Roasted Root Vegetable Quiche
This is a recipe that you’ll want to keep on hand, at all times, no matter the season. You can fill your quiche with any sort of flavors. Think of it as your blank canvas . Here’s some flavor profiles I think would be bomb :
- Broccoli, bacon and cheddar. (pre-cook the broccoli though).
- Potato, ham and swiss cheese (again, pre-cook the potatoes).
- Various root vegetables, roasted.
- Mushroom & shallot.
- Zucchini, sun-dried tomato and feta cheese.
- Any array of seasonal vegetables.
And don’t forget the cheese.
Lots of cheese.
Roasted Root Vegetables
1 large sweet potato
2 medium carrots
1 small butternut squash
1 large parsnip
Peel and dice into large chunks all vegetables.
Preheat oven to 200°C (400°F).
Toss peeled and diced vegetables with2 generous tablespoons of EVOO, dash if sea salt ,(fleur de sel) and cracked pepper.
Place on sheet tray with parchment paper and cook, tossing every so often, until tender and golden brown. About 45 minutes.
When vegetables are done roasting turn oven down to 190°C (375°F).
Pastry Dough
Make this while veggies are roasting.
2 1/4 cups flour
1 cup Crisco (1 1/4 cup butter)*
Hefty pinch of kosher salt (or fleur de sel)
3-4 tablespoons of ice cold water (enough that the dough comes together and is a smidge sticky).
Mix all ingredients together except for the water. When your fat is incorporated, add the water until the dough comes together and forms a smooth dough. Wrap in plastic wrap and chill until vegetables are done roasting.
*You cannot substitute equally butter for shortening. Multiply quantity by 1.25 if you want to use butter instead of shortening and by 0.8 if you want shortening instead of butter. This is due to the amount of fat and water in each item.
Quiche Filling
4 eggs, large
1 1/2 cup milk
Generous handful of shredded cheese, your choice
Pinch salt and pepper
Whisk all ingredients together till fully incorporated and slightly frothy. Set aside till ready to assemble.
Putting It All Together
When vegetables are done roasting turn oven down to 190°C (375°F).
Flour work surface generously and place dough in the center. Flour top of dough as well. Roll dough out evenly until it is about 1/4 inch thick and working quickly. When ready, place the dough in the pan you have chose to cook the quiche in. I like my spring form pan because I can take the sides off when it’s cooked.
Press in the dough so it is snug in the pan. Add the roasted vegetables, spreading them out evenly on the bottom of the pan. Add the liquid to the mix, pouring evenly throughout the vegetables. Sprinkle with more cheese if desired.
Place in oven and bake for 45 minutes or until center is done. If your quiche is finished and the top is not golden brown as you’d like, turn the heat up a bit and keep an eye on it so it doesn’t burn.
Serve straight from the oven with your favorite green salad and vinaigrette dressing.
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