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Recipe Detail Page
Golden Summer Squash & Corn Quiche
Summer 2016
Pastry can be tricky, but don’t let that stop you from making this show-stopping quiche. Just keep the dough chilled and you’ll keep your cool. It’s so worth it! The crisp shell is filled with a creamy, airy, vegetable-flecked filling with the tang of cheese and the taste of summer.
Serves 6
PASTRY
2 cups (500 mL) flour
¾ cup (175 mL) cold unsalted butter, cut into small pieces
½ tsp (2 mL) salt
2 tbsp (30 mL) grated Parmesan
3 to 4 tbsp (45 to 60 mL) cold water
FILLING
2 tsp (10 mL) olive oil
1 small onion, diced
1 small summer squash, diced
1 cup (250 mL) sweet corn kernels (fresh is best but frozen and defrosted is fine)
Salt and pepper to taste
3 large eggs, beaten
1 carton (237 mL) 35% whipping cream
1 cup (250 mL) shredded sharp white cheddar
1 Add flour to a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine bread crumbs.
2 Stir in salt and Parmesan then slowly add 3 to 4 tbsp (45 to 60 mL) cold water so that dough comes together. Knead briefly on a floured surface and form it into a flat disc. Wrap in plastic wrap and chill 30 minutes.
3 In a medium skillet over medium heat, add olive oil and sauté onion for 2 to 3 minutes. Add squash and sauté five minutes more. Stir in corn and cook for 3 more minutes. Season with salt and pepper. Set aside to cool.
4 Remove chilled pastry from fridge. Roll out on a lightly floured surface until it’s large enough to fill a 9-inch (23-cm) springform pan with removable base. Spray pan with vegetable oil, then carefully place dough into pan, pressing until even on bottom, sides and up to the rim. Trim off the excess above the rim with a sharp knife. Refrigerate for 20 minutes.
5 Preheat oven to 375°F (190°C).
6 Prick bottom of tart shell all over with a fork. Place springform pan on baking sheet. Lightly press a large piece of tinfoil into pan and spread evenly with 2 cups (500 mL) of dry beans or rice for blind baking, making sure they’re encased by foil. Bake tart shell on middle rack for 20 minutes. Remove foil and beans. (Reserve beans for your next blind baking project.) Bake for 15 minutes more.
7 Reduce heat to 325°F (160°C). Set tart shell aside.
8 In a medium bowl, whisk together eggs, cream and a good pinch of salt, then stir in cooled vegetable mixture. Add half the cheese to the bottom of the crust, pour in filling, and top with remaining cheese. Bake for 45 to 50 minutes, or until golden and just set. Let rest at least 10 minutes before serving. It’s also nice at room temperature along with a crisp green salad.
Serves 6
