It’s quiche day! We’re making a Very Tall Quiche with Zucchini and Greens. Because what else are you going to do with all that zucchini you bought? Whether you make this whole-wheat version of The Only Pie Crust, or go classic (recipe also below), I recommend making this quiche the night before. That way, it’s all baked and ready to be sliced during what are peak quiche-consuming hours, the Quiche Hour, 11am-12pm, sometimes also known as “brunch.”

This recipe is from Sweet Enough, now available wherever books are sold!

Thank you to Oscar Mayer for sponsoring today’s episode! Biggest thank you to their 100% all beef franks, which frankly, are delicious. Find out how to get your own hot dogs here: http://bit.ly/443Qpg9


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CHAPTERS
00:00 A Very Tall Quiche with Zucchini and Greens
01:01 I will eat quiche, but only during The Quiche Hour
03:48 How to: whole wheat crust
12:28 Let’s get quicheing
15:16 Squeeze, fill, bake, slice, eat
17:00 1.75 cups zucchini juice!
20:25 This is why quiche is the ideal make-ahead dish
20:42 Quiche time!

CREDITS
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Dennis Robert Thomas (@dennisorthomas)
B-Cam: Sean Ryan
Audio: Yves Albaret (@yvesarmand)
Editor: Alec Cohen (@alec_cohen)
Culinary: Rebecca Firkser (@rebeccafirkser)

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