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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 4 |
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Colorful spring vegetables make this quiche as beautiful to look at as it is delicious to eat. To save some time when preparing it, use a refrigerated pie crust. Bake the crust as directed in the recipe. Ingredients:
1 1/4 cups all-purpose flour |
1/4 teaspoon salt |
7 tablespoons unsalted butter, chilled, cut up |
2 -3 tablespoons ice water |
1/3 cup red bell pepper, diced |
1/3 cup yellow squash, diced |
1/2 cup fresh peas or 1/2 cup frozen peas, thawed |
1 cup smoked turkey, diced |
3/4 cup shredded gruyere cheese |
1/4 cup green onion, chopped |
2 tablespoons freshly grated parmesan cheese |
3 eggs |
3/4 cup milk |
2 tablespoons chopped fresh basil (optional) |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. In medium bowl, stir together flour and 1/4 tsp salt; add butter.
2. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
3. Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed.
4. Shape into flat round; cover.
5. Refrigerate 1 hour.
6. Heat oven to 425°F.
7. On lightly floured surface, roll dough into 12 round.
8. Place dough in bottom and up sides of 9 tart pan with removable bottom.
9. Trim excess dough; reserve small piece.
10. Line dough with aluminum foil; fill with dried beans or pie weights.
11. Bake 12 minutes; remove foil and weights.
12. Bake an additional 5-7 minutes or until dough is set.
13. Remove from oven; reduce oven temperature to 375°F.
14. If any cracks have developed in the crust, use reserved dough to patch.
15. Meanwhile, bring medium saucepan of water to a boil over medium-high heat.
16. Add bell pepper and squash; boil 3 minutes.
17. Add peas; boil 2 minutes.
18. Drain well; place over bottom of partially baked crust.
19. Arrange turkey over vegetables; sprinkle with Gruyère, green onions and Parmesan.
20. In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust.
21. Bake at 375°F.
22. for 30 minutes or until set.
23. Shredded carrot or chopped cauliflower may be substituted for the squash.
24. Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
25. Seal, label and freeze up to two months.
26. Do not thaw before reheating.
27. Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
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