Summer Quiche Recipe

Thank you, to everyone, for sharing your wonderful pie recipes this week. You had our mouths watering and left us craving pie for breakfast, snack, and well dinner. Speaking of dinner, when we tossed out the pie recipe challenge the team and I at Maika had our eyes on all the sweet pies out there. And go figure the pie that caught our attention was an all around pie; brunch, dinner or lunch; A Gorgonzola and Onion Quiche. 

Thank you to MAIKA community member Gill for sharing the delightful recipe and inspiring us to riff off the wonderful dish based on what was at the farmers market today; Squash and Onion Quiche. As for the rest of the weekend, I will be happily making all of the pies you all shared. 

Gorganzola and Onion Quiche...

1 Cup Caramalezied Onions

1/2 Cup Bacon Diced and Browned

2 Cups Apples cooked in 1 Tsp Balsamic Vinegar

1 c. gorganzola

2 c. 1/2 and 1/2

5 eggs

Salt & Pepper

Saute the onions, apple, and bacon until browned. Mix remaining ingredients. Then stir together. Bake at 350 for 1 hour or until crust is brown on bottom and the eggs are set but a bit soft. 

Summer Squash and Onion Quiche...

THE CRUST

1 Cup Oat Flour

1/2 Cup Almond Flour

1/4 Cup Corn Flour

1 Tsp Sea Salt

1 Tlb Maple Syrup

1/2 Cup Unrefined Coconut Oil Cold

3-6 Tlb Ice Cold Water

1. In a large bowl, whisk the dry ingredients together
2. Cut the coconut oil into chunks, and add it to the dry ingredients. Cut the oil into flour until you have a mixture resembling coarse crumbs.
3. Drizzle in the ice water a tablespoon at a time. Use a wooden spoon or your hands to stir gently.
4. Squeeze the dough together: If it crumbles you need to add more water, a little bit at a time, until the dough holds together.
5.  Shape the dough into a flat dish and loosely wrap the dough with plastic wrap and refrigerate it for 30 minutes.
6. Grease a 9-inch pie pan with coconut oil, and set it aside. Remove your dough from fridge and line a work surface with a large piece of parchment paper. Flour parchment, place the dough on top, and let it rest for 5 to 10 minutes.
7. Using a rolling pin, roll out dough to an 11-inch round, gently turning it and sprinkling it with flour to prevent sticking, lift with parchment paper and add to pie pan. 
8. Press the dough into pan and trim the edges. If there are any tears, press the dough back together or patch them with the excess trimmed dough. Shape the crust as desired; fill and bake as recipe directs.

THE FILLING 

1 Cup Carmalized Scallions 

1.5 Cups Sliced Summer Squash

1/2 Cup Sharp Hard Cheese

5 Eggs

1 Tsp Salt 

2 Tlb Fresh Chopped Basil 

Saute the onions and squash with a pinch of salt and cooking oil until soft. Mix the eggs, cheese, and basil in a bowl. Once the squash and onions are cooled add to egg mixture and whisk for 30 seconds. 

Add mixture to crust and bake for 35-40 minutes. Enjoy!! 

Enjoy at home or . . . 

at friends with our traveling pie tote.