This quiche by Farmstand Manager, Alanna can be suited to your tastes and time of year. Various root vegetables can be used for the “crust”: potato, carrot, sweet potato, parsnip or a combination. And various fillings can accentuate depending on what is seasonally available, or what you have in the kitchen.
Serves 8 with a salad
20 minutes to prepare, 35-45 minutes to bake
Start with your base recipe:
Crust vegetables: wash, dry, and peel (if desired) 3-4 medium root vegetables
5 fresh eggs
1 cup plain Greek yogurt
¾ cup milk
½ cup heavy cream or half and half
1 onion, chopped
Olive oil or butter for sautéing
salt and fresh cracked pepper
And choose your own adventure:
1 cup grated or crumbled cheese: Swiss, aged cheddar, Gruyere, plain goat cheese, or feta
2 cups fresh seasonal veggies:
- chop and sauté with onions until crisp tender: asparagus, kale, broccoli, broccoli rabe, leeks, Swiss chard, grean beans
- chop or slice if needed, do not sauté: tomato, roasted pepper, corn (steamed and scraped off the cob), roasted garlic, spinach, peas,
fresh chopped herbs: thyme, basil, chives, sorrel, rosemary
extras: pick one… kalamata olives, bacon (cooked and chopped), sausage (cooked and crumbled)
The variations are endless, but here is a place to start:
Bacon, Corn and Thyme: Cook 4 strips bacon until crispy. Break into pieces and set aside. Add to sautéed onion: 1 cup chopped Swiss chard and 1 cup fresh corn (I use leftover corn on the cob- just slice the kernels off), cook until chard is wilted, 1-2 minutes. Add 1 Tbs fresh chopped thyme at the end, season with salt and pepper. Use Gryere or cheddar, or your choice of cheese.
Asparagus Chive – Add to sautéed onion: 1 lb. asparagus, ends snapped off and discarded, and broken into four or five pieces per stalk. Sauté until crisp tender and season with salt and pepper. Add 1 TB fresh chopped chives, use goat cheese for 1/2 cheese.
Roasted Garlic, Broccoli Rabe and Sausage – In a pot of boiling salted water, cook 1 lb broccoli rabe until nearly tender, 4 minutes. Drain, squeeze dry, chop and add to sautéed onion, cook until tender, another 2-3 minutes. Toss in 1 cup (4 oz) cooked, crumbled farmer’s market sausage mixed with 4 large cloves of roasted garlic. Top assembled quiche with ¼ cup grated gruyere cheese.
OK so, first I get out all of my ingredients and make sure I am ready to go.
Preheat the oven to 375˚ F/ 190˚C.
Then, I concentrate on thinly slicing the “crust” vegetables. It is important to work towards getting not only a thin slice, but also a consistent thickness within a slice and among slices so they all cook the same. Any slices that are too small, or I mess up on, I hide in the middle and who’s to know?
I single layer the slices along the pie plate, overlapping generously, and fill up the center as needed to support the edges. Remember this is a perfect place to use those imperfect slices! Overlap the bottom pieces lightly.
Next, sauté the onions or leeks in oil or butter at a medium heat, stirring frequently so that the onions do not brown. Add a couple pinches of salt here. After 3-4 minutes, add any chopped vegetables that need some cooking time: asparagus, kale, broccoli, broccoli rabe, swiss chard, green beans. Cook veggies until crisp tender.
While things are sautéing, in a separate bowl: beat the eggs and add the yogurt, milk and cream. Remember, it is always nice to have help in the kitchen!
Once the onions are soft and translucent, I turn off the heat and add the fresh herbs, so they have a chance to mingle with everything. Taste this mix, and salt and pepper to your liking (remember that the cheese will add a nice salty taste, as will extras like kalamata olives, bacon or sausage).
Ok. Ready to assemble.
I take the assembled “Crust” and dump in half of my cheese, and all of the sautéed veggies and any extras. If I have other veggies I add them now (peas, corn, chopped spinach, roasted pepper, roasted garlic). Next, gently pour the egg mixture over everything, being careful not to dislodge the base crust or veggies.
Top with remaining cheese, (some slices of fresh tomato if you want) a couple turns of the pepper grinder, and you’ve got yourself a masterpiece.
Gently place in the oven and cook for 25 minutes, rotate and cook for another 10. Your house should smell lovely. About now I start checking the finished product. I am looking for the center to be slightly wiggly. Remove from the oven and let rest on a wire rack. The quiche will continue to cook. Let set at least 15 minutes. Serve warm or at room temperature.