My first savory recipe for you! Following in the footsteps of mini strawberry pies, I bring you another pie-crust recipe, but this time, it’s a hearty, protein-filled, veggie-filled and yes, (mostly) healthy breakfast treat. In my continuing quest to add more veggies to my diet–especially at the time of year when they are at their most appealing–I give you Summer Quiche.
I am SOOOO into breakfast. Like–big, gorgeous, sit at the table reading the Sunday NY Times, drinking pints of coffee, decadent, three-course breakfast. Ask me about my top 5 breakfast restaurants around the country. I probably have a suggestion near you. I tried a LOT of breakfast on tour. (Be still my heart, lemon ricotta pancakes at Hell’s Kitchen in Minneapolis. And breakfast pot pie at Snooze in Denver.)
However, sometimes you want to have big gorgeous breakfast in your pajamas with bedhead intact. I’m not going to lie, this quiche (or as hubby lovingly calls it: qweesh) is a bit prep-intensive if you aren’t a morning person, but MAN is it worth it. It’s terrifically adaptable (sub your favorite veggies, switch up the cheeses, try bacon or crumbled sausage instead of pancetta). Also, it’s brunch-party worthy for a group, or if it’s breakfast for two, you have baller leftovers for breakfast all week! And if you’re like me, you can wake up, do the initial prep, pop that baby in the oven, and take a 45 minute “mid-morning nap” while it bakes.
1 batch “Grandma’s pie crust” or 1 refrigerated pie crust
1 cup sliced yellow squash
1 cup sliced zucchini
1/4 cup chopped shallots
1 cup chopped rainbow chard (I know, not technically a summer veggie, but SO GOOD.)
2 smashed garlic cloves
2 tablespoons chopped fresh thyme
1/2 cup diced/cubed prosciutto or pancetta
1 cup milk
Salt and pepper
3 large egg whites
3 large eggs
1/2 cup white cheddar cheese
Trader Joe’s has prepackaged, pre-chopped rainbow chard. It’s PERFECT for this recipe, and has become one of my favorite veggies to cook.
Salt the sliced zucchini and squash, place in a colander over a large bowl to drain the excess water. While it drains, prepare your crust. Roll dough, covered with plastic wrap or parchment paper, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack. Reduce oven temperature to 350°.
To prepare the filling, heat a large nonstick skillet over medium-high heat. Add a bit of olive oil to pan; swirl to coat. Add smashed garlic, shallots and rainbow chard, and saute until the chard is wilted, then add squash, zucchini, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the veggie mixture slightly.
Combine milk and the next 4 ingredients (through eggs) in a large bowl, whisking well to combine. Arrange squash/chard mixture evenly over crust, and sprinkle with prosciutto and cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
Garnish with extra thyme and serve with greens and fresh fruit. Or, you know, lemon-ricotta pancakes.