Vegetable Quiche
makes one 9” quiche that serves 8

Ingredients – Pie Crust

1 1/4 cu All Purpose Flour
6 tbl Cold Butter, diced into small pieces
3 oz Cream Cheese, torn into small pieces

Ingredients – Filling

3/4lb Fresh Asparagus
1/2 Onion, cut into thin Strips
1/3 each Red, Yellow, Orange Pepper, cut into thin strips
1 tbl Avocado Oil (olive oil is fine)
1 1/2 tbl Flour
2 cu Swiss Cheese, shredded
5 eggs
1 cu Heavy Cream
1 tsp Salt
1 tsp Dried Tarragon
1/2 tsp Red Pepper Flakes

Prepare pie crust by placing ingredients in a food processor and processing until dough comes together. Transfer all ingredients to a clean surface and form into a ball. Flatten down to a large disk with about a 6” diameter and cover tightly with plastic. Refrigerate for at least an hour. If you don’t have a food processor, use a pasty cutter to mix ingredients together and then work with your hands until dough comes together.

After an hour, roll out crust and transfer to a pie pan, allowing the edges to extend over the sides. Roll the overhang into a border around the edge and then crimp to create a nice ridged rim. Place back in the refrigerator for 30 minutes (or freezer for about 15 minutes).

Preheat oven to 425˚F. Poke the bottom of the crust with a fork multiple times. Bake pie crust for 8 minutes. Remove and sprinkle about 1/4 cup of cheese on the bottom. Allow to cool.

Reduce heat to 350˚F.

Blanch Asparagus spears in boiling water for 1 minute, then place in an ice water bath. Once cool, dry them on a paper towel. Cut off 8 of the nicest tips at about 2” long and set aside. Cut remaining asparagus into 1/2” pieces. Place these pieces in a bowl and toss with half of the four.

Sauté onions and peppers in avocado oil over medium heat until tender, about 5-7 minutes. Remove and set aside. When cool, place vegetables in a paper towel and squeeze out excess liquid. Place in a bowl and toss with remaining half of the flour.

Whisk together eggs, cream, salt, tarragon, and red pepper flakes.

Put 1/4 of remaining cheese on bottom of crust. Add vegetables and then top with asparagus pieces. Add remaining cheese. Pour egg mixture on top. Place on a baking sheet and tent some aluminum foil over the pie so that it’s not touching the surface of the quiche. Place in oven.

While quiche is baking toss the eight spears in a whisked egg white and set aside.

Bake quiche for 40 minutes. Open oven and slide out quiche. Remove aluminum and quickly arrange the 8 spears on top. Return to oven and bake for 10-15 minutes longer or until brown on the edges and a knife or wooden skewer inserted into the center comes out clean.

Let stand for at least 10 minutes to room temp before serving.

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