We are blessed with an abundance of eggs in the springtime--chicken eggs, duck eggs, goose eggs, you name it. People come to our house during this time of year craving our golden, fluffy Goat Cheese and Herb Frittata, but there are only so many frittatas I can make before I'm frittata-ed out! That is when I turn to quiche. Enriched with Gruyere and fresh chevre, and encased in a rosemary-flavored buttery crust, quiche is an excellent make-ahead dish that can feed many. Like a frittata, the variations are limited only by your imagination--I've added everything from leftover roasted vegetables to Indian-spiced green peas embossed with garam masala. Dress it up with a simple salad of leafy greens, or make it heartier by serving it with our Farmhouse Crispy-Creamy Potatoes on the side.
Recipe courtesy of Suvir Saran
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Cauliflower, Chevre, and Onion Quiche
Yield:
Serves 6 to 8
Level:
None
Yield:
Serves 6 to 8
Level:
None

Ingredients

For the pastry:
  • 6 tbsp/85 g unsalted butter, plus 1 tbsp at room temperature
  • 1 2/3 cup/200 g all-purpose flour, plus extra for rolling
  • 2 tsp finely chopped rosemary
  • 3/4 tsp kosher salt or fleur de sel
  • 1 large egg yolk
For the filling:
  • 3 tbsp extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 2 tbsp finely chopped fresh herbs (any combination of chives, rosemary, tarragon, thyme, or winter savory)
  • 1/2 large red onion, halved and thinly sliced
  • 1 1/2 tsp kosher salt
  • 1 small or 1/2 large head cauliflower divided into small florets
  • 5 large eggs
  • 8 oz/225 g Gruyere, grated (about 2 cups)
  • 3 oz/85 g fresh chevre
  • 2 tbsp finely chopped flat-leaf parsley

Directions

To make the pastry:

Slice 6 tbsp/85 g butter into small pieces, place them in a bowl, and put in the freezer to chill. In a food processor, pulse together the flour, rosemary, and salt. In a small bowl, whisk the egg yolk with 3 tbsp cold water and set aside. Add the cold butter to the flour mixture and pulse until the dry ingredients are mealy with nuggets no larger than a small pea. Pulse in the liquid just until the dry ingredients look sandy, then turn the mixture out onto your work surface. Knead the mixture lightly until it can be pressed into a mound (if you tap it, it should break apart). Transfer the mound to a large sheet of plastic wrap, wrap it tightly, and then lightly knead the dough to make a solid, flat disc. Chill the dough for at least 45 minutes or up to 3 days.

Preheat the oven to 400 degrees F/200 degrees C/gas 6. Unwrap the dough and place it on a generously floured work surface. Roll the dough to a 10-in/25-cm circle, fold it into quarters, and transfer it to a 9-in/23-cm extra-deep pie dish, a 9 1/2-in/24-cm standard pie dish, or a 10-in/25-cm fluted tart pan/flat tin with removable bottom. Fit the dough into the corners of the pan and, if using a pie dish, trim and crimp the edges (if using a tart pan with removable bottom, press off the excess dough to create a clean edge). Chill the dough for 30 minutes.

Rub the remaining 1 tbsp soft butter over a large sheet of aluminum foil. Line the chilled pie crust with the foil, buttered side down, and then line the foil with pie weights or dried beans. Bake the pie crust until it is just set, about 12 minutes. Remove it from the oven and remove the foil and weights. Place the crust back in the oven and continue to bake until it is golden, about 5 minutes longer. Remove from the oven and set aside.

To make the filling:

In a large frying pan, heat the olive oil, black pepper, and herbs over medium-high heat until the herbs are fragrant, about 30 seconds. Stir in the onion and 1/2 tsp of the salt, and cook, stirring often, until the onion is browned and starting to get crisp, about 8 minutes. Add the cauliflower and cook until browned and glossy and the onion starts to stick to the bottom of the pan, 4 to 5 minutes. Turn off the heat and set aside to cool slightly.

In a large bowl, whisk the eggs with the Gruyere, chevre, parsley, and remaining salt. Scrape the vegetables into the crust and then pour the egg-cheese mixture over the vegetables. Place the quiche on a rimmed baking sheet and bake until the filling is browned, slightly puffy, and set, 30 to 40 minutes. Let cool for at least 30 minutes before removing the rings, slicing, and serving.

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