Primavera Quiche
Description: Colorful spring vegetables make this quiche as beautiful to look at as it is delicious to eat. To save some time when preparing it, use a refrigerated pie crust. Bake the crust as directed in the recipe.
Cook Time: 1 hour
Prep Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes
Recipe Category: One Dish Meal
Keywords: Lunch/Snacks, Poultry, Cheese, Vegetable, Meat, Potluck, Spring, Weeknight, Oven, < 4 Hours
Nutritional Information (per serving):
- Calories: 521.4
- Fat Content: 33.4g
- Saturated Fat Content: 19.3g
- Cholesterol Content: 242.9mg
- Sodium Content: 624.1mg
- Carbohydrate Content: 36.7g
- Fiber Content: 2.5g
- Sugar Content: 2.4g
- Protein Content: 18.8g
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 | all-purpose flour |
| 1/4 | salt |
| 7 | unsalted butter |
| 2 – 3 | red bell pepper |
| 1/3 | fresh peas |
| 1/3 | Gruyere cheese |
| 1/2 | green onion |
| 1 | Parmesan cheese |
| 3/4 | eggs |
| 1/4 | milk |
| 2 | fresh basil |
| 3 | salt |
| 3/4 | fresh ground pepper |
| 2 | ground nutmeg |
Instructions:
-
In a medium bowl, stir together flour and 1/4 tsp salt; add butter.
-
With a pastry blender or 2 knives, cut in butter until the mixture resembles coarse crumbs with some pea-sized pieces.
-
Add 2 tablespoons of water; stir until the dough begins to form, adding additional water 1 teaspoon at a time, if needed.
-
Shape into a flat round; cover and refrigerate for 1 hour.
-
Heat oven to 425°F (220°C).
-
On a lightly floured surface, roll dough into a 12″ (30cm) round.
-
Place the dough in the bottom and up the sides of a 9″ (23cm) tart pan with a removable bottom.
-
Trim excess dough and reserve a small piece.
-
Line the dough with aluminum foil and fill with dried beans or pie weights.
-
Bake for 12 minutes; then remove the foil and weights.
-
Bake for an additional 5-7 minutes or until the dough is set.
-
Remove from oven and reduce oven temperature to 375°F (190°C).
-
If any cracks have developed in the crust, use the reserved dough to patch them.
-
Meanwhile, bring a medium saucepan of water to a boil over medium-high heat.
-
Add bell pepper and squash; boil for 3 minutes.
-
Add peas; boil for 2 minutes.
-
Drain well and place over the bottom of the partially baked crust.
-
Arrange turkey over the vegetables; sprinkle with Gruyère, green onions, and Parmesan.
-
In a medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper, and nutmeg; pour into the crust.
-
Bake at 375°F (190°C) for 30 minutes or until set.
-
Shredded carrot or chopped cauliflower may be substituted for the squash.
Notes:
- If you are going to freeze the quiche for later, freeze it on a tray; then wrap it with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label, and freeze for up to two months. Do not thaw before reheating. Unwrap and bake in a 375°F (190°C) oven for 20-25 minutes, or until heated through.
