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QUICHE - Mushroom, Zucchini and Sun-Dried Tomato Quiche
Nb persons: 0
Yield: 6 servingsIngredients
Preparation time:
Total time:
Source:
| Mediterranean Quiche Recipe courtesy Emeril Lagasse, 2002 (5 Stars) | |
| 2 tablespoons | unsalted butter |
| 1 cup | sliced yellow onions |
| 1 medium | zucchini, chopped |
| 1/4 pound | mushrooms, wiped clean and sliced |
| 1 teaspoon | minced garlic |
| 4 ounces | oil-packed sun-dried tomatoes, drained and chopped |
| 3 tablespoons | chopped fresh basil |
| 2 teaspoons | chopped fresh thyme |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 3 large | eggs |
| 1 1/4 cups | half-and-half |
| 1/2 cup | grated Gruyere |
| 1/2 teaspoon | crushed red pepper |
| Savory pie crust, recipe follows | |
| 3 ounces | goat cheese, crumbled |
| Savory Pie Crust: | |
| 8 ounces | flour,, (about 1 1/2 cups plus 2 tablespoons) |
| 1/2 teaspoon | salt |
| 4 ounces (1 stick) | cold butter, cut into 1/4-inch pieces |
| 2 tablespoons | solid vegetable shortening |
| 3 tablespoons | ice water |
Directions
~Preheat the oven to 375 F.
~In a large skillet melt the butter over medium-high heat.
~Add the onions and zucchini and cook, stirring, for 6 minutes.
~Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.
~Add the garlic and cook for 1 minute.
~Add the tomatoes, basil, and thyme and season lightly with salt and pepper.
~Cook, stirring, for 1 minute.
~Remove from the heat and let cool.
~In a bowl, beat the eggs and half-and-half together.
~Add the salt, pepper, grated Gruyere, and crushed red pepper.
~Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top.
~Bake for 25 to 30 minutes until set. <Remove from the oven and let cool for 30 minutes before serving.
Sift the flour and salt into a large mixing bowl.
~Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. ~Work the ice water into the dough until it just comes together, being careful not to over mix.
~Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes.
~Turn onto a lightly floured surface and roll out into an 11-inch circle.
~Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan.
~Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. ~Remove from the oven and uncover.
~Let cool slightly on a wire rack before filling.
Yield: 1 crust
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