Quiche with Vegetables Recipe

From Dorothy McNett's Recipe Book.

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Quiche with Vegetables

From Dorothy McNett's recipes at www.dorothymcnett.com. I like to use fresh peas or corn for the vegetables in this recipe as they do not need to be cooked first. But any cooked diced vegetable is a great choice as well.

1 cup all purpose unbleached flour
1/2 teaspoon fine sea salt
1 few grindings of pepper
6 tablespoons very cold unsalted butter
1/4 cup cold water
2 tablespoons extra virgin olive oil
2-3 cloves garlic, minced
1/4 - 1/3 cup onion, minced
3 large eggs
1 cup milk or half and half
1 cup salami or ham, diced
1 cup cooked diced vegetable of your choice (or uncooked peas)
1 cup grated cheese (cheddar, fontina, gouda, emmenthal...)

Preheat oven to 400 degrees. In food processor with steel chopping blade in place, whirl flour, salt and pepper. Add the butter and process with quick off and on movements until mixture has the consistency of very coarse crumbs. (Or, cut the flour in with a pastry blender.) Add the cold water and process until dough begins to cling together. With hands, form dough into a ball, but do not knead it. Sprinkle some flour over a pastry cloth and onto the rolling pin. Roll out into a 10 inch circle. Carefully transfer to an 8 or 9 inch quiche pan or dish. Pierce the crust all over with a fork to make steam vents. Trim edges and flute as desired. Line the pastry with a circle of parchment paper and then scatter pie weights over the paper to hold the pastry in place while baking. Bake 12-15 minutes, or until light brown and crisp. Remove from oven, remove paper and weights. Set aside.
Reduce oven to 375 degrees. In small bowl, combine olive oil, garlic, and onion. Cook in microwave 2 minutes, or saute them in the oil in a little skillet on a burner. In batter bowl, whisk eggs with half and half. Blend in diced salami or ham, vegetables, garlic mixture, and cheese. Pour into baked crust. Bake about 35 minutes, until puffed and light brown. Serve warm, cut into wedges.

Recipe created 2001-04-24.

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