Thursday, May 5, 2011

Vegetable Quiche

I had wanted to take a short cut with the dough for this recipe and just use ready-to-use pie crust. But although I had taken the package out of the freezer the night before, it had not completely thawed. When I tried to unroll it, it broke and so I had to do the crust from scratch. Normally, that wouldn't have been a problem except that both kids decided to go crazy and demanding in the middle of all that. Well, just one of those days when preparing dinner ends up being absolutely rushed and un-enjoyable. I did get the quiche in the oven at the end, later than I wanted to of course, but we enjoyed eating it. Even LittleGrouch ate a piece but only because he wanted a chocolate cookie for dessert.
You can of course use the vegetables and cheese of your choice for this quiche.

1 2/3 cups all-purpose flour
1 large egg
4 tbsp milk
1/4 pound (1 stick) butter

1 medium zucchini, cut into 1/4 inch cubes
1 celery stalk, cut into 1/4 inch cubes
2 bunches scallions, cut into 1/4 inch thick slices
2 medium carrots, cut into 1/4 inch cubes
7 oz Gruyère cheese, grated
7 oz heavy cream
4 large eggs
1-2 tbsp snipped chives

Place all ingredients for crust in a food processor, using 2 dashes of salt. Pulse a few times to blend ingredients together. Wrap in plastic wrap and put in refrigerator for 45 minutes. Preheat oven to 400°F. Roll dough out thin and place into 9 or 10 inch quiche form (or use about 10 individual 4-inch tartelet forms) , covering the sides and cutting off excess dough. Prick with fork.  Mix all vegetables and place on crust. Sprinkle with chives, then cheese. Whisk together eggs and cream. Season well salt, pepper, and nutmeg. Pour over cheese. Bake for 30 minutes. Let stand for 10 minutes, then serve with mixed greens.

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