Confetti Quiche with Curry Crust
This savory egg pie has zucchini, red pepper, onion, and thyme, plus a curried crust. Recipe developer Melissa says she created the recipe “from years of making variations on the first quiche I made a few years ago. Since then I’ve been making changes and improvements in order to create something tasty and original.”
What makes this the BEST pie recipe Melissa has ever made?
“I make it every time I have friends over for brunch or intimate gathering and its always a hit, every time,” she says. “It’s the best because I’ve really made it my own by being creative, taking risks and having fun.”
(Images: Melissa)
Confetti Quiche with Curry Crust
Nutritional Info
Ingredients
Filling
- 1 tablespoon
butter
- 1
roasted red pepper, chopped
- 1/4 cup
zucchini, chopped
- 1/4 cup
red onion, chopped
- 1/4 cup
green onion, chopped (green and pale green parts only)
- 2 teaspoon
chopped fresh thyme
Curry Crust
- 1 1/4 cups pastry flour
- 1 tsp
curry powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons (or more) ice water
- 6
large eggs
- 1 cup
whipping cream
- 1/2 teaspoon
salt
- 1/4 teaspoon
ground black pepper
- 1/2 teaspoon
hot pepper sauce
- 3/4 cup
(packed) coarsely grated mozzarella cheese (about 3 ounces)
Instructions
Preparation
For crust: Sift flour, curry and salt into medium sized bowl. Add chilled butter. Using hands blend flour mixture and butter until course meal forms. Adding one tablespoon at a time, blend ice water in until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour (or up to a day). Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.
Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.
For filling: Preheat broiler on high if using an electric stove. If using a gas stove, place pepper directly over gas stovetop flame until outer skin is blackened. Or if using an electric stove, grease a cookie sheet lightly with cooking spray. Cut pepper in half, remove seeds and stem. Place skin side up on cookie sheet and place on middle rack and broil on HI until skin is blackened. Remove pepper from heat and cool. Using a knife, gently scrape away blackened skin and discard. Roughly chop.
Melt butter in heavy medium skillet (preferably cast iron) over medium heat. Add red onion, zucchini and thyme. Sauté until just tender and onion is translucent, about 5 minutes. Add red pepper and half the green onion cook for 2 minutes. Cool to room temperature.
Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange vegetable mixutre over bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crust, filling completely. Sprinkle with remaining green onions.
Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.