Each week, I look into my refrigerator and realize I still have half my CSA vegetables left, despite my best effort. How do you use a bunch of veggies? Well there’s soup (stay tuned!), stir fry–and then there’s quiche. I forgot to mention that in addition the crisper bin full of vegetables, I also always have dozens of eggs. See, in addition to the vegetable share, I also signed up for the egg share. I thought half a dozen might not be enough, but boy was I wrong!
A couple weeks ago, I was staring down 4 cartons of eggs, some sad looking leeks and a head of broccoli. I had already made a frittata, so I opted to go the quiche route, which meant that I needed a crust recipe. I turned to Martha because her recipe used all butter and I could use my food processor. Perfect. It also helped me justify the purchase of my tart pan.
Turns out, quiche is really not as intimidating as one would think. I didn’t really use a set recipe, but looked at a couple different recipes and mashed them together with what I had. I probably should have written down the exact ratios, but honestly, I think it’s hard to go wrong with eggs, vegetables and cheese in a flaky, buttery crust. The best part is that you can make this for dinner and have the leftovers for breakfast! This was delicious and fortunately, Martha’s pate brisee recipe makes two crusts, so you can freeze one for later. You will be wishing for your own crisper bin full of vegetables soon enough!
from Martha Stewart
makes one double crust or 2 9-inch or 10-inch pie crusts
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Combine flour, salt and sugar in the bowl of a food processor. Add the butter and pulse a couple of times until the mixture resembles a coarse meal–about 8 to 10 seconds.
Keep the machine running and slowly add the ice water in a slow steady stream through the feeding tube. Pulse the dough until it holds together without being wet or sticky. Test by squeezing a small amount of dough between your fingers. If it is still crumbly add more ice water, 1 tablespoon at a time, until it holds together.
Divide dough into two balls and flatten each into a disc. Wrap in plastic and store in refrigerator for at least 1 hour. You can freeze the dough for 1 month.
Broccoli and Leek Quiche
makes 1 10-inch quiche
1 10 inch pie crust
1 1/2 cups milk
1 head broccoli
2 leeks, chopped, white and light green parts only
salt and pepper to taste
Preheat oven to 350°F. Heat olive oil in a skillet over medium heat. Add the leeks and saute until softened. Add the broccoli and saute a bit. Meanwhile, whisk eggs together with the milk. Add parmesan and salt and pepper to taste. Once leeks and broccoli are softened add to the egg and milk mixture.
Meanwhile, roll out pie crust to diameter larger than your tart pan. It should be large enough that when you place it into your pan there is overhang. Gently place crust over pan and press into the pan. One it is pressed in, trim off the excess. Pour egg mixture into pan. Bake for 25-30 minutes or until center is set and quiche is browned on top.