SARAH JANE SANDERS 2014_SMILEY PETE_QUICHE-1
I developed this quiche for the Kentucky Coffeetree Cafè in Frankfort a few years back. I wanted to do something a little different for the cafè, and I figured if you can love a little quiche, you can really love a big, decadent one –– thus, the “rustic bread quiche” recipe was born. I always try to use as many local and organic ingredients as possible, and this particular quiche is full of those. The asparagus, pea shoots, eggs and greens came right from my home garden –– it doesn’t get more local than that! For the things I didn't grow myself (cheese, chives), I looked to the producers at the Lexington Farmers’ Market, as well as other local sources (flour from Weisenberger Mill, bread from Sunrise Bakery).
Note: you really need a spring-form pan for this one, as there’s no way to get it out
without those removable sides.
Pastry crust:
• 2 cups flour
• 1 teaspoon salt
• ¼ teaspoons sugar
• 1½ sticks butter, cut into small chunks
Mix in small bowl:
• 1 large egg yolk
• 3 tablespoons ice water
In processor, pulse dry ingredients until mixed. Add butter, pulse to course crumb. Add egg yolk and ice water mix. Pulse until crust holds together –– not too wet or sticky. If too dry, add more ice water, one tablespoon at a time. Form into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.
The quiche filling is prepared in three different parts:
Bread mixture:
• 3 cups cubed rustic bread
• Butter or olive oil for sautéing bread
• Salt and pepper to taste
Heat butter or olive oil in a saute pan, then toss in the rustic bread and salt and pepper to taste. Sauté until edges are crisp; set aside.
Vegetable mixture:
• 1 large yellow onion, sliced into
half-inch rings
• 1 bundle of asparagus, chopped
• 1 stalk of green onions, chopped
• 3 tablespoons of fresh parsley, chopped
Sauté onion in olive oil until translucent; remove from heat. Add asparagus, green onions and fresh parsley to the pan.
Egg mixture:
• 2 cups heavy cream
• 1 cup milk
• 10 eggs
• ¼ cup cornmeal
• 1½ cups shredded cheese
(we used Kenny’s Aged White Cheddar)
• ½ tablespoon black pepper
• ½ tablespoon garlic
• 1 teaspoon salt
For topping:
• ½ cup parmesan shreds
Blend all of the remaining ingredients except the parmesan in a food processor.
Assembly:
Preheat oven to 375 degrees. Use a 10-by-3-inch spring-form pan, the bottom lined with parchment paper.
• Roll out dough and carefully transfer into the pan, pressing into bottom and up the sides. Press together any holes/cracks.
• Place onion and vegetable mixture in the pan, top with bread cubes.
• Re-stir the egg mixture and pour over vegetable mix, up to ½ inch to the top of the pastry crust.
• Cover with foil, bake for 90 minutes or until quiche is set and puffy, with a little jiggle. Remove foil during the last 15 minutes.
When quiche is about 10 minutes from being done, top with a half cup parmesan shreds. Let sit for 30 minutes to cool. Serve alongside a lovely green salad.