Summer Quiches Recipes
Shavuot and Summer are pefect for quiches! See below a list of some fabuous quiches and link to the recipes . Enjoy!
Summer (amost here!) and Quiche are a great match. Serve warm or room temperature, a variety of cheeses work and use fresh veggies in season. I have tried many different crusts or crustless. Quiches are really a bountiful number of choices!
This week is the Jewish holiday of Shavuot, the commemoration of the giving of the Ten Commandments. It is traditional to eat dairy on Shavuot—my husband looks forward to my New York Style Cheesecake, probably his favorite dessert.
I will be making Asparagus-Spinach Quiche, as my mom is a fan of asparagus and when you are 104, you get your wish! I am also including links to a variety of different recipes for Quiche and one Galette, which can be made vegan. Of course, there will be a link to a recipe for my New York Cheesecake!
Recipe and Links are below.
In one of my favorite scenes from The Surgeon, a Civil War novel, Dr. Abbey Kaplan confronts a disapproving male doctor. Not only won't Dr. Connolly work with her, he doesn’t allow her into the male wards, even though male doctors are allowed into female wards. When Dr. Kaplan complains about this unequal treatment, he responds, “How dare you talk to be like that! You have no business being here in the first place. The very idea of a female doctor is abhorrent.”
He then slaps her across the face.
Abbey, 6’ tall and well trained by her father and brothers in self-defense, slams her right fist into the doctor’s face, then a left upper cut to his belly and a right to his jaw. She throws him out of the surgical tent. Dr. Connolly never reports the incident as he couldn’t admit slapping a woman nor that he was beaten up by one. He requests a transfer to another unit and Abbey is on the road to respect from her colleagues. What a great scene!
9” Cornmeal Crust
1 cup flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon pepper
1/3 cup olive oil
1/2 cup milk
1 tablespoon finely ground breadcrumbs
Place dry ingredients in food processor. Pulse until the ingredients come together.
Add oil and milk. Process until the ingredients come together in a ball. Refrigerate for 15 minutes or overnight.
On parchment paper, roll out dough to 1” beyond pan and place in a pie pan. If sticky, place in refrigerator for 15-20 minutes and then roll onto pie pan.
Pinch edges attractively. Prick dough with fork. Fill and bake or freeze until ready to use.
4 tablespoons butter, divided
1 cup chopped leeks
2 cups frozen (well drained) or 5 ounces fresh spinach
4-5 ounces asparagus, fibrous ends snapped off and a dozen left for topping
1 teaspoon dried dill
3/4 cup milk
1/4 cup cream
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Gruyere or sharp Cheddar, grated
1 green onion, chopped
1/4 teaspoon paprika
Preheat oven to 375 F. Melt 2 tablespoons of butter in skillet. Add onions and sauté over medium heat for 3-4 minutes, stirring to keep from sticking or burning. Add more butter if needed. Add spinach and cook until spinach is wilted and liquid is evaporated. Remove from skillet and reserve.
Add the remaining 2 tablespoons butter and place asparagus in skillet. Sprinkle with dill and cook over low heat until asparagus is tender, adding more butter if needed. Remove pan from heat.
In a bowl, whisk eggs, milk, mustard and salt until well blended. Stir in cheese.
Remove pie crust from freezer. Sprinkle breadcrumbs over the bottom of the crust. Place onions and spinach mixture, then asparagus in the pie crust. Pour cheese mixture over the vegetables. Place reserved asparagus and green onions attractively on top. Sprinkle top evenly with paprika.
Bake uncovered for 40-45 minutes or until the quiche is set and golden on the top. Cool for about 15-20 minutes before serving. If not serving immediately, refrigerate.
Allium free: Use 1 bulb fennel, chopped, in place of onion and green onion
No Leeks? Use onions or shallots
Greens: In place of spinach, use collards or kale. You will need to cook for a longer time for greens to become tender, adding water by the tablespoonful as needed.
Gluten free: Use a gluten free pie crust and sprinkle crust with gluten free breadcrumbs.
Creamier: Use half and half or heavy cream in place of milk.
Dairy Free: Use olive oil in place of butter. Use a non-dairy milk such as almond in place of milk or cream. Use a vegan cheddar in place of dairy cheese.
Click on the links for the recipe.
The following quiche are vegetarian/dairy.
This Galette is vegan/pareve.