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Hello, Summer Quiche.Someone told me that recipe posts shouldn't include excess words. That the entire point was the recipe and thus any words, other than those giving specific measurements or instructions on how to make the recipe, were just unnecessary excess. Well, pardon, but I disagree. What is food, if it's not a story? It's far less - a much emptier shell than what could be. Consider this your friendly reminder that my recipes shall include words because my food includes a story. It's part of what makes it taste so lovely. The corn in this Summer Quiche recipe was given to me by my friend Grace. She planted the corn to shield her garden from her unfriendly neighbors, so every time I eat an ear, I chuckle to think about their wall of corn and protection. The onions and peppers come from our potager - they've been with me since I began them from seed in the middle of February this past winter. My little ones have now learned vegetables enough to be given assignments, such as "Go out to the garden and bring me back some of the red peppers, please.".For the most part, they oblige, though their success rate is about 80%.Room for growth, baby. This summer quiche is the perfect summertime lunch - paired with some sliced seasonal fruit and a nice chilled glass of white wine. Yes, please. Use whatever vegetables you like, though I found these to be quite the delicious combination.

Summer Quiche

For the crust, you will need: - 1 1/3 cup all-purpose flour (einkorn is my favorite) - 1/2 teaspoon sea salt - 8 tablespoons butter, chilled - 1 eggFor the filling, you will need: - 8 eggs - 1 cup heavy cream - 4 ounces cream cheese (optional) - Large pinch sea salt - 1 tablespoon butter - 2 small onions and their green tops, minced - 3 medium sweet peppers, seeded and chopped - The corn from 1 cob, about 1 cup - 1 cup aged cheddar - 2 tablespoons parsley, mincedIn a stand mixer with the paddle attachment, combine the flour and salt. Cube the butter into small pieces and drop them in, a few at a time, while the mixer is going on medium-low speed. Once the flour mixture begins to resemble course sand, add in the egg and mix to combine. Remove the dough from the mixture, wrap it in plastic wrap, and stick it in the fridge for at least 30 minutes to chill. The dough can also be made ahead and kept in the fridge for 3 days beforehand.When ready to bake the quiche, remove the dough from the refrigerator and flour a work surface. Use a rolling pin, and excess flour as needed, to roll the dough into a 12" round. Line a 9" springform cake pan with aluminum foil. Gently lift up the dough round and place it over the cake pan, using your fingertips to gently press the dough into the cake pan. Using any excess hanging over the sides to patch holes, if needed. My crusts are always a bit rustic so I don't mind the crinkles and patch work. Make sure there aren't cracks and holes - this will be holding a liquid substance! And unless you want to scrape burnt egg out of your oven (lame) than I suggest you make sure that crust is watertight, baby. Go ahead and move the crust to the fridge while we mix up the eggs.Preheat the oven to 375 degrees.Heat a small skillet over medium-high heat and melt the butter. Add in the minced onion, chopped peppers, and corn. Sauté for 4-6 minutes, until soft. Turn off the heat and set the veggies aside.In your stand mixer, combine the eggs, cream, cream cheese, cheddar cheese, and sea salt. Mix until completely combined. Then, add in the sautéed vegetables and parsley. Mix until just combined. Remove the crust from the refrigerator, pour in the egg mixture, and bake for 40-45 minutes, until lightly golden on the top and the quiche has just the slightest jiggle in the center. Just like a Mama who's had four babies. Remove the quiche from the oven and let is sit for a few minutes before removing the springform pan. Allow it to sit for just a minute or two more before slicing. What's that? You didn't quite follow your own instructions because you had already poured a glass of wine (or two) and really wanted some of this delicious summer quiche so instead you cut it before it properly set? Psh.Oh self. When will you start to show some control!Not today.There's summer quiche to be had.And Amen.

Summer Quiche.

1 1/3 cup all-purpose flour (einkorn is my favorite)
1/2 teaspoon sea salt
8 tablespoons butter (chilled)
9 eggs
1 cup heavy cream
4 ounces cream cheese (optional)
Large pinch sea salt
1 tablespoon butter
2 small onions and their green tops (minced)
3 medium sweet peppers (seeded and chopped)
The corn from 1 cob (about 1 cup)
1 cup aged cheddar
2 tablespoons parsley (minced)

In a stand mixer with the paddle attachment, combine the flour and salt. Cube the butter into small pieces and drop them in, a few at a time, while the mixer is going on medium-low speed. Once the flour mixture begins to resemble course sand, add in 1 egg and mix to combine.
Remove the dough from the mixture, wrap it in plastic wrap, and stick it in the fridge for at least 30 minutes to chill. The dough can also be made ahead and kept in the fridge for 3 days beforehand.
When ready to bake the quiche, remove the dough from the refrigerator and flour a work surface. Use a rolling pin, and excess flour as needed, to roll the dough into a 12″ round.
Line a 9″ springform cake pan with aluminum foil. Gently lift up the dough round and place it over the cake pan, using your fingertips to gently press the dough into the cake pan. Using any excess hanging over the sides to patch holes, if needed. Make sure there aren’t cracks and holes – this will be holding a liquid substance! And unless you want to scrape burnt egg out of your oven (lame) than I suggest you make sure that crust is watertight, baby.
Put the crust in the fridge until needed.
Preheat the oven to 375 degrees.
Heat a small skillet over medium-high heat and melt the butter. Add in the minced onion, chopped peppers, and corn. Sauté for 4-6 minutes, until soft. Turn off the heat and set the veggies aside.
In your stand mixer, combine the 8 eggs, cream, cream cheese, cheddar cheese, and sea salt. Mix until completely combined. Then, add in the sautéed vegetables and parsley. Mix until just combined.
Remove the crust from the refrigerator, pour in the egg mixture, and bake for 40-45 minutes, until lightly golden on the top and the quiche has just the slightest jiggle in the center.
Remove the quiche from the oven and let is sit for a few minutes before removing the springform pan. Allow it to sit for just a minute or two more before slicing.

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