Recipe: Primavera Quiche

Primavera Quiche
Rec.food.recipes/Fred Ball (2002)
Yield: 4 servings

Colorful spring vegetables make this quiche as beautiful to look at as it is delicious to eat. To save some time when preparing it, use a refrigerated pie crust. Bake the crust as directed in the recipe.

CRUST
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled, cut up
2 to 3 tablespoons ice water

FILLING
1/3 cup diced red bell pepper
1/3 cup diced yellow squash*
1/2 cup fresh peas or frozen peas, thawed
1 cup diced smoked turkey (about 4 oz.)
3/4 cup (3 oz.) shredded Gruyere cheese
1/4 cup chopped green onions
2 tablespoons (1/2 oz.) freshly grated Parmesan cheese
3 eggs
3/4 cup milk
2 tablespoons chopped fresh basil, if desired
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg

In medium bowl, stir together flour and 1/4 teaspoon salt; add butter. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed. Shape into flat round; cover. Refrigerate 1 hour. Heat oven to 4250F. On lightly floured surface, roll dough into 12-inch round. Place dough in bottom and up sides of 9-inch tart pan with removable bottom. Trim excess dough; reserve small piece. Line dough with aluminum foil; fill with dried beans or pie weights. Bake 12 minutes; remove foil and weights. Bake an additional 5 to 7 minutes or until dough is set. Remove from oven; reduce oven temperature to 3750F. If any cracks have developed in the crust, use reserved dough to patch. Meanwhile, bring medium saucepan of water to a boil over medium-high heat. Add bell pepper and squash; boil 3 minutes. Add peas; boil 2 minutes. Drain well; place over bottom of partially baked crust. Arrange turkey over vegetables; sprinkle with Gruyere, green onions and Parmesan. In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust. Bake at 375F. for 30 minutes or until set.

TIP *Shredded carrot or chopped cauliflower may be substituted for the squash.

PER SERVING: 540 calories, 32.5 g total fat (19 g saturated fat), 23.5 g protein, 38 g carbohydrate, 250 mg cholesterol, 985 mg sodium, 2.5 g fiber