Last Saturday, my new daughter made lunch for the family while I was at the women’s conference at our church. By my arrival around 1 PM, almost all that was left of the delicious quiche she made were the compliments. But I did snag this photo of the left overs and convinced her to share the recipe on this week’s blog.
2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, cut up
1/3 cup water
Sift the flour and salt into a large bowl and cut in the butter with a pastry cutter (or rub in with your fingertips) until the mixture resembles bread crumbs. Gradually stir in enough water to make a smooth dough. Shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
15 – 20 cherry tomatoes (or your combination of tomatoes, onions, peppers, fresh spinach, or broccoli to equal that amount)
4 large eggs
1/2 cup heavy cream
1/2 cup fresh ricotta cheese, drained
6 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
4 – 6 leaves fresh basil, chopped
1/2 teaspoon dried oregano
Preheat oven to 350 degrees. Butter a 10 inch pie pan. Cut tomatoes in half. Chop other vegetables. Beat eggs, cream, ricotta, Parmesan, salt and pepper in a medium bowl with an electric mixer at medium speed until well mixed. Stir in the basin and oregano.
Roll out the pastry on a lightly floured work surface to 1/4 inch thick. Line the prepared pan with pastry.
Pour the egg and cheese mixture over the pastry. Add the vegetables, pressing them into the filling slightly. Bake until golden brown and set, about 45 minutes. Serve hot or at room temperature.