Vegetable Curry Quiche
The pie crust comes from Fine Cooking Magazine #113, Oct/Nov 2011.  I took out the 2 tbsp of sugar because this crust was originally for a dessert pie but works perfectly with savoury pies.  You can use any vegetables and cheese you have on hand for the filling. This is a good "fridge clean-out" recipe.

Ingredients for the pie dough:
1 2/3 cups unbleached all-purpose flour; more for rolling
1 tsp kosher salt
3/4 cup cold unsalted butter, cut into small cubes
5-7 tbsp ice water

Ingredients for the filling:
2 tbsp olive oil
1/2 onion, chopped
1/2 bell pepper, chopped
2 carrots, chopped
1 zucchini, chopped
1/2 patty pan, chopped
2 cloves garlic, minced
4 kale leaves, chopped
3/4 cup grated cheddar cheese
3 eggs
1 tbsp curry powder
Salt and pepper

Put the flour and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8-12 one-second pulses. Drizzle 5 tbsp of ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4-6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.
Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days (or freeze for up to 1 month; defrost in the refrigerator overnight before using).

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5-20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it's about 13 inches wide and 1/8 inch thick. Roll from the centre of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After a few passes, run an off-set spatula or bench knife under the dough to be sure it isn't sticking, and give the dough a quarter turn. Re-flour the work surface and rolling pin only as needed - excess flour makes the crust tough.
Transfer the dough to a 9-inch pie plate then trim edges and fold to create desired crust. Fork or crimp the edges and chill in the fridge for up to one hour or 30 minutes in the freezer.

Pour olive oil into a pan over medium-high heat and sauté vegetables until tender, 5-7 minutes, stirring occasionally. Add garlic and kale last, stirring until garlic becomes fragrant and kale has wilted, 1- 2 minutes. Add sautéed vegetables to the pie shell, evenly distributing.  Sprinkle with grated cheese.
Whisk eggs, curry powder, salt and pepper in a bowl then pour over cheese and vegetables, pressing down with palms to moisten the filling.  Make sure the filling remains covered in a layer of the egg mixture.
Bake at 400°F for 12 minutes then reduce heat to 325°F and bake for another 20 minutes, until the centre is firm and the crust is golden brown. Let sit for 5 minutes before serving. Enjoy!

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