From zucchini and asparagus to roasted butternut squash and tomato, these quiches are not only tasty but nutritious too.
Quiche Crust and Cream Mixture
Flaky quiche crust ingredients:
3 1/3 cups all-purpose flour
1/2 teaspoon salt
Generous 1 cup cold unsalted butter, cubed, plus extra for greasing
1 large egg yolk
About 1 cup cold water
For the cream mixture ingredients:
2 cups half-and-half
4 large eggs
1 egg yolk
Generous pinch of salt
Freshly ground black pepper, to taste
Pinch of freshly grated nutmeg
Combine all-purpose flour, salt, and butter in the bowl of a food processor fitted with the blade attachment. Pulse 5 to 10 times until the mixture resembles the texture of cornmeal with some larger pieces of butter left. Transfer mixture to a large bowl.
Make a well in the middle of the flour mixture; add yolk and half of the water. Working as quickly as possible, use a fork to bring the mixture together, adding more water a tablespoon at a time, if needed. When the fork can't do anymore work and the dough resembles a shaggy ball, use your hands to lightly knead the dough to bring it all together. The dough should be neither sticky nor dry. Divide into two balls, flatten, and wrap in plastic wrap to chill in the fridge 1 hour or up to 1 week.
When ready to bake, preheat oven to 350°F, and grease two tart or pie tins with butter.
On a lightly-floured board, roll out each piece of dough into a circle about 1/8-inch thick, lifting and turning the dough to make sure it doesn't stick to the board. Transfer to the prepared tins and trim the edges, leaving about 1/4-inch overhang. Line with parchment paper and fill with pie weights or dry beans. Blind-bake crust about 25 minutes until it just begins to turn golden.
Meanwhile, whisk together all ingredients for the cream mixture in a large bowl until well mixed.
Remove weights and set quiche on a baking sheet. Fill with fillings and pour cream mixture over. Bake for about 30 minutes or until filling is set and slightly golden. Let cool slightly before serving.
Zucchini Prosciutto Spiral
1 cup shredded Gruyère cheese
3-4 medium zucchini, sliced lengthwise into thin ribbons
9-12 ounces sliced prosciutto
Cover bottom of baked crust with cheese.
Starting at the outer edge working inwards, alternate the zucchini and prosciutto slices, overlapping them at the ends to form a concentric circle spiral design.
Pour cream filling 3/4 of the way over spiral and bake about 30 minutes until set.
Asparagus, Parmesan, Leek, and Lemon
1 tablespoon olive oil
2 large leeks, sliced
1 1/2 bunches asparagus, divided
3/4 cup freshly shredded Parmesan cheese, plus more to garnish
Zest of 1 lemon
Heat oil in a large skillet over medium-high heat. Add leeks and sauté, stirring occasionally until tender. Slice 1 bunch asparagus into 1 1/2-inch-sized pieces. Add to skillet and cook about 2 minutes until just tender.
Cover bottom of baked crust with Parmesan. Add in asparagus-leek mixture.
Pour in cream filling 3/4 of the way to the top. Shave remaining asparagus lengthwise into long strips. Arrange over tart. Sprinkle on lemon zest.
Bake about 30 minutes in oven until filling is set. Top with shaved Parmesan cheese.
Roasted Butternut and Caramelized Onion, Ricotta and Sage
1 large butternut squash, peeled, deseeded, and cut into 1-inch cubes
2 1/2 tablespoon olive oil, divided
1 large onion, very thinly sliced lengthwise
1/2 cup ricotta cheese
1/4 cup sage leaves
1/2 red onion, sliced into rings
Preheat oven to 400°F.
Toss butternut squash, 1 1/2 tablespoons oil, and salt together on a baking sheet and roast in oven until tender and edges start to caramelize, about 25 minutes.
Meanwhile, in a large skillet set over medium-high heat, heat 1 tablespoon oil. Add in onions and cook, stirring constantly, for about 2 minutes. Turn heat to low and cook, stirring occasionally, until onions caramelize.
Cover bottom of baked crust with caramelized onions and butternut squash. Add in dollops of ricotta and pour filling over. Top with onion rounds and sage leaves. Bake about 30 minutes in oven until filling is set.
Spinach, Roasted Tomato, and Goat Cheese
2 handfuls baby spinach
3/4 cup soft goat cheese
6-10 small tomatoes on the vine
1/4 cup pine nuts
1/4 cup chives, chopped
Layer spinach and dollops of goat cheese in the bottom of baked crust. Add in tomatoes and pour in filling. Sprinkle with pine nuts and chives.
Bake about 30 minutes in oven until filling is set.
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