Kitchen Sink Quiche (or Frittata)

 

This is more of a template than a recipe (A reciplate?)
It is designed to produce one quiche, to feed four hungry people.
It is
designed to work as a frittata, if crust isn’t your thing.
It is designed to be played with, for delicious fun, with not one, not two, but THREE (3) cheese opportunities.

A vibrant vehicle for any and all garden goods.

A vibrant vehicle for any and all garden goods.

The Case for Quiche

Before each harvest, Spoon Full Farmers walk the garden to witness the transfiguration of vegetables. Once green tomatoes suddenly ripen with warm color. Leafy greens generously fill out their foliage like the plumage of exotic birds. The delicate frills of carrot tops reveal sturdy roots of sweet glory.

We pick, bunch, and gather a bounty to bring to you at market and in CSA boxes.

You inspect the various offerings, checking each crop for its vitality, utility, and beauty, considering each possible way to transform these gifts of the soil into delicious dinner (or in this case, brunch).

As the garden’s produce changes from week to week, and season to season, one thing doesn’t change. The steadfast staple: Quiche.

Quiche stands by all year, ready to coax the best out of any cornucopia.
Quiche: where crust, filling, and eggs come together in marvelous three-part harmony.

Ingredients:

The flaky crust

1 large egg

2½ tablespoons ice water

1½ cups all-purpose flour

½ teaspoon sea salt

10 tablespoons cold unsalted butter, sliced into ¾ inch cubes or smaller

The Filling

 
Some sample filling ingredients. Improvise with what’s at hand!

Some sample filling ingredients. Improvise with what’s at hand!

 

Raid your fridge and pantry for vegetables for the filling.

Popular picks: asparagus, broccoli, Spoon Full’s braising greens.
Loose carrots, the rest of the week’s mushrooms, that dependable bunch of kale that sits at the back of the crisper drawer. Onions, shallots, leeks, scallions, and garlic.

Even leftovers! You get the idea.

Oh, and cheese. Cheese of any kind.

Some cooking oil.

For reference, a typical quiche can comfortably handle a bunch of greens, an onion, and a few large carrots.

Eggs

6-8 eggs, depending on inventory and appetite.

Step 1, Make Crust:

In a small bowl, whisk together the egg and ice water. Set aside.

In a mixing bowl, mix the flour and salt, and then “Cut in” the butter with a pastry blender if you have one. Alternatively, use two dinner knives working in opposite directions, sawing the butter until you’re left with a coarse meal of flour-covered butter blobs. This video shows how it’s done.

Work in the egg-water mixture until a cohesive dough forms.

On a lightly floured surface, roll out the dough until it fits the dimensions of your pie pan. Gently press the dough onto the pan and trim off any overlap.

Pop it into the freezer to chill for 25 minutes.

Step 2, Chop and Soften Filling:

Preheat your oven to ~400°F.

 
Chop chop!

Chop chop!

 

Chop your various items of vegetable bounty (sans cheese) into small-ish pieces.

Soften everything in a pan over medium-high heat with your favorite cooking fat and your favorite spices. Stir to prevent burning. Or let it burn! You are the master of your quiche.

Cook until your veggies are tender.

Step 3, Whisk Eggs:

Quiche is all about the eggs. Whisk together your six to eight eggs.

*CHEESE ALERT!* Cheese Opportunity #1: Feel free to grate some (or a lot) of your favorite cheese into the egg mixture. Alternatively, a few spoons of yogurt or cream add a delicious richness and texture to the final quiche product. Whisk to incorporate.

 
Some finely-chopped parmigiano!

Some finely-chopped parmigiano!

 

Season with salt and your favorite herbs and spices.

Step 4, Harmonize:

Pull the crust out of the freezer.

 
Brush a little egg onto the crust, before the first bake.

Brush a little egg onto the crust, before the first bake.

 

Brush a thin layer of the egg mixture all over the crust (don’t worry about including bits of cheese or yogurt, if using).
Bake the crust in the hot oven for two minutes.

Remove the crust from the oven.
Scoop in the filling to form a loose, even layer, leaving about an inch of space from the top of the crust.
If you have too much filling, enjoy a snack now! Or serve it on the side, later.

Pour the eggs atop the filling. You want the eggs to come just shy of the crust rim.
If you have too much, reserve the extra for future scrambling.
If you need more, whisk however many you lack and pour them in with the rest.

*CHEESE ALERT!* Cheese Opportunity #:2 Feel free to grate some (or a lot) of your favorite cheese on top of your uncooked quiche.

Bake in the oven until the crust has browned and the eggs have set.
You can test this by gently shaking the quiche back and forth. If it jiggles or looks runny, it needs a little longer. Alternatively, insert a toothpick or single spaghetti noodle completely through the eggs and filling. When it comes out clean, the quiche is ready.

When all signs point towards perfect doneness, remove and let sit for a few minutes. Meanwhile:

*CHEESE ALERT!* Cheese Opportunity #3: Feel free to grate some (or a lot) of your favorite cheese atop your piping hot quiche.

Garnish with fresh herbs (or minced carrot tops!).

 
IMG_1120-2.jpg
 

Enjoy!

#spoonfullfed

#CheeseAlert