Zucchini and Sweet Potato Quiche in Whole Wheat Pastry

Zucchini and Sweet Potato Quiche in Whole Wheat PastryPhotos:  Michael Kahn

By Margi Lenga Kahn


1 ¾ cups whole-wheat flour (I used sprouted whole wheat flour)

1/4 cup unbleached all-purpose flour, plus 

more for rolling dough

1 tsp. salt

1/4 cup olive oil

1/3 to 1/2 cup iced water


Ingredients – FILLING:

1 tbsp. olive oil, plus more for oiling tart pan

2 cloves garlic, peeled and finely minced

2 shallots, peeled and finely chopped

2 medium zucchini, ends trimmed, cut into quarters, lengthwise, and into 

1/2-inch pieces (cut-up broccoli or asparagus can be substituted)

1 medium unpeeled sweet potato, microwaved or roasted in the oven until just tender

1handful fresh herbs (thyme, oregano, parsley) finely chopped (about 2 tbsp.)

1- 1/4 cups grated cheddar cheese

1 tsp. salt

3 large eggs

1-1/2 cups light cream (half and half)

Pinch of nutmeg

Salt and fresh ground black pepper, to taste