Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled, cut up
2 -3 tablespoons ice water
1/3 cup red bell peppers, diced
1/3 cup yellow squash, diced
1/2 cup fresh peas or 1/2 cup frozen peas, thawed
1 cup smoked turkey, diced
3/4 cup shredded gruyere cheese
1/4 cup green onions, 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:
In medium bowl, stir together flour and 1/4 tsp salt; add butter.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed.
Shape into flat round; cover.
Refrigerate 1 hour.
Heat oven to 425 F.
On lightly floured surface, roll dough into 12″ round.
Place dough in bottom and up sides of 9″ tart pan with removable bottom.
Trim excess dough; reserve small piece.
Line dough with aluminum foil; fill with dried beans or pie weights.
Bake 12 minutes; remove foil and weights.
Bake an additional 5-7 minutes or until dough is set.
Remove from oven; reduce oven temperature to 375 F.
If any cracks have developed in the crust, use reserved dough to patch.
Meanwhile, bring medium saucepan of water to a boil over medium-high heat.
Add bell pepper and squash; boil 3 minutes.
Add peas; boil 2 minutes.
Drain well; place over bottom of partially baked crust.
Arrange turkey over vegetables; sprinkle with Gruyere, green onions and Parmesan.
In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust.
Bake at 375 F.
for 30 minutes or until set.
Shredded carrot or chopped cauliflower may be substituted for the squash.
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.
Seal, label and freeze up to two months.
Do not thaw before reheating.
Unwrap and bake in a 375 F oven for 20-25 minutes, or until heated through.
Servings: 4
Time preparation: 75 min.
Time total: 135 min.