The vibrant late-summer flavors of tomato and basil are made appealing to the younger set with the addition of creamy mozzarella and a delicate egg custard. Since the pastry has to cool before rolling and baking, this dish is best made on a weekend (or buy a ready-made shell). It will last for 2 to 3 days in the refrigerator. Serve it for dinner with a salad or pack a wedge in the lunchbox.
|¼||teaspoon baking powder|
|½||cup (1 stick) unsalted butter, cold and cut up|
|¼||cup ice water mixed with 1 teaspoon vinegar|
|Extra flour (for sprinkling)|
1. In a food processor, pulse the flour, salt, baking powder, and sugar to sift them. Add the butter and pulse until the mixture forms crumbs.
2. Sprinkle the water mixture over the flour mixture. Pulse dough just until it forms clumps (it should not come together to form a ball). Turn the clumps out onto a lightly floured counter, shape into a 4-inch disk, and wrap in foil. Refrigerate for 20 minutes.
3. Set the oven at 400 degrees. Have on hand a 9-inch deep pie pan.
4. On a lightly floured counter, roll the dough to a 12-inch round. Lift it onto the rolling pin and ease it into the pan, letting the excess hang over the edge. Fold the overhang under and crimp the rim with a fork or your fingers. Prick the pastry all over with a fork. Chill for 20 minutes or until firm.
5. Line the pastry with foil, shiny side down, and fill with pie weights or dried beans. Bake for 12 to 15 minutes or until the pastry is set but slightly soft. Carefully remove the foil and weights. Continue baking for 7 to 10 minutes or until the shell is lightly golden. (It may puff and shrink a little, but that’s OK.) Total baking time is 19 to 25 minutes. Cool to room temperature.
|Salt and pepper, to taste|
|Pinch of ground nutmeg|
|1||cup heavy cream|
|1||cup grated smoked or plain mozzarella|
|2||tomatoes, sliced ¼-inch thick|
|½||cup torn fresh basil leaves|
1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet.
2. In a bowl, whisk eggs, flour, salt, pepper, nutmeg, cream, and milk.
3. Sprinkle cheese on the bottom of the crust. Layer tomato slices and basil in the pastry.
Gently pour egg custard on top. Sprinkle with cheese.
4. Set the quiche on the baking sheet. Bake for
55 to 60 minutes or until eggs are set but still very slightly jiggly in the center. Custard will puff and brown.
5. Cool slightly. Cut into wedges and serve warm or at room temperature.
Karoline Boehm Goodnick