Corn, Zucchini, and Mozzarella Quiche - Colour of the Year 2025

Method

1. Preheat oven to 350°F/175°C. To make crust, combine flour and salt in Stand Mixer bowl fitted with Pastry Beater Attachment.
2. Turn to speed 1 to combine, then add butter cubes and continue on stir speed until mixture is crumbly, 1-2 minutes.
3. With mixer continuing to run, slowly add 2 Tbsp of cold water, adding additional 1-2 tablespoons if needed to just combine dough into crumbly mass. Turn off mixer. Press dough into lightly greased springform pan. Prick pastry shell all over with a fork, then bake for 20 minutes. While baking, prepare filling.
4. Heat 12-inch frying pan over medium-high heat. Add corn kernels and zucchini and allow to cook without stirring for 8-10 minutes or until browned. Turn off heat.
5. In clean Stand Mixer bowl, combine 4 eggs and milk then mix with Flat Beater Accessory on speed 1 for 1-2 minutes. While continuing to stir, add garlic, basil, cheese, salt, and pepper until combined. Turn off mixer.
6. When crust has finished initial bake, remove from oven and add corn and zucchini. Top with egg mixture and return to oven to bake for 40-45 minutes, or until center is firm.
7. Garnish with fresh basil leaves before serving.
8. Pro Tip: Quiche can also be baked in a 10-inch tart pan. Using the same crust and egg/milk ratios you can experiment with other vegetable, cheese, and cooked meat combinations!