Tomato Tarragon Blooming Quiche

May 20 is “National Quiche Lorraine Day” (who knew?) but why wait? Quiche Lorraine is a fabulous choice for an anytime weekend brunch or a light patio supper with good friends. Easy to make, easy to serve, Quiche Lorraine is one of those hearty-yet-light anomalies in the gourmet world. It packs a protein-filled satiety but retains an airy presentation that’s just right for spring and summer entertaining.

Tomato Tarragon Blooming QuicheTomato Tarragon Blooming Quiche

And here’s something you didn’t know: though long a favorite of French cuisine, quiche actually had its origins in Germany. The German word for cake, “kuchen,” was later adapted to “quiche” and the dish began to evolve into the many variations we know today. So have your “cake” and eat it too—and check out these two new recipes I’ve developed. One is a bit on the ambitious side, one is simple and quick—and both offer a range of variations to custom-design your culinary experience. Enjoy!

………………………………………………………………..

Easy Tomato Tarragon Quiche

From The Spice & Tea Exchange®Tomato Tarragon Blooming Quiche
1½ Tbs. Tomato Tarragon Spice Blend
½ tsp. Rosemary Basil Sea Salt
2 tsp. Romano Cheese Powder

From the Grocer:
1 prepared refrigerated pie crust dough
4 eggs + 1 egg yolk
1½ cup half and half
1/3 cup Parmesan cheese

Preparation:
PREHEAT oven to 400°F, or pie crust manufacturer’s directed temperature.
UNROLL and place dough in a 10-inch tart pan or shallow pie dish. Prick bottom 10-15 times with a fork, and crimp edges, if using a pie dish. Place pan or dish on a rimmed baking sheet lined with parchment paper.
COVER dough with parchment paper and top with pie weights. Gently cover edges of dough with aluminum foil to prevent crust from burning.
BLIND (pre) bake crust 15 minutes or per manufacturer’s directions. Remove from oven, remove pie weights and parchment paper, let cool 10 minutes, keeping foil loosely around edges.
ADJUST oven temperature to 375°F.
COMBINE eggs, half and half, Tomato Tarragon Spice Blend, Rosemary Basil Sea Salt, Romano Cheese Powder and Parmesan cheese in a blender, and process until fully incorporated 20-30 seconds. Or whisk ingredients together in a medium
bowl.
POUR quiche mixture into pie crust.
BAKE 28-35 minutes, or until quiche is set, but center is still slightly wobbly.
TRANSFER quiche from oven and let cool on a rack. Serve warm or at room temperature.

Yield: 8-12 slices
Total Time: 60 minutes
Prep: 15 minutes
Cook: 30-45 minutes

………………………………………………………………..

Tomato Tarragon Blooming Quiche

From The Spice & Tea Exchange®
1 ½ Tbs. Tomato Tarragon Spice Blend
½ tsp. Rosemary Basil Sea Salt
2 tsp. Romano Cheese Powder

From the Grocer:
1 prepared refrigerated pie crust dough
7 carrots
3 medium zucchini
4 yellow squash
3 eggs + 1 egg yolk
1½ cup half and half
1/3 cup Parmesan cheese

Preparation:
PREHEAT oven to 400°F, or pie crust manufacturer’s directed temperature.
UNROLL and place dough in a 10-inch tart pan or shallow pie dish. Prick bottom 10-15 times with a fork, and crimp edges, if using a pie dish. Place pan or dish on a rimmed baking sheet lined with parchment paper.
COVER dough with parchment paper and top with pie weights. Gently cover edges of dough with aluminum foil to prevent crust from burning.
BLIND (pre) bake crust 15 minutes or per manufacturer’s directions. Remove from oven and let cool, keeping foil around edges.
PEEL carrots. Using a vegetable slicer or mandolin, cut squash, zucchini and carrots into very thin long slices.
BOIL a large pot of water, with 1 Tbs. of table salt.
TRANSFER each type of vegetable slices to boiling water, cook until soft and flexible to allow slices to be rolled into rose shapes. Zucchini and squash slices should 30 seconds to 1 minute. Carrot slices will take up to 3 minutes. Remove slices from
water and lay out on clean dish towels to dry off.
COMBINE eggs, half and half, Tomato Tarragon Spice Blend, Rosemary Basil Sea Salt, Romano Cheese Powder and Parmesan cheese in a blender, and process until fully incorporated 20 – 30 seconds. Or whisk ingredients together in a medium
bowl. Set aside.
ROLL 2 slices of vegetables lengthwise, and set on a rimmed baking sheet lined with a towel. Repeat until you have 46-50 rolls.
ADJUST oven temperature to 375°F.
POUR quiche mixture into cooked pie shell. Place vegetable rolls into quiche mixture, filling around the crust edges, and then inwards to fill center.
BAKE in oven 30-45 minutes, or until quiche is set and vegetable rolls are lightly browned.
REMOVE from oven and let cool 10-15 minutes before serving.

Yield: 8-12 slices
Total Time: 105 minutes
Prep: 60 minutes
Cook: 30-45 minutes

………………………………………………………………..

Post Author: Spice & Tea

Leave a Reply

Your email address will not be published. Required fields are marked *