Fall Quiche

Posted on October 20, 2011


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

Posted in: pie, Roasted