Bake It Now: Summer Squash Gruyere Quiche

• 3/4 cup spelt flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, cold and cubed
• 5 to 6 tablespoons Moroccan mint green tea, brewed and cooled
• 1 tablespoon olive oil
• 1 small zucchini, cubed
• 1 medium yellow summer squash, cubed
• 1 shallot, sliced
• 3/4 cup heavy cream
• 3 eggs
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon from 1 bag (cut open) or from loose Moroccan mint green tea, finely chopped
• 1/4 teaspoon kosher salt
• 3 1/2 ounces Gruyere cheese or Jarlsberg cheese, cubed (1/2 cup)

1. Mix the flours and salt in a large bowl.
2. Using your fingers, rub the butter cubes into the flour until combined and pea-sized.
3. Mix the cold tea into the flour with your hands until the dough coheres.
4. Form the dough into a ball and wrap in plastic wrap; refrigerate for 30 minutes or until as firm as a baseball.
5. Lightly flour a work surface, your hands, and a rolling pin.
6. Roll away from the middle of the dough and rotate the dough.
7. Roll and rotate until the dough is 18-inch thick.
8. Fit the dough into a 10-inch tart or pie pan.
9. Trim the excess above the pan sides, but keep the crust walls tall.
10. Refrigerate 30 minutes.

spelt flour, allpurpose, kosher salt, unsalted butter, mint green tea, olive oil, zucchini, summer, shallot, heavy cream, eggs, fennel seeds, mint green tea, kosher salt, gruyere cheese

Taken from www.foodrepublic.com/recipes/bake-it-now-summer-squash-gruyere-quiche-2/ (may not work)