We have had at least a week of rain here in Georgia and I’m listening to Ray Charles sing “A Rainy Night in Georgia” as I know that a warm quiche filled with roasted vegetables and swiss cheese bakes in the oven. Quiche is comfort food any season of the year.  I love its flexibility to add different cheeses (Gruyere), herbs, vegetables, and even soy sausage here.

The Crust

2 cups unbleached all-purpose flour

1 teaspoon salt

1/2 cup butter, cold and cut in small cubes

1 egg, beaten

1 tablespoon sour cream or yogurt

1 tablespoon milk

 

The Quiche

3/4 cup butter

2 sweet onions, chopped

2 garlic cloves, minced

1 leek, chopped (white and green part)

1 sweet pepper, chopped

1 tablespoon pesto

12 eggs

1 cup heavy cream

1/2 teaspoon nutmeg

1 teaspoon sea salt

1 teaspoon freshly ground pepper

1/2 cup sun dried tomatoes

1 cups swiss cheese, grated

Preheat oven to 400 degrees. For the crust, combine the flour and salt. Add the butter cubes and mix with your fingers or in a food processor.  Add the egg, sour cream and milk until ingredients form a soft dough.  It may be a bit crumbly.  On a sheet of parchment paper, lightly flour the surface and roll out the dough into a circular shape.  Wrap with plastic wrap and refrigerate at least 20 minutes. Transfer the dough from the refrigerator, dust with flour and roll out from the center.  Roll the dough around the rolling pin for an easier transfer to the 9 or 10-inch springform pan. Press the dough into the bottom and up the sides. Press the tines of a fork into the crust 5-6 times to minimize its puffing up during baking. Bake for five minutes.  Remove and set aside.

The Quiche

In a large skillet, melt the butter.  Add the onions, garlic, and leek. Cook for about 15 minutes until the onions and leek begin to caramelize. Stir occasionally.  Add the sweet peppers, pesto, and any other vegetables (such as spinach, broccoli, or artichokes) at this point.  Cook for 3-4 minutes.  Remove from heat.  In a large mixing bowl, whisk the eggs, heavy cream, nutmeg, salt, and pepper until frothy.  Layer the sun dried tomatoes, cheese, and cooled onion mixture into prepared crust. Pour the egg mixture over the vegetables.  Bake for one hour.  Allow the quiche to set for several minutes before serving.