From Chef Aurélien Dufour

Summer Vegetable Quiche

Recipe serves: 4

A Note from chef dufour: 

Want to brush up on your international cooking? Quiche is a classic French dish, available at any charcuterie shop in France. 


  • 3 whole eggs
  • 1/2 pint of heavy cream
  • 2 soup spoons of creme fraiche or sour cream
  • 1 pinch of salt and pepper
  •  2 pinches of thyme or your favorite herb
  • 1 tomato
  • 1 zucchini
  •  1 onion
  • 1 pie dough (try baking your own, or buy a pie crust or puff pastry dough from the store)
  • 1 handful of shredded Swiss or parmesan cheese


  1.  Slice onion, zucchini and tomato.

  2.  Roast vegetables on a pan with a little cooking oil or butter. Start with onion, and once it becomes transparent, add zucchini and then tomato. Last, add thyme or your favorite herb to give vegetables some extra flavor.

  3.  Preheat oven to 350F.

  4.  Cover quiche pan with parchment paper or brush it with butter. Place pie dough in quiche pan and use a fork to prick bottom of crust all over to prevent bubbles.

  5.  Optional step: To prevent dough from shrinking while cooking, place parchment paper on top of dough, and place pie weights or dried beans inside while pre-cooking.

  6.  Pre-cook dough for about 15 min until nicely browned.

  7.  Meanwhile, prepare quiche batter by beating 3 eggs with heavy cream and the 2 soup spoons of crème fraîche or sour cream. Add a pinch of salt and pepper.

  8.  Once edges of dough are golden, take it out and remove weights or beans (discard beans or save for cooking other pies).

  9.  Place cooked vegetables evenly in quiche and pour batter in on top of it.

  10.  Sprinkle some Swiss or parmesan cheese on top and place quiche in oven for about 30-45 minutes.

  11.  To check if quiche is cooked, take a knife and insert it into middle of quiche. If blade is clean it means quiche is cooked. If there is still sticky dough on knife blade, it needs to be cooked a little longer.

  12.  Serve warm alongside a crisp side salad.