Summer is coming to a heartbreaking close, but I’ll be hanging on by my fingernails before I admit that. The fruit and vegetables stocking the farmer’s markets stalls are like a burst of sunshine. It is hard to not walk away loaded down with bags.
When that does happen, though, which is always, the vegetables languish in the crisper drawer until they are found again, moldy and unusable. It is a frustrating cycle.
Last weekend, I found a delicious solution. Quiche is a catchall recipe. You can use everything and anything that is currently in your fridge. For me, I used a tomato, pea shoots, asparagus, baby kale, goat cheese, and baked it in a homemade chive pie crust. The crust tasted like sour cream and onion chips. If you don’t want to go all Martha Stewart, a store bought piecrust is just fine and dandy as well. You could also do puff pastry.
Get creative and enjoy summer while it lasts!
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
2 tablespoons, chopped chives
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water
½ cup pea shoots
1 cup chopped asparagus
¼ cup chopped tomato
2/3 cup baby kale
Crumbled goat cheese to your liking
½ cup whole milk yogurt
Add all of the dry ingredients and pulse to combine. Add the butter and pulse until it’s in pea-size pieces. Drizzle in 3 tablespoons of ice water and pulse again. Add more ice water if the dough seems too dry, shape it into a disk, wrap it up, and refrigerate.
In a screaming hot skillet, sauté all vegetables until soft and cooked down. Set aside. Whisk together eggs and yogurt in a large mixing bowl, set aside.
Roll out pie dough roll a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes. Set the vegetables on the bottom. Scatter goat cheese on top and pour egg mixture over everything. Bake for 45 minutes, or until just set.