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    Primavera Quiche


    Source of Recipe


    Tish, posted by stella to recipecircus

    Recipe Introduction


    "Colorful spring vegetables make this quiche as beautiful to look at as it is delicious to eat. To save some time when preparing it, use a refrigerated pie crust. Bake the crust as directed in the recipe."

    List of Ingredients




    Crust
    1 1/4 cups all-purpose flour
    1/4 teaspoon salt
    7 tablespoons unsalted butter, chilled,cut up
    2-3 tablespoons ice water


    Filling
    1/3 cup red bell peppers, diced
    1/3 cup yellow squash, diced
    1/2 cup fresh peas or frozen peas, thawed
    1 cup smoked turkey, diced
    3/4 cup shredded gruyere cheese
    1/4 cup green onions, chopped
    2 tablespoons freshly grated parmesan cheese
    3 eggs
    3/4 cup milk
    2 tablespoons chopped fresh basil (optional)
    1/2 teaspoon salt
    1/4 teaspoon fresh ground pepper
    1/8 teaspoon ground nutmeg

    Recipe



    In medium bowl, stir together flour and 1/4 tsp salt; add butter. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed. Shape into flat round; cover. Refrigerate 1 hour. Heat oven to 425F. On lightly floured surface, roll dough into 12" round.

    Place dough in bottom and up sides of 9" tart pan with removable bottom. Trim excess dough; reserve small piece. Line dough with aluminum foil; fill with dried beans or pie weights. Bake 12 minutes; remove foil and weights. Bake an additional 5-7 minutes or until dough is set. Remove from oven; reduce oven temperature to 375F. If any cracks have developed in the crust, use reserved dough to patch.

    Meanwhile, bring medium saucepan of water to a boil over medium-high heat. Add bell pepper and squash; boil 3 minutes. Add peas; boil 2 minutes. Drain well; place over bottom of partially baked crust. Arrange turkey over vegetables; sprinkle with Gruyère, green onions and Parmesan.

    In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust. Bake at 375°F. for 30 minutes or until set. Shredded carrot or chopped cauliflower may be substituted for the squash.

    YIELD: 4 Servings

 

 

 

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