Fall quiche
This lovely recipe is adapted from one I found at Bluebird Farm's website. I always thought making quiche was hard, but really, it's all the deliciousness of an omelet, without requiring any skill. And you can add ANYTHING to it. Any great fall veggies from the farmer's market or the CSA box or the grocery store. Feel free to improvise!
Source
Source
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Crust:
1 cup flour
¼ teaspoon
salt
¼ pound cold
butter, in small pieces
1 egg yolk
(save the white for the quiche)
2
tablespoons ice water
Directions:
1. Mix the
flour and salt in a bowl.
2. Cut in the
butter with your fingers or a pastry blender until the mixture resembles coarse
meal or tiny peas.
3. Whisk the egg yolk
and water together in another bowl, add the flower mixture, and blend until the
pastry is smooth and holds together in a ball. It can be mixed in a food processor; process first the flour, salt, and
butter quickly together, then add the egg yolk and water through the funnel and
process until the dough balls up around the blade.
4. Pat the
dough into a pie pan or springform with your hands. Pull pieces of the dough from the ball and
press them over the bottom and sides of the pan, using the heel of your
hand. The dough should be thick enough
to hold the filling, but be careful that it is not too thick around the bottom
edge or the finished tart will seem coarse.
5. Prick the
bottom with a fork and bake it unfilled for 12 minutes in a preheated 425 F
oven. If you used a springform pan, do
not remove the sides until you serve the tart.
Quiche
½ pound
fresh greens (spinach, chard, stir-fry mix, radish greens, or any other fresh
cooking green you have on hand)
4 eggs
1 egg white
from tart pastry
2 cups light
cream or milk (if you use milk whole milk works best although I have made it
with 2%)
½ tsp salt
Pinch of
cayenne pepper
1 ¼ cups
grated swiss, cheddar or other hard cheese
1 partially
baked Tart Pastry from the first recipe
Directions
1. Preheat the
oven to 425 F.
2. Dice onion
and sauté in olive oil or butter. While
the onions are cooking wash and chop greens. When the onion is almost done (when it starts to turn transparent) add
the greens and put a lid on the pan to help it steam. Cook the greens until they are soft.
3. Sprinkle ½
of the cheese over the bottom of the tart shell. Place the onions and greens into the tart
shell. Combine the eggs, egg white, cream
(or milk), salt, and spices in a bowl and beat thoroughly. Ladle the mixture over the greens and
onions.
4. Sprinkle the remainder of the
cheese over the top of the egg mixture.
5. Bake for 15
minutes at 425 F; then lower the heat to 350 F and bake for 30 minutes more, or
until a knife inserted in the center comes out clean. Serve in wedges hot or cold.
***
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