What to do with all those summer vegetables? Throw them into a convenient and nutritious quiche!
A little while ago I confessed my love for that classic French fare, the baguette. Today, I confess my love for another classic of French cuisine, quiche. Now, don’t get me wrong, I love a good frittata. Growing up, my Italian mother made frittata with zucchini from the garden and sauteed onions, a dish that remains a staple in our family, and to this day I will still happily devour some. But the crust inherent in a quiche transforms humble, simple eggs into glorious pie. And what is better than pie?
I love the convenience of quiche. I pull out all my vegetables and take a look at what combination might go well together. In the summer, with so many fresh vegetables from the garden, this is particularly inspiring. It’s not only a terrific way to use up veggies, but one quiche, baked and stored, makes a quick, tasty and nutritious lunch, made more wholesome with this clean recipe.
I start with einkorn flour for a healthier crust, using grass-fed butter to up the nutritional value, Then I chop up all my veggies, maybe some grass-fed cheese, and lovingly join it with some fresh, clean eggs. I use whole milk instead of heavy cream, sometimes even using goat milk for an additional health benefit. And Voilà, as my French friends say. The baby and I have a beautiful lunch at the ready for several days.
Tell me, do you quiche?
For the crust:
1 1/3 cup all-purpose flour (I use einkorn, which ups the flavor as well as health benefits!)
1/2 teaspoon sea salt
8 tablespoons butter, chilled
For the filling:
1 cup whole milk or goat's milk
1/2 teaspoon salt
1/2 cup cheese of your choice (I like cheddar.)
1/2 cup two veggies of your choice (Such as spinach and arugula or asparagus and broccoli.)
Salt and pepper to taste
Make the crust:
Add the flour and salt into the bowl of a stand mixer. Mix together using the dough hook.
Cube the butter and drop in a few pieces at a time. Let the butter and flour mix until the butter is absorbed and becomes sand-like.
Add in the egg and mix until you have a dough formed.
Wrap the dough in parchment paper or plastic wrap and place in the refrigerator to harden, anywhere from 30 minutes to overnight.
Preheat the oven to 375 degrees.
Before you're ready to bake the quiche, remove the dough from the fridge. (If it's very hard, leave out to soften for 10 to 15 minutes.)
Cover a 9 inch cake or pie pan with aluminum foil.
Flour a work surface and roll out the crust until it's about a 1/4 inch thick.
I like to gently lift the dough all around in a circular motion to peel it from the work surface, then go back and pull it all up in one lift to place inside the pie pan.
Push the back of a fork along the edge of the pan, sealing down the dough.
Place the pan with the crust back into the refrigerator while you take the next steps.
Make the filling:
If you're using tougher vegetables, like asparagus or broccoli, you'll want to soften them slightly before adding them to the filling. Add them to a steam basket for a minute or two, just until they start to hint at softening. You don't want to soften them completely or overcook them because they will cook in the oven as well. Add them to an ice bath to cool. For softer veggies, like spinach or arugula, I just chop them up and toss them in raw; they'll cook in the oven.
Add the eggs to the bowl of a stand mixer and whisk until frothy using the whisk attachment.
Add in the milk and mix.
Add in the veggies and cheese and mix to combine. You can also add a few shakes of salt and pepper into the egg mixture at this point.
Remove the pan from the refrigerator and pour the egg mixture into it.
Place in the oven and bake for 35 to 40 minutes. You want the surface to be slightly golden, but the center to still be slightly jelly like with a little jiggle to the touch.
Let cool for 5 to 10 minutes.
Slice and serve with a simple side salad or enjoy on its own.