Prep 1 hr 15 mins
Cook 1 hr
Colorful spring vegetables make this quiche as beautiful to look at as it is delicious to eat. To save some time when preparing it, use a refrigerated pie crust. Bake the crust as directed in the recipe.
- 1 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 7 tablespoons unsalted butter, chilled, cut up
- 2 -3 tablespoons ice water
- 1⁄3 cup red bell pepper, diced
- 1⁄3 cup yellow squash, diced
- 1⁄2 cup fresh peas or 1⁄2 cup frozen peas, thawed
- 1 cup smoked turkey, diced
- 3⁄4 cup shredded gruyere cheese
- 1⁄4 cup green onion, chopped
- 2 tablespoons freshly grated parmesan cheese
- 3 eggs
- 3⁄4 cup milk
- 2 tablespoons chopped fresh basil (optional)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄8 teaspoon ground nutmeg
- In medium bowl, stir together flour and 1/4 tsp salt; add butter.
- With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
- Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed.
- Shape into flat round; cover.
- Refrigerate 1 hour.
- Heat oven to 425°F.
- On lightly floured surface, roll dough into 12" round.
- Place dough in bottom and up sides of 9" tart pan with removable bottom.
- Trim excess dough; reserve small piece.
- Line dough with aluminum foil; fill with dried beans or pie weights.
- Bake 12 minutes; remove foil and weights.
- Bake an additional 5-7 minutes or until dough is set.
- Remove from oven; reduce oven temperature to 375°F.
- If any cracks have developed in the crust, use reserved dough to patch.
- Meanwhile, bring medium saucepan of water to a boil over medium-high heat.
- Add bell pepper and squash; boil 3 minutes.
- Add peas; boil 2 minutes.
- Drain well; place over bottom of partially baked crust.
- Arrange turkey over vegetables; sprinkle with Gruyère, green onions and Parmesan.
- In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust.
- Bake at 375°F.
- for 30 minutes or until set.
- Shredded carrot or chopped cauliflower may be substituted for the squash.
- Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
- Seal, label and freeze up to two months.
- Do not thaw before reheating.
- Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
I thought this recipe was great! I adjusted the recipe by sautéing the vegetables and by putting sausages in it. I also loved the added touch of nutmeg! It made it give the quiche such a distinctive flavor. I also loved the crust! I will never buy store bought again! I was so surprised that the crust actually came out right. I will definitely make this recipe again. Thanks Tish!