Veggie Quiche With A Fluted Crust

nourish

Feb 5

A delightful intrusion to our typical slow-roasted mid-winter fare, this veggie quiche brought the gist of summer to our table last week. To do something so unexpected, so bold, and so in the next season, felt deliciously wild and unabashedly renegade. I was heady with abandon from the very first bite.

Veggie Quiche

1/2 chopped green onion
1/4 lb fresh mushrooms, sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 1/2 cups steamed broccoli, chopped
6 oz (1 1/2 cups) shredded Swiss or cheddar cheese
6 eggs, slightly beaten,
1 1/2 cups half & half
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon celery salt
1 9" pie shell, unbaked
2 medium tomatoes, sliced
1 tablespoon Parmesan cheese
1 tablespoon dried bread crumbs

In a medium skillet, saute onion, mushrooms, and garlic in the olive oil and butter. Steam broccoli until tender, then give it a rough chop. In a mixing bowl, whisk together eggs, half & half, salts and basil. Set aside. In a small dish, combine Parmesan and bread crumbs. Set aside. Into the prepared, unbaked pie shell, layer the broccoli, mushroom & onion mixture, and cheese. Pour the egg mixture over the top. Arrange tomato slices around the outer edge of the pie filling. Place pie plate on a cookie sheet and bake in a 425° oven for 15 minutes, then reduce heat to 350° for 20 minutes. Sprinkle Parmesan mixture on top of pie. Bake 10 minutes longer at the same temperature, or until middle of quiche is set. Remove from oven and let rest for 5-10 minutes before slicing.

How To Make A Pretty Fluted Crust Edge

Place your rolled crust into your pie plate and trim the crust to a 3/4" overhang.

Fold the overhang under all the way around.

To begin the flute, pinch the dough at the edge of the pie plate between your thumb and forefinger.

To make all succeeding flutes, place your forefinger in the indentation made by your thumb in the previous pinch, and pinch the dough there, creating the next flute. Continue all the way around the edge.