Make Mom Quiche for Mother’s Day Breakfast!

Pie dough (Food Processor)

Makes 2 -9 “pies(top and bottom)

Ingredients

3 cups all-purpose flour

½ tsp. salt

1 cup ice cold butter cut into ½ pieces

1 ½ cup cold water

Preparation

Place flour, salt, butter into food processor with S blade. Pulse- 12x 3 seconds per pulse. Add water and pulse until dough comes together. Remove from food processor, divide into 4 equal pieces, roll into a ball and then flatten into a disc and wrap in plastic. Let rest at room temperature for ½ hour.  Use as required. Freeze extra dough until needed.

Zucchini, Red Pepper and Spinach Quiche

Makes 1- 9 “removable bottom quiche pan

INGREDIENTS

Pie dough recipe included above 

Quiche Filling

3 tbsp. oil

½ onion ¼ “dice

½ red pepper ¼ dice

½ zucchini ¼ ‘dice

2 cups spinach (tightly packed)

2 cups shredded gruyere cheese (cheddar or brick can be used)

1 cup shredded parmesan cheese

4 large eggs

2 cup table cream

½ tsp. salt

½ tsp. fresh cracker black pepper

1/8 cup finely chopped parsley

Preparation Pie crust

Spray the bottom and sides of quiche pan with non-stick spray. Rollout the 1 piece of dough until you have a 14 inch circle. Use a rolling pin to pick up dough and roll over the surface of the tart pan.  Spray the bottom and sides of quiche pan with non-stick spray. Gently push dough into pan until the dough is formed around the inside of the pan. Cut any excess dough that hangs over the edges of pan. Pour in dried beans or baking beads until 1 inch deep. Bake in 350F oven set to convection and bake for 30 minutes. Remove from oven and remove beans or baking beads. Set aside at room temperature until filling is ready.

Preparation Filling

In a sauté pan on medium heat add oil. Add onions, peppers, zucchini and cook for 3-4 minute until peppers are tender. Add spinach and cook for 2 minutes. Remove from heat. In a bowl add eggs, cream and mix with fork until eggs and milk are mixed well. Add parsley, salt, pepper, and all cheese to egg mixture. Mix for 1 minute. Place sauté vegetables in bottom of baked quiche pan and distributed evenly covering the pie dough. Add egg mixture. Bake at 350 F set to convection and bake for 30-35 minutes. When you gently move the quiche pan back and forth the quiche filling should be firm. Let cool for 10 minutes before serving allowing the eggs to firm up.

Powered By Scotland Clothing LLC >>