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First things first. The crust. Do what you wish here....I made mine from scratch. Nothing wrong with frozen pre-made crust. In fact, if I had some handy it would have been just fine and cut my prep by at least 15 minutes.
Pie/Quiche Pastry Crust
1/2 cup butter
1 1/2 cups flour
1/2 tsp. salt
4-5T. ice cold water
Cut the butter into the flour and salt. Add the water, until a formable ball of dough forms. Roll it out and put in a pie pan. Cover the crust with parchment paper and top with dry beans or rice to weigh it down so it won't puff up. Bake for 15 minutes in a 350 oven.
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Filling
1 onion, sliced and caramelized
4 oz fresh mozarella
4 eggs
1 cup milk
1 T. chopped basil
1/4 cup grated parmesan
salt/pepper/nutmeg
6 zucchini flowers, halved vertically
In a separate bowl, mix 4 eggs with 1 cup milk. Add parmesan, basil, salt, pepper and a dash of nutmeg. Spread the onions on the crust, then the mozarella. (mushrooms would also be delish) Pour egg mixture over the top, reserving a couple tablespoons. Lay flowers in a pattern on top and push them down a little so they get wet with the egg. Cover with the last couple tablespoons of egg. Bake at 375 for 40 minutes or until done.
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5 comments:
This looks delicious and I am thinking it would be perfect for a lunch I am attending. How do you think this would be at room temperature? I would probably bake it right before i left the house and it'd be consumed 45min-1hour later. Do you think it'd still be good?
Thanks!
Arika
What a beautiful quiche!
I love it! It's just beautiful and the flavors must be amazing. Just love those z's flowers!
Arika - Absolutely, I think room temperature is best actually. Good luck, hope you like it!
That quiche looks absolutely gorgeous. I would like a big slice please!
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