Mediterranean Quiche

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 cup	62g / 2.2oz	Sliced yellow onions
1 cup	146g / 5.1oz	Zucchini - chopped (medium)
1/4 lb	113g / 4oz	Mushrooms - wiped clean,
		And sliced
1 teaspoon	5ml	Minced garlic
4 oz	113g	Oil-packed sun-dried tomatoes - drained, chopped
3 tablespoons	45ml	Chopped fresh basil
2 teaspoons	10ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 teaspoons	15ml	Eggs (large)
1 1/4 cups	296ml	Half-and-half
1/2 cup	118ml	Grated Gruyere
1/2 teaspoon	2.5ml	Crushed red pepper
3 oz	85g	Goat cheese - crumbled
		Savory Pie Crust
8 oz	227g	Flour
		= (abt 1 1/2 cups plus 2 tbspns)
1/2 teaspoon	2.5ml	Salt
4 oz	113g	Cold butter - (1 stick) - cut 1/4" pieces
2 tablespoons	30ml	Solid vegetable shortening
3 tablespoons	45ml	Ice water

Recipe Instructions

Preheat the oven to 375 degrees.

In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.

Add the garlic and cook for 1 minute.

Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.

In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.

Spoon the vegetable mixture into the prepared Savory Pie Crust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.

Savory Pie Crust: Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.

Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn onto a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. Remove from the oven and uncover. Let cool slightly on a wire rack before filling. (Makes 1 crust)

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E76) - from the TV FOOD NETWORK

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