Summer Vegetable Quiche
1/4 cup Dijon mustard
2 tbsp. olive oil
1/2 cup red onion, diced
1 cup ham, diced
1 cup goat cheese, crumbled
1/2 cup cut green beans, blanched & cut into 1/2" lengths
1 cup cherry tomatoes, cut in half from stem end down
3 eggs, at room temperature
1 cup heavy cream, at room temperature
Salt and pepper, to taste
2 tbsp. fresh chives, chopped
1 cup fresh basil leaves, chopped just before needed
STEP 1:Preheat oven to 350 degrees F. Place the blind baked quiche pastry in its pan onto a sheet pan. Brush the bottom and sides of the quiche pastry with the mustard and place in the oven for 3-4 minutes or until mustard looks dry. Set quiche pastry aside.
STEP 2:Next, heat the olive oil in a small non-stick pan over medium heat. Add the red onion and stir and cook until the onion begins to turn translucent. Add the diced ham and stir and cook until the ham is warmed through. Remove pan from heat and set aside.
STEP 3:Using a wire whisk, mix the eggs, cream and salt and pepper to taste in a medium mixing bowl. Sprinkle the ham and red onion over the bottom of the quiche pastry. Add the crumbled goat cheese and the green beans, distributing them evenly over the pastry. Top with the cherry tomato halves in a decorative manner.
STEP 4:Pour the egg and cream mixture into the quiche pastry carefully so it fills the quiche all the way to the top edge of the crust. (if there is too much custard, discard what is not needed) Top the quiche with the Parmesan cheese and carefully place in the lower portion of your oven. Bake the quiche for 35-40 minutes or until a knife or cake tester comes out clean when inserted into the middle of the quiche. The quiche will puff up in the center slightly when it is done and the pastry edges will be nicely browned.
STEP 5:Once the quiche is fully cooked remove it from the oven and allow it to cool for about 15 minutes. This quiche can be enjoyed warm or chilled. Cut the quiche into 8-12 slices, top with the fresh chopped chives and basil and serve. Remaining quiche will keep several days wrapped well and refrigerated. Makes 8-12 servings.
***Cook’s Note: it is important with this recipe that all the ingredients be at least room temperature to get nice, even doneness. Ingredients straight from the fridge will be so cold that they will interfere with the custard’s ability to set up nicely. Pairs well with SCHUG Carneros Chardonnay and Sauvignon Blanc