Recipe

Junos Summer Quiche Recipe

	Deliathecrone / All my dishes 1 year, 6 months ago 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 un... More Prep:30m Cook:45m Servings:6	Deliathecro
	veggiefilled

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Ingredients

2 tablespoons olive oil

1 medium onion, thiny sliced

2 garlic cloves, crushed

2 cups fresh spinach, coarsely chopped

1/2 cup julienned red bell pepper strips

1/3 cup oil-packed sun-dried tomatoes, chopped

1 9-inch Wholemeal Crust (recipe included here)

2 cups grated cheese - choose from Gruyere, Jarlsberg, Swiss, Monterey Jack, Cheddar (Cait says Gruyere is the best)

2 to 3 eggs

1 1/2 cups low-fat milk (or milk substitute)

1 medium tomato, thinly sliced

fresh rosemary sprigs, for garnish

white pepper

AND, a combination of any of these:

3 tablespoons grated Parmesan or Romano Cheese

1 tablespoon whole wheat flour

2 dashes of sea salt

For the WholeMeal Crust:

1/2 cup whole wheat or graham flour

1/2 cup unbleached white flour

dash of sea salt

1/3 cup chilled butter, cut into small pieces

2 to 3 tablespoons ice water

Directions

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!

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Comments

jo_jo_ba 1 year, 6 months ago said:
I need to get this book... I can't find it anywhere!

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