Recipe: Summer Quiche (using corn, onions, peppers and cheddar)

SUMMER QUICHE

"When vegetables and eggs are coming in by the basketful, it's prime time for making up this summer quiche. Use whatever vegetables you have on hand. Corn and peppers is my favorite summer combination."



1 1/3 cups all-purpose flour (einkorn is my favorite)
1/2 teaspoon sea salt
1/2 cup butter, chilled
9 eggs
1 tablespoon butter
2 small yellow onions, minced
3 medium sweet peppers, seeded and chopped
Corn from 1 cob, about 1 cup
1 cup heavy cream
4 ounces cream cheese (optional)
1 cup grated aged cheddar
Large pinch of sea salt
2 tablespoons minced parsley

In a stand mixer with the paddle attachment, combine the flour and 1/2 teaspoon salt. Cube the 1/2 cup of chilled butter into small pieces and drop them in, a few at a time, while the mixer is on medium-low speed. Once the flour mixture begins to resemble coarse sand, add 1 egg and mix to combine.

Remove the dough from the mixer, wrap it in plastic wrap, and stick it in the fridge for at least 30 minutes to chill. The dough can also be made ahead of time and kept in the fridge for up to 3 days.

When ready to bake the quiche, remove the dough from the refrigerator and flour a work surface. Use a rolling pin, and additional flour as needed, to roll the dough into a 12-inch round.

Line a 9-inch springform cake pan with aluminum foil. Gently lift the dough round and place it over the cake pan, using your fingertips to gently press the dough into the pan. Use any excess hanging over the sides to patch holes, if needed. Make sure there aren't cracks or holes-this will be holding a liquid substance! And unless you want to scrape burnt egg out of your oven (lame), I suggest you make sure that crust is watertight, baby. Put the crust in the fridge until needed.

Preheat the oven to 375 degrees F.

Heat a small skillet over medium-high heat and melt 1 tablespoon of butter. Add the minced onion, chopped peppers, and corn. Saute for 4-6 minutes, until soft. Turn off the heat and set the veggies aside.

In your stand mixer, combine the remaining 8 eggs, cream, cream cheese, cheddar cheese, and a pinch of sea salt. Mix until completely combined. Then, add the sauteed vegetables and parsley. Mix until just combined.

Remove the crust from the refrigerator, pour in the egg mixture, and bake for 40-45 minutes, until lightly golden on the top and the quiche has just the slightest jiggle in the center.

Remove the quiche from the oven and let it sit for a few minutes before removing the springform pan. Allow it to sit for just a minute or two more before slicing.

Makes 8 servings
Source: Seasons at the Farm: Year-Round Celebrations at the Elliott Homestead by Shaye Elliott. (Lyons Press).