Description
A fresh and light quiche made with seasonal vegetables. Great for any meal.
Ingredients
- FOR THE QUICHE FILLING:
- 2 Roma Tomatoes
- ½ Jalapeño, Seeded And Diced
- 4 Eggs
- 1 cup Whole Milk
- Salt And Pepper, to taste
- 1 cup Shredded Or Diced Cheese We Used Colby Jack
- 1 cup Arugula
- FOR THE CRUST:
- 1-½ cup All-purpose Flour
- ¼ teaspoons Salt
- 8 Tablespoons Unsalted And Very Cold Butter, Cut Into Small Pieces
- 5 Tablespoons Ice Water
Preparation
Quarter and seed tomatoes. Place on baking sheet along with jalapeño. Bake in 275ºF oven for 45 minutes.
While vegetables are roasting, prepare pie crust. In a bowl, combine flour and salt. Add butter and smash into flour until mixture resembles peas. Mix with hands to combine and form dough. Add water 1 tablespoon at a time until dough forms a ball. Wrap in plastic and refrigerate until tomatoes are done. (This recipe will make 1 deep dish 9-inch crust or 2 individual 5-inch ones, as pictured.)
Once tomatoes have roasted, remove from oven and allow to cool. Dice tomatoes and jalapeño. Raise oven temperature to 325ºF.
Transfer dough to floured surface and roll out till dough is ¼ inch thick. Transfer to pie pan and clean edges of dough overhanging pan.
In a large bowl, combine eggs, milk, and salt and pepper and mix until smooth.
Place cheese, diced jalapeño, diced tomatoes, and arugula in pie pan. Slowly pour egg mixture into pan and allow to sit, as some of it will absorb into the vegetables. Fill to ¼ inch from top.
Place in 325ºF oven for 35–45 minutes until golden brown. Remove from oven and allow to cool for at least 15 minutes.
Slice as you would a pie and enjoy.
