Typically, I follow the FFWD recipes quite closely. Sometimes with a bit of a minor twist, but often, I want to see what was so inspiring about the original. Lately, I’ve noticed a lot of recipes relying on carrots, celery and something from the onion family… and we’d just done that with our vegetable-barley soup from a couple of weeks ago. So I wasn’t overly excited about this recipe. Then, our friend Mary, showed us all up by cleaning out her refrigerator and making some amazing recipes. So, I got what I thought was an inspiration: I had some asparagus that really should have already been used, as well as some snap peas – what would make a more spring-like quiche?
This particular quiche is designed to be filled with lots and lots of fresh vegetables, and just a bit of custard – oh and with a smattering of cheese on top. I diced up the vegetables and sauteed them until just barely tender. This quiche uses the tart shell from the book that would, quite frankly, make an old tire taste delicious.
This all worked out because it was exactly the perfect amount of filling, even though the sides of the tart shell shrunk a bit (no, I did not stretch it!!). The vegetables and custard are added to the shell and baked for a bit.
Finally, it’s topped with cheese, and baked for a bit more until it gets all melty. I decided to use Manchego because I really like it a lot, and thought it would pair with the vegetables nicely.
I ended up serving this as a starter, and it was well-received, though honestly, anything in this pastry will be. It’s great because it’s sturdy enough to allow small pieces to be cut and picked up without making a mess.
Since I’m late getting this posted, I already know how much everyone loved the original version – so maybe now I need to go back and try that one. But quiche is a weakness of mine, so I should probably wait a bit (lest I eat the entire thing!). My version was quite tasty, and there was not a crumb left. Now, to come up with an excuse to make another of the carrot, celery and onion variety.