1/2 tsp salt
1/3 cup (78mL) ice water
1 1/2 cups + 1 Tbs (185g) flour
1/2 cup + 1 Tbs (122g) butter, chilled and cubed
6 Tbs (48g) flour
1 cup (240g) creme fraiche
1 cup (236mL) milk
1 tsp salt
1/2 tsp pepper
1 Tbs thyme, chopped
5 slices bacon
2 zucchini, peeled, sliced lengthwise
1/2 cup cheese (whichever you enjoy most, we used gruyere)
Preheat oven to 180 C.
Pulse salt, flour and butter in a food processor until it resembles coarse crumbs. Add in ice water until a dough forms. Gather into a ball, wrap in plastic wrap and chill for 2 hours.
Roll out dough on a lightly floured surface to slightly bigger than a 10 inch skillet. Place dough in skillet, trimming off any excess. Cover with plastic and chill for 20 minutes.
Remove the plastic, line with parchment and apply pie weights. Bake for 25 minutes, until light brown. Remove parchment and weights and bake for an additional 5 minutes, then leave to cool.
Whisk 1 egg with flour, then add in the remaining eggs. Add in creme fraiche then milk before whisking in salt, pepper and thyme.
Saute bacon for 5 minutes or until just cooked. Arrange bacon and zucchini slices in crust and sprinkle over cheese. Pour the egg mixture over the top and bake for 20 minutes. Reduce temperature to 160 C then bake for an additional 40-50 minutes until set.
Serve warm or at room temperature and once cooled, wrap up a few pieces for the lunch boxes!
10 inch skillet
Credits: Martha Stewart
Photo Credits: Julie Marie Craig