Food Waste Free Recipes

Deep Dish Veggie Quiche

  • Brunch
  • Cooking Time: 80 minutes
  • Preparation Time: 60 minutes
  • Serves: 8
  • Difficulty: Medium
Recipe provided by Joel Gamoran (@joelgamoran)

One thing that I absolutely love about quiche is that, between the buttery crust and creamy custard, whatever else you put in the filling is going to taste great! As I cook meals throughout the week, I save all of my vegetable scraps such as broccoli stems and leeks tops, to be used in my weekend quiche. Baked into the eggy filling, this quiche elevates all those veggies and takes them from compost bound to belly bound.

Morton® Coarse Kosher Salt is perfect to bring out all of these unique flavors for a balanced and delicious dish.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup leek tops, sliced
  • 1 teaspoon Morton® Coarse Kosher Salt, divided
  • 1 cup diced mushroom stems
  • 1 cup diced broccoli stems
  • 1 cup diced cauliflower cores
  • 6 large eggs
  • 2 cups heavy cream
  • 1 cup milk
  • ½ cup feta cheese
  • 1 ½ cups all-purpose flour
  • 1 teaspoon Morton® Coarse Kosher Salt
  • 10 tablespoons unsalted butter, grated and frozen
  • 1 egg, beaten
  • 1-2 tablespoons ice water
  • Pie weights or dried beans

MORTON®
COARSE KOSHER SALT

  1. To make the pastry dough, add the flour and salt to a large mixing bowl. Using your hands, mix the frozen grated butter into the flour by rubbing the flour and butter together. Continue to do this until the butter and flour are fully incorporated and the mixture looks crumbly.

  2. Add the egg to the flour mixture, stirring with a wooden spoon to incorporate. Stream in the ice water, one tablespoon at a time until the dough comes together. You may need more or less water depending on your kitchen’s environment.

  3. Turn the dough onto a piece of plastic wrap and form into a disk. Refrigerate for at least an hour.

  4. Remove the pastry dough from the refrigerator and roll it out to larger than a deep-dish quiche pan. Gently place the dough into the quiche pan, pressing it to the sides and trimming it leaving ¼ inch overhang. Gently tuck the overhand under itself to form a lip that comes up just above the rim of the quiche pan.

  5. Using a fork, dock the bottom on the dough. Crinkle up a piece of parchment paper and line it on top of the pastry dough in the quiche pan. Fill the parchment paper with pie weights or dried beans, being sure to evenly distribute the weight. Chill the dough in the freezer for at least 30 minutes.

  6. Meanwhile, start on the vegetables. Heat the olive oil in a large sauté pan over medium heat. Add in the leeks and ½ tsp Morton® Coarse Kosher Salt and cook for 7-10 minutes.

  7. Add in the broccoli stems, cauliflower cores, and mushroom stems and sauté for an additional 5 minutes, until the vegetables have softened but are still firm. Remove to a small bowl to cool.

  8. Remove the dough from the freezer after 30 minutes and preheat the oven to 375°F.

  9. Place the quiche pan on a baking sheet and place in the oven to bake for 15 minutes. Carefully remove the weights and the parchment and allow the pastry crust to bake for an additional 5 minutes. Remove from the oven when lightly golden brown and allow the crust to cool.

  10. Lower the oven temperature to 325°F and while the crust is cooling, make the filling.

  11. In a large bowl, whisk together the eggs, heavy cream and remaining Morton® Coarse Kosher Salt

  12. Scatter the cooled vegetables and feta cheese onto the bottom of the par-baked quiche crust.

  13. Pour the egg mixture over the vegetables and place on a baking sheet. Place in the oven to bake for 60-75 minutes, until the center is set.

  14. Remove from the oven and allow the quiche to cool for 5 minutes before serving.

Food Waste Tip:

Save all your vegetable odd and ends from the week to use in your quiche filling. Leek tops, broccoli stems, cauliflower cores and mushroom stems are just some of the veggies that can be repurposed into flavorful quiche filling.