Recipes
Erin Jeanne McDowell's Green Veggie Quiche
Makes one 9-inch/23-centimeter quiche
I have three requirements for quiche: a very crisp crust, a very custardy filling, and lots of flavorful ingredients suspended inside it.
ingredients
- One 9-inch/23-cm pie crust, par baked and cooled completely (see Erin’s All-Buttah Pie Dough recipe below)
- 112 grams/1 cup finely grated Parmesan cheese
- 28 grams/1 ounce/2 tablespoons unsalted butter
- 170 grams/½ bunch asparagus, ends trimmed, stalks cut into 1-inch / 2.5-centimeter pieces
- 150 grams/1 large leek, halved lengthwise and thinly sliced
- 40 grams/4 scallions, thinly sliced
- 58 grams/2 packed cups spinach
- 75 grams/½ cup fresh or frozen peas
- 340 grams/6 large eggs
- 77 grams/⅓ cup whole milk
- 60 grams/¼ cup heavy cream
- 2 grams/½ teaspoon kosher salt
- 2 grams/½ teaspoon freshly ground black pepper
- 40 grams/½ cup shredded Gruyère or white cheddar cheese
method
- Place the cooled pie crust on a parchment-lined baking sheet. Spread 56 grams/½ cup of the grated Parmesan over the bottom of the crust in an even layer.
- In a large sauté pan, melt the butter over medium heat. Add the asparagus and cook for 3 to 4 minutes. Add the leek and scallions and cook until wilted, 1 to 2 minutes. Stir in the spinach in batches, waiting until each addition is wilted before adding more. Add the peas and stir to combine. Remove from the heat and cool completely.
- Preheat the oven to 375°F/190°C with a rack in the lower third (preferably with a baking steel or stone on it).
- Transfer the cooled vegetables to the prepared pie crust—don’t pack them down firmly, sort of fluff the mixture up a bit as you add it.
- In a medium bowl, whisk the eggs, milk, cream, salt, and pepper until well combined. Gently pour the custard over the vegetables. Sprinkle the remaining Parmesan and the Gruyère or cheddar evenly over the top.
- Transfer the quiche to the oven and bake until the custard appears set around the edge but is still slightly jiggly in the center, 30 to 35 minutes. If desired, turn on the broiler to give the top more of a crust and broil for 1 to 3 minutes. Cool for at least 15 minutes before slicing and serving warm, or cool completely before serving.
- Make ahead and storage: The crust can be par baked up to 24 hours ahead. The quiche is best eaten the same day it’s made. Store leftovers in the refrigerator, wrapped in plastic wrap.
Divider
ALL-BUTTAH PIE DOUGH
Makes One 9-inch/23-centimeter crustINGREDIENTS
150 grams/1¼ cups all-purpose flour1 gram /¼ teaspoon fine sea salt
113 grams/4 ounces/8 tablespoons cold unsalted butter, cut into ½-inch/13-millimeter cubes
60 grams/¼ cup ice water, plus more as needed
METHOD
Prepare the dough using your desired mixing method.Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using. This dough is best baked at 425°F/220°C. Par bake, blind-bake, or fill and bake as directed in the recipe of your choice.Make ahead and storage: The tightly wrapped disk of dough can be refrigerated for up to 3 days. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using.Links
| Title | Don’t miss Erin’s book |
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| Description | Recipe Excerpted from The Book On Pie © 2020 by Erin Jeanne McDowell. Photography © 2020 by Mark Weinberg. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. |
