Quiche has come to remind me of various family holidays — of sitting around my Aunt Lyndi’s table with the whole family for Christmas or Easter brunch. It’s definitely not the most traditional, I doubt many New England families were eating Quiche on Easter in the 1930s, and it doesn’t have that old-timey feel. I have to admit that a part of me does miss our old doughty cakes Christmas tradition (who wouldn’t fantasize about fried dough for breakfast?) but I’m all for celebrating with delicious fresh veggies instead of sugar and oil.
Once I started making quiche myself, I realized another reason it’s turned into a Morse holiday tradition — it’s extremely kind to the cook. It’s the type of dish that you can easily make ahead of time and almost forget about while you’re busy tossing salads or mixing drinks. I’ve gotten in the habit of making it when I’m not sure what time friends will be over or in the summer when dinner time never seems to be fixed. It’s easily transportable, making it a great potluck contribution but, most importantly, it never fails to hit the spot.
This quiche is a springtime recipe and a combination of some of my favourite spring veggies, but any of them could easily be exchanged for a vegetable that better fits the season… or your personal taste.
1 cup of asparagus (chopped) 1 1/4 cup of flour
1 cup of red onion (diced) 1/4 cup of sesame oil
1 cup of leek (chopped) 1/2 tsp of salt
3 cloves of garlic (diced) 1/4 cup of cold water
1 tbsp of olive oil 2 tbsp of grainy mustard
1/4 cup of cream or milk
1 cup of Cheddar cheese
1 cup of Havarti cheese
1/2 cup of Swiss cheese
1 tsp of Marjoram
1/2 tsp of salt
A pinch of pepper
1 In a mixing bowl combine flour and salt then add oil and mix with a wooden spoon until oil has been absorbed. Add water and mix with spoon or hands until it has all come together in a smooth ball. If need be, add more flour.
2 Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes. The dough will keep like this for a few days.
3 Saute the asparagus, leek, onion, and garlic (adding in that order) in olive oil. Saute on medium heat for about 5 minutes. Don’t worry too much about getting the vegetables totally soft— the closer to raw they are the more nutrients they hold. Plus, they’ll cook more in the oven.
4 Meanwhile, whisk the eggs in a medium mixing bowl. Add cream and all cheeses, then mix. Once the vegetables are done, add to egg mixture and combine, then add marjoram, salt, and pepper.
5 Roll the dough out on a lightly floured surface and into a (rough) nine-inch circle. Place dough into a pie dish then spread mustard as evenly as possible along the bottom and sides of the crust.
6 Pour filling into the crust and bake in pre-heated 350 degree (f) oven for 45 minutes.