Junos Summer Quiche
From deliathecrone 16 years ago
- 45 minutes to make
- Serves 6
From Cait Johnson's "Witch in the Kitchen": This quiche celebrates the Roman goddess who also gave us the name for the month of June. Juno, once revered as an omnipotent goddess of female power, was gradually diminished by the patriarchy until she became merely the jealous, shrewish wife of the god Jupiter. Read more But WE know the real story! Her quiche is stuffed with fresh summer goodies that will help you to feel as strong and powerful as Juno in her prime. Tomatoes - both sundried and fresh - and sprigs of rosemary, added to the glories of fresh garden vegetables, give this quiche a Mediterranean flair that Juno doubtless would have enjoyed. See less
Ingredients
- 2 tablespoons olive oil shopping list
- 1 medium onion, thiny sliced shopping list
- 2 garlic cloves, crushed shopping list
- 2 cups fresh spinach, coarsely chopped shopping list
- 1/2 cup julienned red bell pepper strips shopping list
- 1/3 cup oil-packed sun-dried tomatoes, chopped shopping list
- 1 9-inch Wholemeal Crust (recipe included here) shopping list
- 2 cups grated cheese - choose from gruyere, Jarlsberg, Swiss, Monterey Jack, Cheddar (Cait says gruyere is the best) shopping list
- 2 to 3 eggs shopping list
- 1 1/2 cups low-fat milk (or milk substitute) shopping list
- 1 medium tomato, thinly sliced shopping list
- fresh rosemary sprigs, for garnish shopping list
- white pepper shopping list
- AND, a combination of any of these: shopping list
- 3 tablespoons grated Parmesan or romano cheese shopping list
- 1 tablespoon whole wheat flour shopping list
- 2 dashes of sea salt shopping list
- For the WholeMeal Crust: shopping list
- 1/2 cup whole wheat or graham flour shopping list
- 1/2 cup unbleached white flour shopping list
- dash of sea salt shopping list
- 1/3 cup chilled butter, cut into small pieces shopping list
- 2 to 3 tablespoons ice water shopping list
How to make it
- To make the crust:
- Combine the flours and salt in a bowl.
- Using a pastry cutter, or two knives, mix in the chilled butter.
- Continue to blend, rubbing the dough with your fingers if necessary, until the mixture resembles coarse meal.
- Add 2 to 3 tablespoons ice water and mix with your hands until the dough forms a ball.
- Dust your surface with flour and roll out the dough unti it is a flat circle 1 inch larger than your pie plate.
- Place it in the plate, pinching the edges decoratively if you wish.
- To make the quiche filling:
- Preheat the oven to 375-degrees F.
- In a saucepan, heat the oil over medium high heat.
- Add the onion and garlic, stirring frequently until they are barely tender.
- Add the spinach, pepper strips and sundried tomatoes.
- Continue cooking for several minutes.
- Spread vegetables evenly over the unbaked bottom crust in a 9-inch pie plate. (You could even use Polenta as a crust for this quiche!)
- Sprinkle over the vegetables the grated cheese of your choice along with the grated Parmesan or Romano, flour and one dash sea salt.
- Whisk together in a bowl the eggs, milk and a dash of sea salt until smooth.
- Pour the custard over the vegetables and cheeses in the crust.
- Place tomato slices decoratively on top of the quiche, along with several fresh sprigs of rosemary.
- Grate some white pepper over it all, in honor of Juno's notoriously peppery temper.
- Bake for 40 to 45 minutes, until puffy, fragrant and golden brown.
- Enjoy!
People Who Like This Dish 4
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