Source: The classic Party Fare Cookbook by Martha Rose Shulman (*)
Makes 10 servings
Preparation time: 1 hour
Tips: May be prepared a day ahead.
Party Quiches
1/2 sheet cake pan or 12" round quiche
Ingredients
Preparation
PATE BRISEE:(best prepared 24 hours ahead)
3 cups all purpose flour
12 tablespoons cold butter, cut into small pieces
6 tablespoons ice water
1/2 teaspoon salt,
spice/s of choice such as:
dried basil
cracked black pepper corns
cayenne pepper
dill
oregano etc... your choice
EGG & CHEESE FILLING:
6 whole eggs
1 cup heavy or whipping cream
1 1/2 teaspoons salt
1 teaspoon black pepper
2 teaspoons spices of choice , your choice.
1 cup Gruyere or Asiago cheese, grated
1/3 cup Parmesan cheese, to sprinkle top
1. Preheat oven to 400 F degrees.
For Party tray, grease generously with vegetable shortening one 1/2 sheet cake pan (11x17"), and proceed with step 2.
For 12" round quiche, see note 3 for proportions. Proceed with steps 2 to 4. No need to precook crust, just line quiche plate with dough and follow the filling and assembly instructions.
2. Combine the flour, spices and salt in a large bowl. Quickly cut in the butter, this can be done with a electric mixer, until the mixture has the consistency of crumbs.
3. Add 1 tablespoon water at a time to the dry mixture and blend with a fork or mixer until the dough comes together. Shape dough into a ball, wrap in plastic and refrigerate for 20 minutes or longer.
4. When ready to use the dough, place the ball on a lightly floured work surface, and press it down gently with your fingertips so that it is about 1 in thick. Roll dough with pin to fit prepared pan. You may want to roll the dough on top of a plastic sheet or mat so that it may be easier to transfer to pan.
5. Bake crust at 400 F degrees for 5 minutes to set. Remove from oven and set aside. Crust can be bake a day ahead.
6. Lower oven temperature to 375 F degrees.
To prepare VEGETABLE FILLING.
1. Choose a combination of about 3 vegetables such as filling 1 or 2.
2. Sprinkle with salt vegetables that may contain to much water such as zucchini. Cover with paper towel at room temperature for about 30 minutes.
3. Place about 1 tablespoon of olive oil in a large skillet. Heat on high. Cooking one type of vegetable at a time to control degree of cooking, cook and stir to brown evenly for 2-3 minutes. Do not over cook. Remove form skillet. Repeat until all vegetables are done.
To prepare EGG & CHEESE FILLING:
1. In a large bowl place all ingredients except cheeses. Mix with a whisk until well blended.
ASSEMBLY:
1. On precooked tart crust, sprinkle Gruyere or Asiago cheese evenly. Carefully add the egg & cream mixture on top of cheese. Place saute vegetables evenly and sprinkle with Parmesan cheese.
2. For rectangular tray, bake at 375 F degrees for about 20 minutes or until quiche is set and lightly brown on top.
For 12" quiche plate, bake at 400 F degrees for about 30 minutes or until set and lightly brown on top.
3. Remove from oven and let cool completely.
4. Cut into desired share and size and serve at room temperature. To cut bite size diamonds, cut tray into 4 or 5 strips lengthwise, then cut strips at a 45 degree angle starting from the tray corner about 2" apart.
NOTES: (*) Modified by Ana Maria Kruger
(1) Suggestion of ingredients to vary flavors: asparagus, scallions, parsley, cilantro, green peppers, ancho roasted peppers, black or green olives, feta cheese etc....
(2) Add 1 teaspoon sugar during saute of onions to give them a caramelized flavor and color.
(3) For a 12" quiche dish, prepare 2/3 of the crust recipe, FULL recipe of eggs & cheese filling and topping of vegetables of your choice. Makes a nice quiche about 1.5" thick enough for a light lunch for 6 to 8 people.
VEGETABLE FILLING 1:
1 large onion, sliced, (see note 2)
1 large zucchini, sliced
1/3 cup fresh pimento slices
VEGETABLE FILLING 2:
1 large red onion, sliced
6 ounces mushrooms, sliced
1/3 cup fresh pimento slices
1 tablespoon olive oil approximately to saute above
