A Cook's Garden Summer Dinner

If you are looking for a delicious way to use a lot of vegetables and herbs from your garden or the farmer's market this is it!  I have made this quiche a few times with a variety of veggies and it is always a hit.

Vegetable and Cheddar Quiche

Recipe found in From the Cook's Garden by

Ellen Ecker Ogden

Pastry Crust

1 1/4 c unbleached all-purpose flour

1/4 c cake flour

1 1/2 tbsp sugar

1/4 tsp fine sea salt

9 tbsp unsalted butter, chilled, cut into 1/2 inch cubes

3 tbsp vegetable shortening

1/3 c ice water

Mix flours, sugar, salt in medium bowl.  Cut in butter until mixture resembles coarse cornmeal with a few pea-sized bits.  Gradually stir in water until dough holds together.  Gather up the dough into a thick disk, wrap in waxed paper, and refrigerate for at least 30 minutes.  If dough is well chilled and hard, let stand at room temperature for about 10 minutes to soften slightly before rolling.

Custard Filling

1 c. heavy cream or half-and-half

4 large eggs

1/2 tsp chopped fresh thyme or 1/4 tsp dried

1/4 tsp chopped fresh sage or 1/8 tsp dried

1/4 tsp fine sea salt

ground black pepper

1 c shredded sharp Cheddar cheese

2 bacon strips, cooked and crumbled

1 c cooked chopped vegetables, combinations such as broccoli, leeks, asparagus, or spinach (squeeze spinach to remove excess moisture) (Use your imagination! I used more than 1 c)

1 tbsp finely chopped fresh parsley or chervil

Position rack in center of oven and preheat to 375F.  Roll out dough on lightly floured work surface into an 11- or 12-inch circle about 1/8 inch thick.  Fit into a 9- inch pie plate trimming and crimping the edge.  prick the dough in several places with a fork.  Line the dough with a piece of aluminum foil, and fill with dried beans, raw rice, or pie weights.

Bake until the dough looks set but not browned, about 12 minutes.  Remove foil with the beans and et stand until ready to fill.

Whisk cream, eggs, thyme, sage, salt, and pepper until combined.  Sprinkle the cheese (and bacon, if using) over the bottom of the pastry, then top with the vegetables.  Pour in the custard, and then sprinkle with the parsley.

Bake until knife inserted in the center of the filling comes out clean, about 35 minutes.  Let stand about 10 minutes before serving warm.

In addition to baking my own crust I have also used Trader Joe's pre-made crust, which tasted just fine and cut down on prep time immensely!

Thanks for visiting... I am now off to tend to my new chickens and do some major weeding in the garden.  ~Have a joyful day~

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