Summer Vegetable Quiche
Tart Dough:
1 3/4 c all purpose flour
1/4 tsp coarse salt
9 tbsp cold unsalted butter, cut into small pieces
1 large egg
1 large egg yolk
3 tbsp very cold water
Process flour and salt in a food processor until combined (or stir well, if you’re using manual labor). Add butter, and process just until mixture resembles coarse meal. (Use a sharp knife and a fork to chop up the butter into tiny pieces and mix with the flour, if doing by hand.) Whisk together egg and yolk and the water in a small bowl. With processor running (or stirring with fork), pour in egg mixture, process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.
Quiche Filling:
2 tbsp olive oil
1 tbsp + 1 tsp minced garlic
2 med zucchini or summer squash, cut into 1/2-inch cubes
1 c frozen edamame or lima beans, thawed (or fresh – if using fresh beans, blanch first)
2 large eggs
1 c heavy cream
1/2 c milk
1 c finely grated Parmesan or Romano cheese
On a lightly floured surface roll out dough to 1/4-inch thick. Cut out a rough 14-inch circle from dough. Fit dough into pie plate, and crimp extra dough into a rough collar around top edge. Prick bottom all over with a fork. Freeze until firm, at least 30 minutes. Preheat oven to 400 degrees. Line pie plate with parchment paper and fill with dried beans. (NB: this will render the dried beans unfit for future consumption!) Bake until dough edges start to feel firm, about 20 minutes. Remove paper and beans and continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
Meanwhile, heat oil in a large skillet over medium-high heat until hot but not smoking. Add garlic, and cook, stirring until softened, about 20 seconds. Add zucchini, and cook, stirring frequently until softened, about 4 minutes. Add edamame or limas, and cook another minute. Season with salt and pepper. Let mixture cool completely.
Whisk eggs, cream, milk, and 1/2 tsp salt in a large bowl; stir in zucchini mixture, scraping the bottom of the skillet, and 3/4 cup cheese. Pour into tart shell and sprinkle with remaining cheese.
Bake, tenting with foil after 35 minutes, until puffed and pale golden brown, about 50 minutes. Let cool at least 30 minutes before serving.