After two weeks of traveling, I’m finding it nice to be home. And one of the surest signs that we’ve been on the road too much (and that I’m officially grown up) is that I got burnt out on fast food. Yes, I was craving salad and vegetables.
Of course, I do not need to be nudged too hard but the need for healthier fare hit like a craving. So, I was glad I had saved this quiche recipe for a post-travels dinner.
It isn’t all healthy, what with an all-butter crust, cream cheese, and more cheese. But it was topped with my comfort food veggies, marinated artichokes and asparagus. And eggs, well, I think the jury is still out on whether they’re healthy or not. For the sake of this post, let’s say they’re a good source of protein.
Plus, I was happy to have another reason to make a pie crust in this year of sheet pan recipes.
The recipe was adapted from food blogging fave Smitten Kitchen. But I chose my favorite vegetables over spinach (which is a fine green!) and had to tweak to fit my size sheet pan (roughly 11×15 inch). All worked out perfectly and I found a relatively simple recipe I am sure I’ll be returning to again and again.
Here’s what I did:
- 2 sticks butter
- Scant 2 c. all-purpose flour, plus more for rolling the dough
- 3 oz. ice water (I used a handy shot glass and shaker, don’t judge)
- Salt, if desired
Or, feel free to roughly double your favorite pie crust.
For quiche filling:
- 1 brick (8 oz.) cream cheese, softened
- 1 c. half and half
- 7 large eggs
- 1 bunch scallions, thinly sliced white and light green parts
- About ¾ bunch asparagus, ends removed and cut into about 1 ½ inch pieces
- 1 (about 6 oz.) jar of marinated artichokes, drained
- 1 c. grated sharp cheddar cheese
- ½ c. grated Parmesan cheese
- Salt and pepper, to taste
- Oil, for coating
Prepare crust. Use a food processor, pastry blender, or hands to mix together the butter and flour until well blended. Add water slowly until dough forms. Pat into a disk, wrap in plastic, and refrigerate for about an hour. When ready, roll out the dough on a lightly floured surface to about ¼ inch thick and slightly larger than the size of your sheet pan. Carefully place the dough in the sheet pan and trim the edges as necessary. Freeze for about 20 minutes.
Heat the oven to 425 degrees. Then, when ready, pierce the cold dough throughout with a fork. Cover dough with a lightly oiled piece of aluminum foil. Add weights. (I forgot this step and all turned out fine.) Bake for about 20 minutes until partially done, and then remove foil (and any pie weights) and bake for another 3 to 5 minutes to lightly golden the crust.
Meanwhile, make the filling. I was lazy here and used my stand mixer, but do what works for you. Beat the cream cheese in a large bowl. Carefully add the half and half. Whisk in eggs one at a time, until combined. Stir in the scallions, cheeses, and salt and pepper.
Once crust is ready, pour on the egg mixture. Do not overtop the crust (this amount of egg mixture worked perfect for my sheet pan, but amounts and sheet pans vary). If you have extra, consider you’ve got breakfast in the morning.
Top egg mixture with asparagus pieces and quartered artichoke hearts.
Reduce oven temperature to 350 degrees, and bake the quiche until the crust is fully golden and the eggy filling is set, about 25 to 30 minutes. Cool for at least 10 minutes or until warmed to desired temperature, and enjoy!