Sunday, June 12, 2011
A Fresh and Simple Dinner
To use up some of my delicious farmer's market produce, I made quiche last night. And it was delightful!
Simple Summer Quiche
Preheat oven to 375 F
1 1/4 cups flour
1/2 tsp. salt
1/2 cup cold butter
1/4 -1/3 cup cold water
In a food processor, pulse together flour and salt. Cut up butter into chunks and then pulse into flour mixture until it is the size of peas. Slowly stream in water until dough is formed. Cover and chill in the fridge while you get the filling ready.
I always make my crust in the food processor because I find it turns out much nicer. But if you are a pro at hand mixing pastry and don't want the extra dishes, feel free to mix it up by hand.
I used what I had on hand, but replace anything with what you have.
1 1/4 cups milk
5 stalks asparagus sliced into 1 cm pieces
handful spinach, chopped roughly
5 mushrooms, sliced
5 green onions, sliced
small handful cilantro, chopped
1 tbsp. fresh dill, chopped
about 1 cup shredded cheddar
salt and pepper, to taste
Lightly whisk eggs and milk together. Stir in vegetables, herbs, and cheese. Season with salt and pepper. Now roll out your crust and place it into a lightly greased pie plate. Crimp edges and pour filling in. Bake at 375 F for about 40-60 minutes. My pie plate is fairly deep, so mine took about 55 minutes. It is ready when the eggs are springy and no longer wobbly. You might get a bit of liquid in the center when it first comes out of the oven, but as long as it is clear and isn't runny egg, just let it sit for a few minutes and the eggs will reabsorb it. It is just the liquid from the vegetables. Serve warm with a green salad.