Best Primavera Quiche Recipes

PRIMAVERA QUICHE

Steps:

• 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 425°F.
• 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 375°F.
• 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.
• Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
• Seal, label and freeze up to two months.
• Do not thaw before reheating.
• Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.

PRIMAVERA QUICHE

Steps:

• Preheat oven to 375F.
• Heat olive oil in a large sauté pan over medium-high heat. Add fennel, onion and carrots and cook 4 minutes, stirring. Add asparagus, salt and pepper; cook 2 minutes. Add peas and garlic; cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.
• Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
• Bake until the top is puffed and golden brown and a knife in the center comes out clean, 30 to 35 minutes. Let cool 10 minutes and slice into wedges. Sprinkle each serving with basil.