Primavera Quiche

Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter, chilled, cut up
• 2-3 tablespoons ice water

Filling

• 1/3 cup red bell pepper, diced
• 1/3 cup yellow squash, diced
• 1/2 cup fresh peas or frozen peas, thawed
• 1 cup smoked turkey, diced
• 3/4 cup shredded gruyere cheese
• 1/4 cup green onion, chopped
• 2 tablespoons freshly grated parmesan cheese
• 3 eggs
• 3/4 cup milk
• 2 tablespoons chopped fresh basil (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon ground nutmeg

Directions

1. 1

   In medium bowl, stir together flour and 1/4 tsp salt; add butter.

2. 2

   With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.

3. 3

   Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed.

4. 4

   Shape into flat round; cover.

5. 5

   Refrigerate 1 hour.

6. 6

   Heat oven to 425°F.

7. 7

   On lightly floured surface, roll dough into 12" round.

8. 8

   Place dough in bottom and up sides of 9" tart pan with removable bottom.

9. 9

   Trim excess dough; reserve small piece.

10. 10

    Line dough with aluminum foil; fill with dried beans or pie weights.

11. 11

    Bake 12 minutes; remove foil and weights.

12. 12

    Bake an additional 5-7 minutes or until dough is set.

13. 13

    Remove from oven; reduce oven temperature to 375°F.

14. 14

    If any cracks have developed in the crust, use reserved dough to patch.

15. 15

    Meanwhile, bring medium saucepan of water to a boil over medium-high heat.

16. 16

    Add bell pepper and squash; boil 3 minutes.

17. 17

    Add peas; boil 2 minutes.

18. 18

    Drain well; place over bottom of partially baked crust.

19. 19

    Arrange turkey over vegetables; sprinkle with Gruyère, green onions and Parmesan.

20. 20

    In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust.

21. 21

    Bake at 375°F.

22. 22

    for 30 minutes or until set.

23. 23

    Shredded carrot or chopped cauliflower may be substituted for the squash.

24. 24

    Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.

25. 25

    Seal, label and freeze up to two months.

26. 26

    Do not thaw before reheating.

27. 27

    Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.