A dish always seems to taste better when there’s a good story attached, and Jodi Robson’s zucchini quiche recipe is no exception.
During the first summer of the pandemic, the Robson family expanded their backyard garden in Regina to keep their young children occupied and to provide a healthy food source during uncertain times.
Jodi put in a few zucchini seeds as part of the traditional Indigenous Three Sisters companion planting trio of corn, beans, and squash. Little did she know she’d end up with enough zucchini to feed not only her household but all their friends and neighbours!
“I was dropping off zucchini left and right,” Jodi laughs, “And then I had to decide what to do with the rest of it.”
She settled on a savoury, herby, quiche that quickly became a family favourite. The canola oil crust is economical and easy to whip up in a hurry. Chile flakes give the filling a bit of heat and brushing the crust with mustard before baking adds an extra layer of flavour. Topped with a generous portion of cheese, this dish is so appealing to her kids Jodi says they barely notice they’re eating veggies!
Recipe creation comes naturally to Jodi after a lifetime spent in the kitchen. Growing up on the Okanese First Nation, of Nakoda Cree descent, Jodi could often be found at her grandmother’s side in the kitchen, soaking up culinary knowledge even before she was tall enough to reach the counter.
Now she has a large social media following and loves sharing her recipes and culture. She was able to connect with an even wider audience as a contestant on Season 3 of CBC’s The Great Canadian Baking Show and most recently as co-host of the new series “Big Heart, Small Town”.
Try this dish the next time you find yourself overrun with zucchini or are simply in need of a comforting, family-friendly option.
Zucchini Quiche
Ingredients
Canola Oil Pie Crust
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2/3 cup canola oil, chilled in freezer for 2 hours
- 1/2 cup ice water
- 1 egg, beaten slightly
- 1 Tbsp vinegar
Filling
- 2 Tbsp canola oil
- 3 cups thinly sliced zucchini
- 1 medium sweet onion thinly sliced
- 3 large eggs
- 1 Tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups shredded medium cheddar cheese
- 1 Tbsp prepared mustard
Instructions
Canola Oil Pie Crust
- In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
- Add cold/frozen canola oil. Pulse again once or twice.
- Combine water, egg and vinegar in a small bowl.
- With food processor running, slowly pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
- Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.
- Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.
Filling
- In large non-stick skillet, heat oil over medium heat. Add zucchini and onion, cook stirring occasionally until softened about 10 minutes.
- In large bowl, whisk together eggs, parsley, garlic powder, basil, oregano pepper flakes, salt and pepper; fold in zucchini mixture and cheese.
- Brush refrigerated pie crust with mustard. Pour zucchini mixture over top. Bake in 400 °F (200 °C) oven on lower oven rack for 35 to 40 minutes, or until the centre is set and knife inserted comes out clean. Let stand 15 minutes before cutting and serving.
