'Garden' Quiche

‘GARDEN’ QUICHE

I was inspired to make this quiche by the amazing greens growing in my garden. If you are not as fortunate to have your garden season happening just yet, fear not… you can buy the veg that inspires you the most from your local grocer and it will work just as well.

FOR THE CRUST:

You can always buy a pre-made crust but there is nothing better than homemade. It’s easier than you think so don’t be intimidated!

-        2 cups All Purpose Flour

-        1 cup Whole Wheat Flour (If you don’t have whole wheat flour just use All Purpose)

-        1 full tsp of salt

-        1 stick (1/4 cup) of butter – cut into 1/8” wedges and then quartered.

-        Approx. 1 cup-1 ½ cups of cold water (as needed)

METHOD:

-        Combine Flour and salt

-        Add clumps of butter in small batches and mash and combine with fingers and/or pastry cutter so that butter is combined with flour and resembles pea sized clumps. Do not overwork.

-        Once butter is all added the ‘dry dough’ should have changed colour slightly (more yellow like the butter) and again butter should be well worked through but not overly worked nor any large chunks remaining. Press and squeeze any large chunks of butter/flour to break up further if needed.

-        Add 1 cup of water and combine using hands until a sticky dough is formed.

-        If too dry, add more water as needed – dough should still be dry to the touch, not wet. If too wet, add more flour.

-        Bring together into a ball and wrap in plastic wrap and put in fridge to rest for a minimum of 30min

-        Once rested, return to a lightly floured surface (all purpose flour – approx. 1 tbsp).

-        Using a rolling pin (or other cylindrical object) roll dough evenly so that it is ¼” thick.

-        Grease 10-12” pie or quiche pan with butter or oil. Sprinkle lightly with All Purpose Flour and knock out any excess by lifting and turning pan. (use the excess for rolling the dough)

-        Place dough in pan and press out edges to eliminate shrinkage.

-        Crimp edges by pinching your thumb and forefinger together if desired. Otherwise, cut off excess dough outside of pan edge.

-        Place in fridge until ready for filling (the butter in the pastry will start to melt otherwise and you want the dough to be cold when going into the oven)

FILLING:

-        8 whole eggs

-        ¼ cup of milk (or water)

-        1 tsp Salt

-        ¼ tsp Pepper

-        1 tsp each of fresh/dried thyme and oregano

-        1-2 tbsp Butter

-        4 cups fresh spinach, swiss chard, kale (combined) – chopped finely

-        3-4 mushrooms – sliced

-        ½ cup diced tomato (fresh or canned)

-        ¼ cup grated cheddar or swiss cheese (or other cheese you have on hand)

METHOD:

-        Pre-heat oven to 400 degrees

-        In a 10” fry pan, melt butter and saute greens, mushroom and tomato until most of the water/moisture has evaporated – set aside until needed.

sauteed veg

-        Remove chilled quiche pan with formed crust from fridge

-        Beat eggs, milk/water, salt, pepper, thyme and oregano until combined

-        Pour into quiche pan

-        Sprinkle in sautéed mushrooms, tomato and chopped greens to ensure evenly dispersed

-        Sprinkle grated cheese on top

-        Place in middle rack of oven for approx. 45min (it should appear only slightly bouncy to the touch when cooked)

-        Remove from oven and let stand for 10min before serving.

Serves 6-8

·       Can be frozen into individual pieces or as a whole and reheated in oven or microwave later (once thawed) if desired.