Zucchini and Tomato Quiche

     Beans, beans, and more beans... we've been eating them practically every night now for weeks.  I should plant my beans in stages; not three packages of seeds all at once.  I say this every year, but I continue to do as I've always done.  Would someone please remind me next spring not to do this?

     At least this week my entire garden has finally begun producing!  I now have tomatoes, cucumbers, beets, jalapeños, and zucchini ready for the picking, giving me a more diverse dinner menu!  I probably devote too much of my garden to zucchini plants, with their huge leaves invading the other vegetables in my garden.  But I love them and can make breakfast breads, pancakes, stuffed zucchini boats... and more.  Tonight I made Zucchini and Tomato Quiche; a recipe from the Parisian pâtisserie of Gérard Mulot. 

     This recipe calls for Crème Fraîche, as many savory French custard tarts do.  I've always made my own (recipe HERE) but only occasionally, when needed.  I seem to be using it more and more, and now have Crème Fraîche on hand at all times.  If you like baking French clafoutis this time of year when fresh cherries and berries are plentiful, you should be doing the same.
     This creamy tart's leftovers make a great breakfast!

     •  •  • Zucchini and Tomato Quiche •  •  •

                   adapted recipe from Paris Boulangerie Pâtisserie by Linda Dannenberg

NOTE:  I always fully bake my tart crusts before filling with custard.  The original recipe calls for a partially baked, pale golden crust.  It's your call...

•  1 recipe Pâte Brisée baked blind in a 10 1/2-inch-to-11-inch tart pan with a removable bottom (recipe HERE)
• 2 small zucchini, rinsed, ends trimmed, and thinly sliced
• 2 tablespoons unsalted butter
• 1 small garlic clove, minced
• Salt and freshly-ground black pepper
• 2 large eggs
• 1 cup whole milk
• 3/4 cup crème fraîche or heavy cream
• 2 fresh basil leaves,chopped
• a sprig fresh cilantro, chopped
• 1 ripe plum tomato, cored, seeded, and cut into small dice (I used several cherry tomatoes from my garden)

PREHEAT OVEN to 400˚F
1.  Blanch the zucchini slices in salted, boiling water for 3 minutes; immediately drain in a colander and run under cold water to stop the cooking.  Shake zucchini to remove as much water as possible, then turn out onto several layers of paper towels; pat dry.
2.  Heat the butter in a medium skillet over medium heat.  Add the zucchini and minced garlic; season with salt and pepper.  Sauté for 5 minutes, using a metal spatula to frequently turn the zucchini.  Do not allow zucchini to brown.
3.  In a medium size bowl, whisk to combine the eggs, milk, crème frâiche, basil, and cilantro; season to taste with salt and pepper.
4.  Scatter the zucchini slices evenly over the bottom of the tart crust.  Sprinkle diced tomatoes evenly over the top of the zucchini.  Slowly pour the custard over the tomatoes and zucchini.  If you cannot pour all of the custard into the tart shell, begin adding additional custard by spoonfuls after 5 minutes of baking, until it is all used up.
5.  Bake until the custard is just set and the top is beginning to turn golden, approximately 30 minutes.  Let cool slightly, then remove tart ring.  Serve tart warm or at room temperature.

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