Grilled Vegetable Quiche
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Grilled Vegetable Quiche. An easy to prepare brunch or even weekday dinner idea that's full of colour, flavour and nutrition.
With several summer weekends still ahead of us, I thought I'd share this Grilled Vegetable Quiche recipe that Spouse really enjoys. Her favourite combination of peppers, onions and asparagus is particularly delicious.
Of course you could add any number of other veggies to this quiche, just keep them on the softer side and not hard root vegetables which would have to be almost fully cooked before using them.
Grilled corn, eggplant, zucchini, all types of onions, shallots, even hot peppers, could all be substituted. With all of summer's bounty currently hitting the market, let what's fresh and seasonal guide your choices.
Plan ahead.
For weekend entertaining, I have often blind baked the crust the day before and then just added the filling before completely baking the next morning. This will save considerable time when you have friends coming for brunch.
If you're looking for a Meatless Monday Meal, this one fits the bill as well.
We like to serve it with a fresh summer salad. On this particular occasion it was a Strawberry Spinach salad.
But, like choosing the vegetables for the quiche, let what's fresh and tasty now guide your choices.
One quick tip for a speedier quiche is to use frozen puff pastry for the crust, eliminating the time it takes to make regular pastry.
A smaller version like in our Spinach Parmesan Quiche would work well for smaller groups as well.
Just adjust the amounts to those recommended in the Spinach Parmesan Quiche (pictured below) and you should be fine. Otherwise use two sheets of frozen puff pastry and make two smaller quiches in 8 inch pans as indicted.
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Grilled Vegetable Quiche
Grilled Vegetable Quiche. An easy to prepare brunch or even weekday dinner idea that's full of colour, flavour and nutrition.
Ingredients
For the quiche crust.
- ½ cup very cold butter cut into small cubes
- 1 ¼ cups flour
- ¼ teaspoon salt
- 3-4 tablespoon ice water Only enough to make a dough form.
For the filling
- 1 ½ cups grilled vegetables, chopped
- 3 cloves garlic, finely minced
- 6 large or extra large eggs
- ¾ cup whipping cream
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 cup grated smoked cheddar cheese, or a cheese of your choice
Instructions
To prepare the pastry
- Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
- Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
- Wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
- Roll the dough into a 12 inch round and place in the bottom of a 9 or 10 inch pie plate. Push the dough edges down the sides, being careful not to stretch the dough at all.
- Crimp the edge of the dough however you like.
- You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.
- To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
- Bake at 375 degrees for about 15 minutes. Remove baking weights and parchment (or foil) and bake for an additional 5 minutes.
- Remove crust from oven and let cool for a few minutes while you prepare the filling.
To prepare the filling
- Toss together the garlic, grilled vegetables and grated cheese and add to the blind baked pie crust.
- Whisk together the eggs whipping cream, salt and pepper very well, then pour slowly and evenly over the vegetables and cheese.
- Reduce heat in the oven to 325 degrees F and bake for an additional 30-35 minutes or until the centre of the quiche has set.
- Let rest for 5 minutes before cutting and serving.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Nutrition Information
Yield
8Amount Per Serving Calories 377Saturated Fat 16gCholesterol 198mgSodium 406mgCarbohydrates 20gFiber 1gProtein 11g
I'm so excited to see you have another cookbook coming out I have all your other ones and even with the internet and your regular posts I use them frequently . Living in Vancouver it's a wonderful connection to the Maritimes
You said to pour over the sausage and garlic, did you mean vegetables?