The other day, I made this homage to late summer. This quiche has all the usual suspects from a late summer garden - zucchini, green pepper, onion, tomato, basil and oregano. Before long, we'll be looking back at the days of full counters and wishing for that squash and all those tomatoes! This particular quiche went with me to my book group luncheon and joined a bountiful counter top buffet of soup and rolls, chicken Caesar salad, fruit crisp, and cookies. We DO eat well when we gather to chat up our books!
Summer Vegetable Quiche
1 - 2 tbsp. olive oil, divided
5 - 6 small plum tomatoes, sliced into 1/2-inch coins
1 small onion, peeled and thinly sliced into rings
1/2 medium green pepper, seeded and sliced thinly
2 medium zucchini, washed and sliced into 1/4-inch coins
2 generous pinches dried oregano
2 generous pinches dried basil
3/4 c. grated good quality Parmesan cheese
1/2 c. grated smoked Gruyére cheese
3 large eggs
1 1/4 c. heavy cream
Kosher salt and black pepper
fresh basil leaves, cut into ribbons
olive oil for drizzling
your best pie crust recipe for two crusts
a 12-inch tart pan
Making the Dish:
- Prepare your pie crust recipe, adding about 1/2 tsp black pepper to the dough. Wrap the dough and chill it well.
- Place the eggs, heavy cream, and pinches of Kosher salt and black pepper in a bowl. Whisk well and set aside.
- Rub a foil-lined cookie sheet with some olive oil and place the tomato coins on the sheet. Place in the middle of the oven and bake at 400 degrees F for 20 minutes. Remove the sheet and sprinkle each tomato coin with a pinch of sugar. Return to the oven and roast for another 10-15 minutes. Remove and carefully transfer the roasted tomatoes to a cool plate and set aside.
- While the tomatoes roast, place the sliced zucchini coins in a steamer basket in a sauce pan. Add water to the pan, bring to a boil and steam the squash for 4 minutes. Remove to a cold water bath to stop the squash from cooking further. Drain and place in a single layer on clean dish cloths. Set aside to dry a bit. Pat the tops gently dry.
- Place the onions, green pepper and the rest of the olive oil measure in a non-stick fry pan over medium-high heat. Brown the onions and peppers slightly. Turn onto a cool plate and set aside.
- Pre-heat oven to 425 degrees F.
- Roll the entire ball of dough out to make a large circle that is about 1/4 inch thick. Place in the 12-inch tart pan. Press the dough gently up the sides. Trim the outer edges about 3/4 inch away from the rim and turn that 3/4 inch of dough back in on the inner edge to make a thick side crust. Crimp all the way around to seal the dough and build the rim up a bit above the edge of the pan.
- Poke a few holes in the bottom crust with a fork. Line the tart pan with foil and use beans or pie weights to weight the crust. Bake for 15 minutes in the hot oven. Remove the foil and weights and continue to bake for another 5 -10 minutes until the crust is starting to get a bit golden.
- Remove the crust from the oven and immediately assemble the quiche. Place 1/3 of the Parmesan in the bottom of the tart, covering up the fork holes. Then, begin layering the vegetables - 1/2 the zucchini, a pinch each oregano and basil, 1/3 the Parmesan, 1/2 the zucchini, 1/2 the onions & peppers, pinch each oregano and basil, 1/3 the Parmesan, 1/2 the onions & peppers, 1/2 the Gruyére, drizzle the egg mixture slowly in and around the vegetables and cheese, lay the tomato coins around the top, 1/2 the Gruyére, black pepper.
- Bake the quiche for 15 minutes at 425 degrees F. Lower the heat to 350 degrees F and continue baking for another 20 minutes or so.
- Quiche is done when it is puffed and golden brown. A knife should come clean when poked at the center of the tart.
- Remove from the oven and cool in the pan for 5 minutes. Then remove the tart pan rim and place the tart on a warm plate. Garnish with fresh basil leaves and a drizzle of olive oil. Serve warm.