Quiche Maraichere

This quiche is amazingly delicious , i thought it wasn’t going to have too much of taste since it’s all vegetables . Turned out it’s so good !! I can’t really say that’s it’s easy to make , it’s not bad , but it takes time . I started making the pate brisee yesterday . And then had to let it sit overnight . Tart isn’t hard to make , it’s like making any other pie crust . I used my food processor which makes the job a whole lot easier .. you can do it by hand too , but if you don’t have food processor , i suggest you to invest on one .

Here is a recipe for pate brissee :

1 1/4 cup of all purpose flour

6 tbsp. of unsalted butter

1/2 tsp. salt

1 egg

1 tbsp. of ice cold water

In a bowl of food processor , pulse flour , salt , until mixed . Then add butter ( cut butter into small pieces )  , pulse few times until coarse crumbs , then with it running , add egg-water mixture into 3-4 addition . The dough should not be shaped round into a ball around the blade , but crumbles , pinch the crumbled dough together and if it sticks together then your dough should be ready . Shape the crumbly dough into a ball , shape into a disk , refrigerate overnight up to 4 days .

To prebake the crust , preheat oven to 400 F , roll out the crust to 12 inch diameter , about 1/4 inch thickness , and butter / spray the quiche pan , carefully transfer the rolled out dough into the pan  Poke holes all over the dough using fork .Chill in the freezer for 1 hour .Then, when it’s ready .butter foil then press down onto the quiche tart ,and then add your pie weights . Bake for 20 minutes , and then take the foil and pie weights out , and continue baking extra 3-5 minutes .Cool completely .

The filling :

1 medium red pepper , small diced

2 celery stalks , small diced

2 leeks , quartered then sliced thin

2 small slender carrots , small diced

1 tbsp. butter

2/3 cup of heavy cream

2 egg yolks

1 egg white

some cheese of your choice , i used colby jack because that’s all i had on hand 😀

Melt the butter in a skillet , then add all the vegetables together , salt and pepper and cook for 10 minutes or until veggies are soft .Cool completely . Preheat oven to 400 F , and transfer the filling into the tart . Mix the heavy cream , egg white and egg yolks , salt and pepper . Pour the custard carefully into the tart , all over . Bake for 20 minutes , then sprinkle the cheese , bake for 5 more minutes . Cool before cutting them .