Summer Quiche

It's that time of year again. Zucchini time!! I look forward to this time of year - zucchini are so satisfying to grow. I swear, you just plant the seedlings, water them when you think of it and they just go nuts! I love them. And they taste good, so there's another plus in the pro column. In the Pacific Northwest, my zucchinis hit a few weeks before the tomatoes are ripe, but when they all come in together, it's magic.

Summer Quiche
Serves 6-8
Preheat oven to 350

For the filling
6 eggs
2 cups shredded zucchini, drained (about 2 medium/small zucchini)
2 tomatoes, sliced
1/2 cup half and half
1 1/2 cups cheddar cheese shredded
1/2 cup chopped onion
1 tablespoon chopped fresh basil
1/8 teaspoon red pepper flakes
1 tablespoon butter 
Pinch of salt and a pinch of pepper

For the shell (double recipe, and you'll only need half. Save the rest for another quiche or some other delicious option.)
11 tablespoons butter chopped
2 1/4 cups flour (I split mine 1 cup whole wheat flour, 1 1/4 cup white flour)
1/4 teaspoon of salt
~1/4 cup very cold water
For complete pie dough instructions, click here.

Step one - make the pie dough and let it rest in the fridge. While the dough rests shred zucchini and wrap it in a clean dish towel and weight it so the water starts to come out of the zucchini.

Next, chop onion and basil and shred cheddar cheese. In a skillet, melt one tablespoon of butter and add the red pepper flakes and the onion. Saute onion for about 5 minutes until it's starting to become translucent. 

Roll out the chilled dough and fit it into the pie plate. I am terrible at making pretty pies edges, but I try my best. 

Mix together the eggs, half and half, zucchini, the basil, salt and pepper, the cooked onions and half the cheese. Mix together until well combined.

Fill the pie shell with the egg and veggie mixture. Slice the tomatoes and arrange on the top of the pie. Cover the pie and the tomatoes with shredded cheese. 

Bake for 50 minutes to an hour, or until the egg is not jiggly and the crust is toasted. I like using a clear glass pie dish so that I can see when the bottom of the crust is done. Let the quiche cool a bit, cut and enjoy!

Made this time last year...

Mango Chilli Chicken Salad

Shrimp and Grits

 

Bacon and Cheddar Quiche

Recently we asked our Facebook fans for recipe requests and some of you asked for Easter brunch ideas.  Another asked for a quiche recipe.  Well…here you have both!  This quiche is wonderful.  It was a little time-consuming because I made the crust from scratch but the prep time would only take about 20 minutes if you use store-bought crust.  Since I have fallen in love with my crust recipe, I use it as often as I can :)  I used half of the sugar in this crust than I normally do since this is a savory dish.  However, the touch of sugar balances well with the saltiness of the bacon.

The ingredients of this quiche are very simple: bacon (which makes everything yummy), a good quality white cheddar, and green onion.  The bacon gives texture to the dish and the green onions brighten it.  Quiche is a staple brunch item and is very versatile.  You can add almost any ingredient you want.  If you make it pretty and balance color and texture, it will be perfect.  Just make sure not to overcook it.  If it starts to puff up, then the eggs may be cooking too much.  Watch closely!

Bacon and Cheddar Quiche

Crust:

½ tsp salt

1 1/3 c all-purpose flour

1 tbsp sugar

7 tbsp very cold unsalted butter

3 tbsp very cold butter-flavored shortening

2-3 tbsp very cold water

Filling:

3 eggs

1c milk

1c shredded white cheddar

6-7 slices bacon, cooked and crumbled

1 tsp salt

1 tsp pepper

½ tsp garlic powder

½ tsp onion powder

2-3 green onions

Combine salt, flour, and sugar in a food processor bowl.  Pulse a few times to combine.  Cut butter and shortening into small pieces and add to bowl.  Pulse until small crumbs start to form.  Slowly pour water, 1 tbsp at a time, down food processor chute while pulsing.  Repeat until dough starts to come together.

Empty dough out onto floured surface and form into a small round disk.  Place in a zip-top bag and refrigerate for at least 30 mins.  Preheat oven to 400F.  Remove dough from bag and lightly flour both sides.  Roll dough out into a 10” circle and carefully move to pie pan.  Using your fingers, create the desired pie edge.

Fill piecrust with dry beans and cook on 400F for 15 minutes or until lightly browned.  Remove crust from oven and discard beans.  Reduce oven heat to 375F.

Tip: Use a pie weight or dry beans while pre-cooking the crust instead of docking (pricking with a fork).  If the egg mixture seeps into the holes, it could make the crust soggy.

Combine eggs and milk in a bowl.  Beat until combined.  Mix in remaining ingredients.  Pour egg mixture into cooked piecrust.  Cook at 375F for 30-35 mins or until well set.