Vegetable and Fine Herb Quiche
Vegetable and Fine Herb Quiche
Samantha Okazaki / TODAY
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Rating:
5.0 (2 rated)
Servings:
6-8

Ingredients

  • Crust

    • 1 cup + 1 1/2 tablespoons pastry flour
    • 5 tablespoons butter, cold
    • 1 whole egg
    • 2 egg yolks
    • 1 tablespoons, plus 2 teaspoons whole milk, cold
    • 2 teaspoons Kosher salt
    • 2.5 teaspoons sugar, granulated
  • Liquid Filling

    • 1 cup heavy cream
    • 1 cup whole milk
    • 3 whole eggs
    • 2 egg yolks
    • 1/4 teaspoon Kosher salt
    • 2 teaspoons thyme, picked
    • 1 pinch black pepper, cracked
    • 1 pinch Espellete pepper
  • Vegetable filling

    • 1/2 cup cherry tomatoes
    • 1/2 cup zucchini
    • 1/4 cup leeks
    • 1/4 cup baby spinach
    • 2 teaspoons parsley
    • 2 teaspoons chives
    • 1/2 cup Gruyere cheese, grated
    • 1 teaspoon tarragon
    • 1/8 cup chervil
    • 2 cloves garlic

Preparation

For the Crust:

Combine the wet ingredients.

Combine the dry ingredients.

Mix the cold butter into the dry ingredients until slightly absorbed and then add the wet ingredients. Gently mix until everything is just incorporated and still a bit flaky.

Roll out to about 1/8th of an inch thick and large enough to line an 8" tart mold. Press the dough in evenly and place a cut out piece of parchment paper and fill it with dry beans (cannellini, kidney). 

Pre-bake the crust at 375 degrees for approximately 10-14 minutes or until the crust is fully set and no longer raw dough. 

Let it cool and save the beans for future dishes. They can be re-used many times.

For the Liquid Filling:

Mix the ingredients together and lightly whisk to incorporate. Do not whip.

For the Vegetable Filling:

Split the leeks lengthwise and wash them. Slice them thin. Saute in a medium sauté pan on very low heat with butter until tender.

Wipe the zucchini clean and split it lengthwise. Slice them thin. Saute in a medium sauté pan with garlic and butter until tender.

Samantha Okazaki / TODAY

Make sure that the spinach is clean and saute in a medium sauté pan with garlic and butter until tender.Split the tomatoes in half.

Make sure that everything is seasoned and pat the vegetables dry with paper towels. Arrange the vegetables in the par-cooked tart shell evenly. 

Pick and rough chop the parsley, chives, tarragon and chervil and sprinkle evenly.

Pour in the liquid filling about 1/8th of an inch below the top edge of the shell. Sprinkle the Gruyere evenly and bake in a 350 degrees oven for approximately 15-22 minutes. Test with a toothpick or cake tester to make sure that the center is cooked thoroughly and the liquid filling is set.