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Grilled Vegetable Quiche, Red Bell Pepper Coulis

Grilled Vegetable Quiche, Red Bell Pepper Coulis Recipe - We have traveled light-years from the time when consuming quiche defined your sexual orientation. In the politically correct twenty-first century, “real men” can eat quiche confidently. They can sip rosé, guzzle brightly colored things they mistakenly call martinis, consume bowls full of quinoa, and eat all the goddamn avocado toast the nation’s restaurants can produce. I guess, in retrospect, quiche is arguably one of the more masculine “healthy” menu items out there.
Kidding aside, quiche is an awesome breakfast crowd-pleaser. Like an omelet or breakfast casserole, you can fill it with whatever you fancy. Make it the night before (with a store-bought crust, if you must), put a kitchen towel over it, leave it on the countertop, and slice and serve in the morning at room temperature.

SERVES 4 TO 6
Grilled Vegetable Quiche, Red Bell Pepper Coulis Recipe

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon sugar
  • 1¼ teaspoons kosher salt
  • Black pepper
  • 1 cup plus 2 tablespoons butter, cubed
  • ¼ cup ice water
  • ½ medium tomato, cored and seeded
  • ½ cup sliced zucchini
  • ½ cup sliced asparagus
  • ½ cup sliced yellow onion
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • 5 eggs
  • ½ cup whole milk
  • ½ cup crème fraîche
  • 1½ tablespoons chopped mixed fresh herbs (parsley, basil, thyme, rosemary, tarragon, oregano, chives, or whatever you like)
  • Red Bell Pepper Coulis (recipe follows) for serving

How to make Grilled Vegetable Quiche, Red Bell Pepper Coulis

  1. Preheat the oven to 350°F.
  2. Stir together the flour, sugar, kosher salt, and ¾ teaspoon pepper in a bowl and place in the freezer for 20 minutes. Place the butter in the freezer for 20 minutes as well. Remove both from the freezer. Working quickly, use your fingertips to break up the butter pieces in the flour until the mix looks like coarse meal. Stir in the ice water with a fork and blend until the dough begins to come together. Working quickly, use your hands to continue bringing dough together. Turn out onto a floured surface and knead until the dough is uniform and relatively smooth. Wrap in plastic wrap and refrigerate.
  3. Prepare a hot wood or charcoal fire.
  4. In a large bowl, toss the tomato, zucchini, asparagus, and onion with the olive oil and sprinkle with a little salt and pepper. Place on the grill and toss and turn until vegetables are cooked all the way through. They should be tender, with nice color, without falling apart. The time will differ by the density of the vegetable. Squash cooks quickly, in a matter of a few minutes. Onion will take longer—7 to 10 minutes for thick slices. Bottom line is you really can’t do it wrong unless you completely incinerate them. (Alternatively, you can roast the vegetables on a baking sheet in a 425°F oven, if you like. You’ll need to remove softer vegetables as the others finish cooking). Remove, allow to cool, and chop them all together.
  5. Remove the dough from the refrigerator, unwrap, and pat it out to a round disk. Dust with flour and roll out into a circle 12 inches in diameter and ¼ inch thick. Lay the dough in a deep 9-inch pie pan and pierce all over with the tines of a fork. Crimp the edges as you would a dessert pie. Line with parchment paper and weight it down with pie weights or dried beans. Bake for 15 minutes. The piecrust will be lightly golden. Remove from the oven, take out the parchment paper and pie weights, and allow to cool.
  6. In a blender, blend together the eggs, milk, crème fraîche, fresh herbs, ¾ teaspoon salt, and 1 teaspoon pepper for 15 seconds. Spread the chopped grilled vegetables across the bottom of the crust. Pour the egg mix over the top and bake for 25 minutes, or until the eggs are set in the center of quiche. Remove from the oven and allow to cool. Slice, drizzle with the coulis, and serve.