What You Need


Crust

1 c. Butter-flavored Crisco

3 c. Flour

1 tbsp. Dried parsley

1 tbsp. Fresh rosemary; minced finely

2 tbsp. Lemon juice

4 to 6 tbsp. Cold water

 

Filling

1 lb. Asparagus

1 lb. Broccoli

2 tbsp. Olive oil

½ of a Sweet yellow onion

1 Shallot; minced

3 to 4 cloves Fresh garlic; minced

6 Eggs

1 1/2 c. Heavy cream

1 1/2 c. Milk

1 to 2 c. Shredded parmesan cheese

  Serves:  6 to 8


  Prep. Time:  1 hr. 30 min.

    (time for the dough to chill)

  Cook Time: ​ 1 hr. 30 min.


  Difficulty:  Advanced

Ahh, quiche. A savory pastry crust, filled with creamy egg custard that’s usually hiding delicious bits of cheese, vegetables, and sometimes even bacon. What’s not to love?  But there’s a dark side to quiche: It usually takes a considerable amount of time to prepare and most quiches are just so…small. The quiche hits the table and within seconds it’s gone from the pan and from everyone's plate!  Suddenly you’re struck by a cook’s deepest fear: that people will leave feeling hungry.  Don’t fret my friend - what you need is this quiche: it's towering and hearty – exactly what you need to slow down even the most avid eaters; as least long enough for you to bring out the next course :)

Spring Vegetable Quiche

What You Do


1.  In a large mixing bowl combine the Crisco, flour, parsley and rosemary.  Using a dough blender or two table knives, cut the flour into the Crisco until you have small, pea-sized pieces of Crisco coated in flour.


2.  Stir in the lemon juice and then add 4 tablespoons of water.  Stir to combine; if the dough is too dry, add more water one tablespoon at a time, until the dough will hold together.  (Be careful not to add too much water, you don’t want sticky dough.)


3.  Shape the dough into a ball, trying not to handle it too much, and cover tightly with plastic wrap.  Refrigerate for at least one hour, up to overnight.


4.  When you are ready to assemble the quiche, preheat the oven to 350°F and place the rack in the center position.


5.  Snap the tough ends off of the asparagus and cut the spears into 1-inch long pieces. Trim the broccoli into small, bite-sized florets.


6.  Heat the oil in a large skillet; sauté the onion and shallot for about 3 to 4 minutes, or until fragrant.  Add the garlic, asparagus and broccoli and cook for 2 minutes more, stirring often, until vegetables are bright green.  Remove from the heat and set aside to cool.


7.  Remove the dough from the refrigerator.  On a well-floured surface, roll the dough out into a 16” round circle.  Carefully transfer the dough to a 9” round spring-form pan, with the bottom in place and the hinge latched.  (A spring-form pan is what most folks use for cheesecake – here it helps you get a deep, rich quiche!)


8.  Tuck the dough into the corners of the pan, but do not press it in.  Check for any holes or tears where the filling might leak out.  If there is any dough overlapping the top, trim that down to just above the top of the pan. 


9.  Place the spring-form pan on a cookie sheet to help transfer it in and out of the oven.


10.  In a mixing bowl, whisk together half of the eggs, cream and milk.  Arrange half of the vegetable mixture in the bottom of the spring-form pan; top with 1/3 of the Parmesan cheese and pour in the egg mixture.  


11.  Whisk the remaining eggs, cream and milk together.  Add the remaining vegetable mixture to the pan, top with 1/3 of the parmesan cheese and pour in the next batch of egg mixture.  Top with the remaining parmesan cheese.


12.  Bake the quiche for about 1 hour, or until the top is golden brown and the center is set.  Remove from the oven and let cool for at least 15 minutes.  Trim any excess crust from the top using a serrated knife.


13.  Run your knife gently between the crust and the wall of the pan to make sure the crust is loosened from the ring of the spring-form.  Slowly open the hinge and carefully lift the ring off of the quiche.


14.  To serve the quiche, cut into wedges using a large chef’s knife or serrated bread knife.  This dish reheats well and can be refrigerate, covered, for 3 to 4 days (but good luck keeping it that long.)

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