Directions

Make the Dough:

1. In a food processor, pulse the all-purpose flour, almond flour, and salt.

2. Add the cold butter, then pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse again.
4. Drizzle in ice water, one tablespoon at a time, until the dough just comes together.
5. Shape the dough into a disc, wrap it in plastic, and refrigerate it for at least 30 minutes.

Prepare the Pan

1. Cut a 16-inch piece of parchment paper. Flip the 9” round cake pan upside down and centre the parchment over it.

2. Make diagonal cuts every 2 inches from the edge of the parchment to the rim.
3. Place the pan upright and tuck the parchment inside, ensuring it lines the bottom and sides.

Rolling Out & Pressing the Dough Into the Pan

1. Flour Your Surface & Roll the Dough:

2. Add a dusting of flour over your work surface and on your rolling pin to prevent sticking.
3. Roll the dough into a 13-inch circle (about ¼ inch thick). This gives you enough dough to cover the bottom and press up the 2-inch sides of your cake pan.
4. Transfer the Dough to the Pan:
5. Carefully lift the dough and place it into the parchment-lined cake pan.
6. Gently press the dough into the bottom and up the sides, ensuring there are no air pockets.
7. Press & Shape the Edges:
8. Use a ½-cup measuring cup to gently press the dough into the corners where the bottom meets the sides. This helps create a clean edge and even thickness.
9. Trim any excess dough extending over the top.
10. Chill Before Baking:
11. Place the pan in the fridge for at least 15–30 minutes before blind baking. This helps the crust hold its shape while baking.
12. Preheat the oven to 375°F (190°C) while the crust is in the fridge.

Blind Bake for a Sturdy Crust

1. Dock the Crust: Before adding weights, use a fork to gently prick the bottom of the crust in several places. This helps steam escape and prevents bubbling.

2. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Place the pan in the oven and bake for 20–25 minutes until the edges start to set.
4. Carefully lift out the parchment and weights, then bake for another 5 minutes until the crust is lightly golden.

Prep the Zucchini

1. Use a mandoline or vegetable peeler to create thin zucchini ribbons.

2. Lightly salt and let sit for 10–15 minutes on paper towels (or a clean tea towel) to draw out any moisture.
3. Pat dry to prevent excess water from making the filling soggy.

Make the Filling

1. In a blender, combine spinach, basil, tarragon, chives, eggs, cream, milk, salt, pepper, and nutmeg. Blend until smooth.

2. Pour into the pre-baked crust and evenly distribute 2/3 of the crumbled feta over the top.

Arrange the Zucchini Spiral

1. Roll one zucchini ribbon into a tight coil and place it in the center of the quiche.

2. Wrap additional ribbons around it, slightly overlapping, until the surface is covered in a spiral pattern.

Bake & Serve

1. Bake at 375°F (190°C) for 35–45 minutes or until the center is set and the top is lightly golden.

2. Let it cool slightly before slicing. Sprinkle with the remaining feta (or serve on the side) and lemon zest. Serve warm or at room temperature.
3. Serve with a simple tomato, red onion, and basil salad for a fresh and vibrant meal.