Summertime sits in a pie shell

Photo-Quiche2 copyEggs are plentiful in the summer and so are the fresh veggies and eggs and veggies get along so well that it’s almost sinful. Rich, seductive creamy eggs and snappy-go-lucky veg are so into each other that it makes you want to get them a room. Luckily, my perfect pastry crust makes the most amazing love nest for these two lovers. Make this quiche in the morning when the summer air isn’t yet shimmering with heat so that the oven doesn’t stifle you out of the kitchen.

Filling:
1 c. mushrooms, washed, dried and chopped
1/2 c. onion, diced
2 cloves garlic, minced
1 Tbsp oil
1 c. broccoli florets
1 c. shredded ham (optional)
1 1/4 c. half and half cream
1 1/2 c. shredded cheddar cheese
3 eggs + 3 egg yolks
1/4 tsp salt

Crust:
1 1/4 c. pastry crust
1/2 tsp garlic salt
1/2 c. unsalted butter
3 or more Tbsp of really cold water

Preheat oven to 375F
In a medium bowl, mix together flour and garlic salt. Cut in the butter and combine with a pastry blender until the butter is pea sized. With a fork ‘fluff’ in the cold water one tablespoon at a time until your dough becomes thick enough to handle by hand. Roll it out evenly on a floured surface and gently place it into a pie plate. Trim the edges (I usually just hack them off- I’m not one for artistry in dough) and fill with a layer of baking beans. Pop the pie shell into the oven and bake blind for 12 minutes.

While the pie shell bakes, sauté the onions and mushrooms in oil until soft (about 5 minutes) and then add the garlic and cook another minute. Remove from heat and cool.

Set a pot of water on the stove over high and pour in a cm of water. When the water is boiling, pour in broccoli, cover and reduce heat to simmer for three minutes. Strain and cool.

In a large bowl combine eggs, egg yolks, cream, 1 tsp salt. Mix well and stir in the cheese, broccoli, and onion mixture.

Pull the blind-baked pie crust out of the oven and scoop out the beans. Pour in the egg mixture and pop the whole thing into the oven once more. Bake for 30 minutes, until the top is golden and the middle wiggles slightly when jiggled.

 

 

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