Quiche is one of our favorite, time-consuming meals to make. You really have to plan a day in advance, but it is so worth it. You get dinner, and breakfast, and then dinner again. It didn't hurt that an office mate actually gave us three dozen eggs because her neighbor's chickens were on egg-laying overdrive. And, our garden is also bursting with life, so gathering the herbs was no problem either. And it made for a beautiful bright green dough.
Pie crust
1 ¼ cup flour
1 tsp salt
½ tsp freshly ground black pepper
8 tbsp (1 stick) cold unsalted butter
4 tbsp chopped herbs (rosemary, oregano, chives, parsley,
thyme)
3-4 tbsp ice water
4 oz cheese
4 green onions/scallions chopped
4 slices of bacon
1 cup cooked greens (kale, spinach)
broccoli
t tbsp. melted butter
1 cup cream
2 eggs
salt, pepper
Place the flour, salt and pepper in food processor and pulse
to combine. Add the butter and process until the mixture resembles coarse
crumbs. While the machine is running, gradually drizzle in the water,
processing until the dough comes together to form a ball. Transfer the dough to
a lightly floured surface and shape it into a flat disk. Wrap it in plastic
wrap and refrigerate it for at least an hour or overnight.
Cook the bacon in a cast iron pan. Once cooked through,
remove the bacon and leave the bacon fat in the pan. Sautee the
onions/scallions & garlic in the bacon fat, add in whatever vegetables you
want to use. Let cool. Whisk together the eggs, cream, salt and pepper. Stir in
the cheese. Once the veggies are cooled, add them to the egg mixture.
Take the dough out of the fridge and let it get a little
soft – just so you can manipulate it into the pie pan. Roll out into a disc,
and shape into your pie pan. I'm afraid of shaping pie dough, so that task falls to D., always.
Fill the pie with the egg-veggie-cheese mixture. Bake for 50
minutes to an hour,; you know it’s done when you poke with a toothpick in the
center, it comes out clean. Let it sit
for 10-15 minutes, and then slice & enjoy!
