A very thin quiche, made in a tart pan, can result in some gorgeous creations. The vegetables really get a chance to shine here, especially curls of zucchini and bright red grape tomatoes. Sauteed leeks, kale, spinach and garlic are highlighted in clusters throughout. And, the entire quiche has little flecks of fresh chives scattered throughout, adding a delicious flavor to every bite. This quiche was enjoyed by all - ages 3 to 85 today. I made a more traditional quiche with a bit of cheese in it as well as this one (the crust recipe makes 2 pie crusts, so it seemed appropriate), which tasted wonderful, but I find the bubbling cheese tends to hide some of the artfully arranged vegetables. In this case, this lovely savory tart is the perfect blend of beauty and deliciousness. A perfect recipe for all the spring vegetables! Enjoy!
Preheat oven to 425 F.
Saute the following over medium heat until leeks are softening, ~5 minutes:
1-2 Tbsp olive oil
1 leek, bottom half only - sliced & rinsed
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
dash dried parsley
Add and cook until greens are wilted, but not soggy:
1/2 - 1 cup diced baby spinach
1/2 - 1 cup diced kale (mild tasting kale is preferred)
2-3 cloves garlic, minced
salt & pepper, to taste
Remove from heat and set aside to cool slightly.
Prepare the following:
1/2 - 1 small zucchini, thinly sliced the long way (for curls within the quiche)
~7 grape tomatoes, sliced in half
1/4 cup chives, sliced into 1/2" pieces
~1/2 cup sliced turkey, diced or ripped into bite-sized pieces (ham works, too)
In a bowl, whisk together:
~6-7 eggs (you may find you need more/less depending on how large your tart pan is)
1/4 cup milk (lactose-free works well)
chives, from above
salt & pepper
On your crust, spread the following in this order:
1. turkey, spread fairly evenly throughout
2. zucchini slices, use 3-4 to make several curls throughout the crust
3. sauteed leek mixture, spread in small spoonfuls throughout (this can help support the zucchini curls, if needed.
4. tomato slices, facing upright, place in groups of 2 or 3 on top of turkey or vegetables to stabilize them.
5. Carefully pour egg mixture throughout the quiche/tart. If you feel like you might not have enough egg mixture, add in a few more eggs and then pour remaining egg mixture on top - this way you definitely have chives blended into your eggs throughout.
Bake at 425 F for 15 minutes. Lower the oven temperature to 350 F and cook for an additional 15-20 minutes, until eggs are nicely set and crust is a nice golden brown. Let rest 10 minutes before serving.
Wonderful served warm with fresh fruit on the side. Enjoy!!!
A gluten-free savory vegetable tart (quiche), ready to eat!
Gorgeous Savory Quiche (Tart)
Line a 10" - 11" tart pan with 1/2 recipe of Kristin's buttermilk pie pastry crust. You can roll it out as directed, or sprinkle and then press into pan with a piece of plastic wrap over your hand to avoid sticking.Preheat oven to 425 F.
Saute the following over medium heat until leeks are softening, ~5 minutes:
1-2 Tbsp olive oil
1 leek, bottom half only - sliced & rinsed
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
dash dried parsley
Add and cook until greens are wilted, but not soggy:
1/2 - 1 cup diced baby spinach
1/2 - 1 cup diced kale (mild tasting kale is preferred)
2-3 cloves garlic, minced
salt & pepper, to taste
Remove from heat and set aside to cool slightly.
Prepare the following:
1/2 - 1 small zucchini, thinly sliced the long way (for curls within the quiche)
~7 grape tomatoes, sliced in half
1/4 cup chives, sliced into 1/2" pieces
~1/2 cup sliced turkey, diced or ripped into bite-sized pieces (ham works, too)
In a bowl, whisk together:
~6-7 eggs (you may find you need more/less depending on how large your tart pan is)
1/4 cup milk (lactose-free works well)
chives, from above
salt & pepper
On your crust, spread the following in this order:
1. turkey, spread fairly evenly throughout
2. zucchini slices, use 3-4 to make several curls throughout the crust
3. sauteed leek mixture, spread in small spoonfuls throughout (this can help support the zucchini curls, if needed.
4. tomato slices, facing upright, place in groups of 2 or 3 on top of turkey or vegetables to stabilize them.
5. Carefully pour egg mixture throughout the quiche/tart. If you feel like you might not have enough egg mixture, add in a few more eggs and then pour remaining egg mixture on top - this way you definitely have chives blended into your eggs throughout.
Bake at 425 F for 15 minutes. Lower the oven temperature to 350 F and cook for an additional 15-20 minutes, until eggs are nicely set and crust is a nice golden brown. Let rest 10 minutes before serving.
Wonderful served warm with fresh fruit on the side. Enjoy!!!
It sliced perfectly, retaining the beauty of the vegetables when being served. Yum!
looks delicious. :-)
ReplyDeleteHey, I recognize this!!! It was amazingly flavorful and the crust was so flaky! Loved it! You are a master. xx
ReplyDeleteThanks Stephanie! It was so fun to have you all visit and get to whip together this yummy creation! :)
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