1. 32004000Hilary’s Garden Vegetable Quiche<br />Crust:<br />1 cup flour<br />1 teaspoon salt<br />1/4 cup olive oil or canola oil (I've always used olive oil)<br />1/4 cup ice water (I use refrigerated water and it comes out fine)<br />Note: my quiche pan (just a pie pan with slightly straighter sides) is a 9 inch, and this recipe usually falls just slightly short of enough dough to press into the full pan, so I often use just a pinch more of each ingredient to stretch the recipe. If you have an 8 inch pan, it's probably fine. <br />1. Mix flour and salt with fork<br />2. Beat oil and water with whisk or fork to thicken<br />3. Press into pie crust<br />5. Fill with quiche mixture and bake.<br /> Bake the crust by itself for 6 minutes on the bottom shelf of the oven at 350. Then remove it and put it aside until you’re ready to fill it.<br />Vegetable and Cheese Mixture:<br />Red onions, sliced<br />1/2 cup frozen chopped spinach. If you'd prefer to use fresh spinach, you'll need about 8 cups of washed, trimmed spinach leaves (stems removed). Cook them in a large saucepan with only the water that clings to them, stirring as needed, until wilted, about 2 minutes. Drain well and finely chop. <br />1/4 cup yellow squash, small diced (I don't use this since I can't find it in Israel - I use zucchini instead)<br />1/4 cup garlic minced (3 cloves)<br />Swiss or Scandinavian cheese, cubed (or if you want to spend buku bucks, use gruyere)<br />3/4 cup butter, salted<br />In a medium sauté pan over medium high heat, melt 1 Tbsp. butter. Add red onion, yellow squash (or zucchini) and garlic. Sautee for 2-4 minutes until slightly translucent. Finish with the spinach and cook until it has slightly wilted. Drain off any excess liquid. Set this mixture aside along with the cheese and proceed to make the egg batter. <br /> In a medium mixing bowl, beat 5 eggs and whisk in heavy cream until incorporated.Place the vegetable mixture and the cheese in the bottom of the uncooked quiche shell. Fill the crust wit the egg mixture until it is 1/8 of an inch from the top. Place the filled crust onto a cookie sheet to catch any runoff. Bake the quiche at 350 for 18-25 minutes (it takes more like 40 in my oven) or until until batter has set and it browned on top. Let the quiche cool for 10 minutes and serve.Quiche Batter:<br />2 cups heavy cream<br />5 large eggs<br />1 tsp. salt<br />1/2 tsp. black pepper<br />1/2 tsp fresh rosemary, diced<br />