Wood Fired Veggie Quiche
Fresh veggies, delicious cheese, and a light, flakey crust make this a wonderful morning or lunchtime meal.
Ingredients
Shell / Crust
- 10 oz Butter - Cold and cut into cubes
- 1 lb 4 oz AP Flour
- 1 Tbsp Sugar
- 1 tsp Salt
- 1/2 Cup Cold Water
Egg Batter
- 7 Eggs
- 3/4 Cup Heavy Cream
- Dash Salt/Pepper
- 2 Tbsp Flour
Filling (Choose Veggie Combination of Choice - Enough to make 3 cups total when roasted or sauteed)
- Zucchini - Diced/Chopped
- Spinach - Diced/Chopped
- Asparagus - Diced/Chopped
- Onion - Diced/Chopped
- Potato - Diced/Chopped
- 1 Cup Cheddar Cheese - Freshly Shredded
Instructions
Filling
- Prepare 3 cups of favorite roasted and/or sauteed veggies in a cast iron pan (i.e. zucchini, spinach, asparagus, onion, potato -- your choice)
- Mix all egg batter ingredients together; set aside.
Shell / Crust
- Combine flour, sugar, and salt
- Work butter into flour mixture with a food processor or pastry cutter. Add water and combine until just blended. (Do not overwork the dough) Split the dough into 2 balls of roughly the same size.
- Roll out dough, and place into quiche molds (2 x 9” molds). Trim top edge flush with mold edge.
Finish
- Sprinkle each bottom with cheddar cheese. Divide a 1/2 cup of cheese between the two molds.)
- Fill each mold with veggies, then pour the egg mixture over each equally.
- Sprinkle remaining ½ cup cheddar cheese over each (divided.)
- Bake at 350F for 30-40 minutes or until golden and domed.