   Carefully remove the parchment and weights. Bake for another 5 minutes until the bottom looks dry and lightly golden. Immediately turn the oven down to 350°F (175°C).

   5 min

   Tip: The crust should look matte, not shiny or damp.

8. 8

   Pour the ricotta custard directly into the hot, pre-baked crust. Shingle the blistered zucchini across the top in an overlapping pattern.

   5 min

   Tip: Pouring cold custard into a hot crust creates a seal that guarantees a crisp bottom.

9. 9

   Bake at 350°F (175°C) for 25-30 minutes, until the edges are puffed and golden, and the center has a slight wobble but isn't liquid.

   25 min

   Tip: Look for the jiggle. If it waves like a waterbed, it needs more time. If it's rigid, it's overbaked.

10. 10

    Let it cool in the pan for at least 15 minutes before slicing into squares.

    15 min

    Tip: We're not suffering for brunch, but if you cut this boiling hot, it will weep and collapse. Have patience.