The Mediterranean flavors in this quiche from Alexandra Coppinger, baker and co-owner of Tulsa, Oklahoma’s Common Tart bakery, were inspired by a pasta dish.
Pecans bring the fluffy, creamy dish welcome texture, and Coppinger offers this tip to ensure they keep their crunch: “We only put them on top because they’d get soggy if they were in the quiche,” she says. She advises always par-baking your quiche crust to save it from sogginess too.
Sun-dried Tomato and Zucchini Quiche with Herbed Roasted Pecans
- 1 9-inch pie crust
- 3 eggs, slightly beaten
- 1 cup milk
- 1/2 cup heavy cream
- 1 tsp salt
- 1 tsp freshly cracked pepper
- 4 oz feta or goat cheese, crumbled
- 1 1/2 cup zucchini, cubed and lightly roasted
- 1/2 cup sun-dried tomatoes
- Herbed roasted pecans (recipe below)
Par-bake a 9-inch pie crust. Allow to cool.
In a large bowl, combine eggs, milk, cream, salt and pepper. Whisk vigorously to combine.
Place cheese and veggies in crust, then cover with egg mixture. Pour through a sieve to ensure a smooth filling.
Cover the edge of the crust with a crust guard, or aluminum foil, and bake at 350ºF until the middle is just set, 25 to 30 minutes.
Let cool completely. Sprinkle the top with herbed roasted pecans before serving.
Herbed Roasted Pecans
- 2 cups pecans, roughly chopped
- 6 Tbsp butter, melted
- Herbs de Provence
Preheat oven to 350ºF. Line a rimmed baking pan with parchment paper. Toss together all ingredients and spread out on baking pan, roast for 10 minutes.