Bake It Now: Summer Squash Gruyere Quiche Recipe

Name: Bake It Now: Summer Squash Gruyere Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup spelt flour; 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 8 tablespoons unsalted butter, cold and cubed; 5 to 6 tablespoons Moroccan mint green tea, brewed and cooled; 1 tablespoon olive oil; 1 small zucchini, cubed; 1 medium yellow summer squash, cubed; 1 shallot, sliced; 3/4 cup heavy cream; 3 eggs; 1/4 teaspoon fennel seeds; 1/2 teaspoon from 1 bag (cut open) or from loose Moroccan mint green tea, finely chopped; 1/4 teaspoon kosher salt; 3 1/2 ounces Gruyere cheese or Jarlsberg cheese, cubed (1/2 cup)

Servings: persons

3/4 cup spelt flour
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, cold and cubed
5 to 6 tablespoons Moroccan mint green tea, brewed and cooled
1 tablespoon olive oil
1 small zucchini, cubed
1 medium yellow summer squash, cubed
1 shallot, sliced
3/4 cup heavy cream
3 eggs
1/4 teaspoon fennel seeds
1/2 teaspoon from 1 bag (cut open) or from loose Moroccan mint green tea, finely chopped
1/4 teaspoon kosher salt
3 1/2 ounces Gruyere cheese or Jarlsberg cheese, cubed (1/2 cup)

1
Mix the flours and salt in a large bowl.
2
Using your fingers, rub the butter cubes into the flour until combined and pea-sized.
3
Mix the cold tea into the flour with your hands until the dough coheres.
4
Form the dough into a ball and wrap in plastic wrap; refrigerate for 30 minutes or until as firm as a baseball.
5
Lightly flour a work surface, your hands, and a rolling pin.
6
Roll away from the middle of the dough and rotate the dough.
7
Roll and rotate until the dough is 18-inch thick.
8
Fit the dough into a 10-inch tart or pie pan.
9
Trim the excess above the pan sides, but keep the crust walls tall.
10
Refrigerate 30 minutes.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup spelt flour, 1/2 cup all-purpose flour, 1/2 teaspoon kosher salt, 8 tablespoons unsalted butter, cold and cubed, and more.

Yes, Bake It Now: Summer Squash Gruyere Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bake It Now: Summer Squash Gruyere Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions