Vegetable Quiche
This recipe is will fill a deep dish pie pan. if you are using a regular size pan reduce the ingredient by a 1/3.
What you need:
Crust: 1 cups flour ¼ tsp salt ¼ pound butter 1 egg yolk 2 Tbsp water *Filling: 6 eggs 1 1/2 cups half & half or cream 2 smallish potatoes, peeled, diced, boiled 1 bunch chard, destemmed, wilted 1 leek, thinly sliced, sauteed 1 small zucchini, diced, sauteed 1 ¼ cup feta, crumbled 1 tsp Summer Herb Garden Savory |
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 flat disk. Chill in the refrigerator for at least 30 minutes.
Filling:
Preheat oven to 425° F.
Sauté the leeks, zucchini and the potatoes unit the vegetables are tender and set aside.
In a medium bowl, whisk together eggs, cream, Summer Herb Garden Savory, salt and chives.
On a floured surface, roll out the crust and place it in a deep dish pie pan. fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
Place the vegetables and cheese in the pie pan, then pour the egg mixture over the top. Do not fill to top, rather leave about 1/2 inch of space, then discard any excess egg mixture.
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 edge comes out clean.
Allow quiche to sit 10 minutes before serving.
*Just about anything tastes good in a quiche, as long as you keep the cheese/vegetable ratio about the same.
Use 1½ - 2 cups prepped vegetables and 1¼ cup shredded or crumbles cheese of choice.
Use soft cheeses like cheddar, feta, goat cheese, or pepper jack.
Vegetables like tomatoes or green onions do not need to be cook ahead of time,
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 flat disk. Chill in the refrigerator for at least 30 minutes.
Filling:
Preheat oven to 425° F.
Sauté the leeks, zucchini and the potatoes unit the vegetables are tender and set aside.
In a medium bowl, whisk together eggs, cream, Summer Herb Garden Savory, salt and chives.
On a floured surface, roll out the crust and place it in a deep dish pie pan. fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
Place the vegetables and cheese in the pie pan, then pour the egg mixture over the top. Do not fill to top, rather leave about 1/2 inch of space, then discard any excess egg mixture.
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 edge comes out clean.
Allow quiche to sit 10 minutes before serving.
*Just about anything tastes good in a quiche, as long as you keep the cheese/vegetable ratio about the same.
Use 1½ - 2 cups prepped vegetables and 1¼ cup shredded or crumbles cheese of choice.
Use soft cheeses like cheddar, feta, goat cheese, or pepper jack.
Vegetables like tomatoes or green onions do not need to be cook ahead of time,
but yellow onions, peppers, squash, etc. should be sautéed and greens like spinach need to be wilted.