Farmer’s Market Quiche

Quiche Crust* (makes enough for four tart quiches or one 9″ crust)
1 large egg
2-1/2 T ice water
1-1/2 cups all-purpose flour
1/2 tsp. sea salt
10 T unsalted butter, sliced into small cubes

* If using a premade pie crust, remove from freezer 20 minutes before filling.

In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside.

In the bowl of a food processor, pulse the flour and salt briefly until mixed.  Add in the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a dough forms.

Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or, if using, tart pans. Lay the rolled-out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.

Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.

I like blind bake (pre-cook) my quiche crust. To do this, heat your oven to 350 degrees. Line the bottom of the quiche crust with a piece of foil or a parchment circle. Place pie weights (or dry beans if you don’t have pie weights) on top of the foil. These will keep the bottom of the quiche crust from rising up.

Bake the crust for 30 minutes or until it starts to brown lightly. Remove from the oven and set aside to cool while preparing the filling.

Filling
2 cups assorted cherry tomatoes, cut in half and drained on a paper towel
1 T (14 g) olive oil
3 cups of your favorite farmer’s market vegetables in 1/2 slices: (here are some I used recently):
        Asparagus spears
        Zucchini
        Broccolini
        Crimini mushrooms
Onion, medium dice
4 large fresh eggs
1 cup (227 g) half-and-half, or whole milk
1/4 cup (30 g) unbleached all-purpose flour
1/2 tsp kosher salt
1/2 tsp coarse ground mustard (or 1/4 tsp dry mustard)
1/2 tsp fresh ground pepper
1 T fresh basil, chopped, plus extra for garnish (or 1/2 tsp pesto)
1 cup (113 g) shredded Gruyere cheese

Wash and slice the tomatoes and place on a paper towel-lined plate to drain.

Heat the olive oil in a large skillet over medium heat. Add the farmer’s market vegetables in a single layer, season with salt and pepper and cook until lightly browned.

If you’re including mushrooms, use a separate skillet at the same time (and a good dollop of butter with the oil). As Julia Child says, “do not crowd the mushrooms or they won’t brown properly”).

When the vegetables are all lovely and browned, set them aside in a bowl.

In a medium mixing bowl combine the eggs, half-and-half, flour, chopped basil (or pesto), salt, pepper and mustard. Whisk until well blended or make it super easy and hit it with an immersion blender. (Try to remove any lumps from the flour).

Sprinkle the shredded cheese in the bottom of the baked crust. Layer the tomatoes over the cheese and then the rest of the vegetables. Gently pour the egg mixture over the vegetables.

Bake at 350 F for 30 minutes or until the egg mixture is set in the center. If the crust looks like it is browning too quickly, foil the edges for the last ten minutes. (If using a store bought crust, this usually doesn’t need to be done).

Remove from the oven and allow the quiche to cool for 10-15 minutes before serving. It may also be served at room temperature. Some fun garnishes: fresh basil, scallions, fresh cherry tomatoes.

Delicious reheated the next day as well!