These winter veggies are a delight for your palate – roasted to perfection, then combined with a Fontina cheese filling, and surrounded by a crunchy parmesan cheese crust. Served slightly warm with a side salad, this Quiche makes a comforting winter dinner.
INGREDIENTS
Crust
2 ¼ cups all-purpose flour
½ cup finely grated Parmesan cheese
Pinch of sugar
1 teaspoon coarse salt
¾ cup cold (1½ sticks) unsalted butter
1 large egg yolk
¼ to ½ cup ice water
Filling
10 large Brussels sprouts
1 red bell pepper, seeds removed, cut into ½ ” pieces
1 yellow bell pepper, seeds removed, cut into ½ ” pieces
1 medium onion, thinly sliced wedges
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 ½ cups grated fontina or mozzarella cheese
2 large eggs
¼ cup heavy cream
½ cup Crème Fraîche or Sour Cream
INSTRUCTIONS
Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk and pulse until just combined. With processor running, drizzle in ¼ cup ice water, then pulse until dough just comes together. If the dough is too crumbly add up to 1/4 cup more water adding only 1 tablespoon at a time until the dough just comes together. Dump the dough on a sheet of plastic wrap, bring it together and shape into a disk. Wrap tightly and refrigerate until cold, about 2 hours.
Preheat the oven to 350 degrees. Roll out dough on a lightly floured surface to a 15″ round. Transfer to 9″ spring form pan, easing the sides down into the pan so you don’t stretch the dough. Press onto bottom and up sides of springform pan, then trim the dough even with the top, freeze for 15 minutes.
Line the center with non-stick foil or parchment paper and fill with dried beans or pie weights. Place in the oven and bake for 25 minutes. Remove from the oven and remove the foil/parchment and pie weights. Return the crust to oven and bake for 25 minutes longer or until browned. Let crust cool while you make the filling. Increase the oven to 425 degrees.
Remove as many outer leaves as possible of the Brussels sprouts and add to a large bowl. Quarter the remaining centers and add to the bowl as well. Add the peppers, onions, and cauliflower florets to the bowl then add 2 tablespoons of olive oil and 1 teaspoon of salt. Toss to mix well. Pour out onto two sheet pans and roast, switching the pans in the oven halfway through, until the vegetables are cooked through and their edges are browned, about 25-30 minutes.
Reduce the oven back to 350 degrees. Scatter ½ the roasted vegetables over bottom of tart crust. Scatter 1 teaspoon of thyme over the vegetables and top with ½ the grated cheese. Add the balance of the roasted vegetables and cheese. Whisk eggs, Crème Fraîche and cream in a small bowl. Slowly pour egg mixture over vegetables. Scatter remaining thyme on top.
Bake until the filling is set, about 60 minutes. Let stand for at least 10 minutes. Remove the springform and serve warm or at room temperature. Make 8 servings.
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