Wednesday, April 19, 2017

Easter Quiche

While perusing Instagram one day the week before Easter, I ran across a picture of the most amazing quiche. All of the vegetables had been rolled and were standing on end creating a "blooming" vegetable quiche which I thought would be rather impressive to take to Easter lunch. So bright and early Sunday morning I made my dough. Sliced my vegetables. Started on some other side dishes. Realized I forgot the puff pastry for the asparagus tart. Tried rolling out the dough after chilling it for two hours only to find it way too sticky. Attempted to correct the dough (I had made enough for the tart pan as well as a "free form" asparagus tart I decided I was going to attempt). Made the dough a bigger mess by attempting to fix it. Threw half of it away. Then finally rallied around the other half with a lot of flower and made it work.

There was no rustic asparagus tart.

I knew instantly the dough was too wet. I use this recipe all the time and am usually more careful about what I am doing. I added too much water and had a mess.

However, after a struggle, it went into the pan and made it to the oven to blind bake (with a layer of parchment and my "pie beans" to weigh it down).

While the crust was baking, I sliced the yellow squash, zucchini, and carrots. Then put them in a pot of boiling water for a few minutes until they were bendable. I should have done the carrots separate as they took longer and the squash went rather quickly.

The carrots really could have cooked a few minutes longer. Several broke or refused to be rolled.

At the end of the day, however, it looked, and tasted, amazing. Here is the complete recipe and instructions.