Fall Quiche

Posted on October 20, 2011

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This morning while grabbing Aussie coffee before heading to the park, the special dish on the chalkboard at the MilkBar caught my eye. It was a roasted tomato and corn quiche. Brilliant. So simple. We have those two veggies in abundance right now. Thanks CSA. I decided to make it happen.

First, roast tomatoes and corn for 30 min or so with olive oil and coarse salt (I like a TJ smoked sea salt-a nice tang to it!) It will start to smell amazing…warning, you may be tempted to just eat them off the pan, as I started doing while prepping the quiche…

Chop any other veggies that sounds interesting. I also roasted broccoli (for my little snacker) and had sausages lying around, so it all went in. A medium onion never hurt either.

Pie crust can be found in this post.

Here are the quiche filling basics:

  • 2 large eggs
  • 2 large egg yolks
  • 1 1/4 cups half-and-half (so necessary)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • Pinch nutmeg (freshly grated might be nice)
  • 1 cup grated Gruyere or Swiss

You can substitute milk and skip the extra egg yolks, but you’ll never regret going the richer route.

Bake at 375 for 30-35 min. Best to do a pre-bake for 5-8 min with weights on the crust so you avoid the soggy bottom crust effect.

I have some oops associated with getting the hang of this practice. Picture dried beans baked into a pie crust and then stuck there…! My best bet has been foil laid on the crust bottom with rice or beans on top of it.

Enjoy with a light salad and a Pinot Gris or Gewürztraminer

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Posted in: pie, Roasted