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Garden-Vegetable Quiche


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Garden-Vegetable Quiche





1 recipe Quiche Crust (see Download for recipe)
2 cups half-and-half
1½ cups heavy whipping cream
1½ cups fresh grated Parmesan cheese
6 large eggs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh marjoram
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 recipe Roasted Vegetables (see Download for recipe)
Garnish: microgreens


• Preheat oven to 350°.
• Wrap springform pan containing prepared Quiche Crust with heavy-duty aluminum foil, creating a collar, being sure to seal any open spots. Set aside.
• In a large saucepan, combine half-and-half, cream, and cheese. Bring to a boil over medium-high heat. Remove from heat. Set aside.
• In a medium bowl, whisk eggs until smooth. Using a ladle, add 1 cup hot cream mixture to egg mixture in a slow steady stream, whisking constantly. Add another 1 cup cream mixture, whisking to combine. Transfer mixture back to saucepan. Cook until heated, approximately 3 minutes, stirring constantly. Strain mixture. Add chives, parsley, marjoram, salt, pepper, and Roasted Vegetables, stirring to combine. Pour mixture into prepared crust.
• Set quiche pan in a roasting pan. Add enough water to roasting pan to come halfway up the sides of prepared quiche pan.
• Bake for 30 minutes.
• Loosely cover top with aluminum foil. Bake until set, approximately 25 minutes. Remove from oven. Cool in pan until water reaches room temperature, approximately 30 minutes. Remove quiche pan from roasting pan.
• Refrigerate for at least 2 hours.
• Preheat oven to 350°.
• Slice quiche and place on ovenproof plates or dish. Warm slices in oven for approximately 15 minutes.
• Garnish with microgreens, if desired.

 

Pictured with Quiche Crust and Roasted Vegetables



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