Shaye Elliott
40 to 45 minutes COOK TIME
Yields 8 servings SERVINGS
Ingredients
- 1-1/3cups all-purpose flour
- 1/2 teaspoon plus a pinch of sea salt, divided
- 1/2 cup plus 1 tablespoon butter, chilled, cut into small pieces, divided
- 9 eggs, divided
- 2 small yellow onions minced
- 3 medium sweet peppers, seeded and chopped
- 1 ear of corn, kernels cut off (about 1 cup)
- 1 cup heavy cream
- 4 ounces cream cheese, optional
- 1 cup grated aged cheddar cheese
- 2 tablespoons minced parsley
Directions
- In a stand mixer fitted with the paddle attachment, combine flour and 1/2 teaspoon salt. With mixer on medium-low speed, drop in 1/2 cup of butter pieces, a few at a time, and mix until dough resembles coarse sand. Add 1 egg, and mix to combine.
- Remove dough from mixer. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Remove dough from refrigerator, and flour a work surface. Use a rolling pin, and additional flour as needed, to roll dough into a 12-inch round.
- Line a 9-inch springform cake pan with aluminum foil. Gently lift dough round and place over cake pan. Lightly and carefully press dough into pan with your fingertips. Use any excess dough hanging over the sides to patch holes, if needed. (Make sure there aren’t cracks or holes, as the dough will be holding a liquid filling.)
- Place pan in refrigerator. Preheat oven to 375 F.
- Melt remaining butter in a small skillet over medium-high heat. Add onions, peppers, and corn, and sauté until soft, about 4 to 6 minutes. Turn off heat, and set skillet aside.
- In a stand mixer, combine remaining eggs, cream, and cream cheese, if using. Add cheddar and a pinch of sea salt, and mix to combine. Add sautéed vegetables and parsley, and mix until just combined. Pour mixture into cold crust.
- Bake for 40 to 45 minutes, or until top is lightly browned and center has just the slightest jiggle.
- Let quiche stand for a few minutes before removing from pan. Cool for another couple of minutes before slicing and serving. NOTE: The dough can be made in advance, if desired, and kept in the refrigerator for up to three days.
NOTE: The dough can be made in advance, if desired, and kept in the refrigerator for up to three days.
Shaye Elliott is the founder of the blog The Elliott Homestead. She and her husband are developing a farm in the Pacific Northwest. This is excerpted with permission from her book, Seasons at the Farm (Lyons Press). Purchase this title from our Capper’s Farmer bookstore.
