Garden Vegetable Quiche
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*FILLING:
6 eggs 1 1/2 cups half & half or cream 2 smallish potatoes, peeled, diced, boiled 1 bunch kale, destemmed, wilted 1/2 yellow onion 1 small zucchini 1 ¼ cup feta or goat cheese 2 large tomatoes 1-2 tsp fresh marjoram |
WHAT YOU NEED:
CRUST: 1 cups flour ¼ tsp salt ¼ pound butter 1 egg yolk 2 Tbsp water |
METHOD:
CRUST:
This crust will not roll out as smoothly as a traditional crust. You may have to patch it in places. But the flavor is worth it.
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
FILLING:
Preheat oven to 425° F.
Thinly slice the tomatoes and place them on a thick paper towel. Place a second paper towel on top and press gently to remove excess liquid. Let sit.
Destem the kale and cut it into small pieces. In a sauté pan, heat 1 tsp olive oil, then add the kale. Add a dash of water, then cook until the kale is fully wilted. Remove from pan and set aside.
Peel and dice the onion and potatoes (if you are using fresh new potatoes, leave the peel on). Add 1 Tbsp olive oil to the pan, and sauté until the potatoes soften and the onions look translucent. Dice the zucchini and add it to the pan. Sauté until the potatoes and zucchini are done.
Whisk together eggs, cream, salt, and finely minced marjoram in a mixing bowl.
On a floured surface, roll out the crust and place it in a deep dish pie pan. Fold over any excess crust into the pie pan, leaving the crust flush with the edge of the pan, then press into the side.
Place the vegetables in the crust, then crumble the cheese over the vegetables. Pour the egg mixture over the top. Do not fill to the top; leave about 1/2 inch of space, then discard any excess egg mixture. Carefully place the tomato slices over the top.
Bake for 15 minutes at 425 degrees, then reduce heat to 300 degrees and bake an additional 30 minutes, or until a knife inserted 1 inch from the edge comes out clean.
Allow the quiche to sit 10 minutes before serving.
*This recipe will fill a deep-dish pie pan. If you are using a regular-size pan, reduce the ingredients by 1/3.
Anything tastes good in a quiche if you keep the cheese/vegetable ratio about the same.
Use 1½ - 2 cups prepped vegetables and 1¼ cup shredded or crumbled cheese.
Use soft cheeses like cheddar, feta, goat cheese, or pepper jack.
Vegetables like tomatoes or green onions need not be cooked beforehand,
but yellow onions, peppers, squash, etc., should be sautéed, and greens like spinach need to be wilted.
CRUST:
This crust will not roll out as smoothly as a traditional crust. You may have to patch it in places. But the flavor is worth it.
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
FILLING:
Preheat oven to 425° F.
Thinly slice the tomatoes and place them on a thick paper towel. Place a second paper towel on top and press gently to remove excess liquid. Let sit.
Destem the kale and cut it into small pieces. In a sauté pan, heat 1 tsp olive oil, then add the kale. Add a dash of water, then cook until the kale is fully wilted. Remove from pan and set aside.
Peel and dice the onion and potatoes (if you are using fresh new potatoes, leave the peel on). Add 1 Tbsp olive oil to the pan, and sauté until the potatoes soften and the onions look translucent. Dice the zucchini and add it to the pan. Sauté until the potatoes and zucchini are done.
Whisk together eggs, cream, salt, and finely minced marjoram in a mixing bowl.
On a floured surface, roll out the crust and place it in a deep dish pie pan. Fold over any excess crust into the pie pan, leaving the crust flush with the edge of the pan, then press into the side.
Place the vegetables in the crust, then crumble the cheese over the vegetables. Pour the egg mixture over the top. Do not fill to the top; leave about 1/2 inch of space, then discard any excess egg mixture. Carefully place the tomato slices over the top.
Bake for 15 minutes at 425 degrees, then reduce heat to 300 degrees and bake an additional 30 minutes, or until a knife inserted 1 inch from the edge comes out clean.
Allow the quiche to sit 10 minutes before serving.
*This recipe will fill a deep-dish pie pan. If you are using a regular-size pan, reduce the ingredients by 1/3.
Anything tastes good in a quiche if you keep the cheese/vegetable ratio about the same.
Use 1½ - 2 cups prepped vegetables and 1¼ cup shredded or crumbled cheese.
Use soft cheeses like cheddar, feta, goat cheese, or pepper jack.
Vegetables like tomatoes or green onions need not be cooked beforehand,
but yellow onions, peppers, squash, etc., should be sautéed, and greens like spinach need to be wilted.