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This popular quiche recipe was featured in Better Homes and Gardens. I made it for a baby shower for my friend Melissa Johnson. It features a flaky homemade quiche crust, a mixture of cheeses with garden fresh zucchini.
FLAKY CRUST FOR GARDEN PARTY QUICHE
2-1/2 cups unbleached, all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoons salt
1 stick sweet, salted butter (8 tablespoons) – chilled
6 tablespoons Crisco Baking Sticks vegetable shortening – chilled
5 – 6 tablespoons ice water
1 cup cooked (and cooled) long-grain white rice
Sift all dry ingredients into a large mixing bowl. On a cutting board, first thinly slice and then cut up the butter and shortening into very tiny square pieces. Add the butter and shortening to the mixing bowl. Using your fingers or a KitchenAid stand mixer with flat beater, cut the fat into the dry ingredients until the mixture resembles coarse meal. While continuing to mix, drizzle ice water onto the mixture one tablespoon at a time. Using your hands, form the dough into a round ball. The dough should not be sticky. If the dough is sticky, dip your hands into a small amount of flour and continue forming the dough into a smooth ball. Put the dough into a gallon-size Ziplock bag and refrigerate it for 1-2 hours.
Cover a marble pastry slab with two pieces of waxed paper. Place the dough on top of the waxed paper and roll it out into a circle that’s 1/4 inch thick. Put a non-stick, deep-dish tart pan (with a removable disc bottom) on top of the dough face down. Slide one hand underneath the waxed paper and dough while keeping the other hand firmly on the bottom of the tart pan. Flip the dough and tart pan upright. Remove the waxed paper and guide the dough into the tart pan, gently pressing the dough into place. Remove excess dough from the edges of the tart pan. Evenly distribute a very thin layer of white rice on the bottom portion of the dough and half way up the sides.
Note: Although a standard tart/quiche pan can be used for this recipe, for a more luscious full-bodied filling it’s preferable to use a deep-dish quiche pan like the one shown above.
GARDEN PARTY QUICHE
Quiche Filling: Wet Ingredients with Spices
- 1 cup Ricotta cheese
- 1/2 cup half
- 3 eggs, lightly beaten
- 1/4 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Quiche Filling: Dry Ingredients
- Uncooked quiche dough inside a deep-dish tart pan (see Quiche Crust recipe)
- 1-1/2 cups grated mozzarella cheese
- 1-1/2 cups grated mild cheddar cheese
- 3 zucchini halved length-wise then sliced
- 1 red bell pepper – seeded and cut up into small squares
- 3/4 pounds pre-sliced Canadian bacon – cut up into small squares
- 1 stick sweet butter
Saute the zucchini in 1/2 stick of butter on low heat until the pieces are no longer crisp, but not limp. In another pan saute the red bell pepper and Canadian bacon together in 1/2 stick butter on low heat until cooked and flavorful. In a mixing bowl, gently blend the wet ingredients and spices together until mixed. Sprinkle an even layer of Mozzarella cheese within the tart pan. Distribute the red bell pepper and Canadian bacon evenly over the cheese. Add the wet mixture. Sprinkle cheddar cheese on top. For your quiche’s crowning glory, arrange zucchini slices on top in an artful, swirled manner.
Place the tart pan on a baking sheet and cover the quiche loosely with a foil tent. Bake in a preheated 350 degree oven for 40 minutes or until done. Cool the quiche for 30 minutes before removing it from the tart pan. Slice quiche into 6-8 wedges. Enjoy!
This original Garden Party Quiche recipe was developed by Confetti & Bliss for a beautiful baby shower for Melissa of Best Friends for Frosting. Images of the Garden Party Quiche are courtesy of Photographer Nichole Bremer.
Do you have a favorite quiche recipe that you’d like to share? Tell us about it in the comments below. And remember to share the love by pinning your favorite image to Pinterest! Thanks so much for visiting Confetti & Bliss.