Zucchini-Feta Quiche | Savory & Crispy

Place flour on a work surface or in a bowl. Cut the cold butter into cubes and add it to the flour along with one egg and 2 tablespoons of water. Quickly knead into a smooth dough with your hands or a food processor. Briefly push the dough away from you with the heel of your hand (fraisage) to perfectly incorporate the butter – this makes the dough particularly tender.

Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

For the filling, mash the feta with a fork. Mix with the remaining 2 eggs, sour cream, picked thyme leaves, grated Parmesan, and a pinch of nutmeg. Cover the mixture and set aside.