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Vegetable Quiche


For the Crust

2½ cups flour

½ teaspoon salt

½ pound cold butter, cubed

¼ cup water, cold

For the Filling

1 medium onion, diced

1 tablespoon butter

½ cup carrots, peeled and thinly sliced

½ cup beets, peeled and thinly sliced

1 cup kale, chopped

Salt and pepper

6 local eggs

¾ cup heavy cream (they use Sparkman’s Cream Valley)

½ cup cheddar cheese, shredded (they use Ashe County Cheddar)


For the Crust
  1. Combine dry ingredients in stand mixer using paddle attachment.
  2. Add butter in 2-3 batches then add cold water, a little at a time, until dough begins to form.
  3. Divide dough in half and flatten into discs. Cover tightly in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll dough into a 10-inch circle on a lightly floured surface then press into pie pan. Fold excess dough along edges and crimp to form crust. Trim extra dough if necessary.
  5. Place in refrigerator and let rest at least 30 minutes.
For the Filling
  1. Preheat oven to 350 degrees.
  2. Cook onion in butter over medium heat until translucent, 4-5 minutes. Add remaining vegetables and sauté until tender. Salt and pepper to taste. Turn off heat and set aside to cool.
  3. Whisk eggs one at a time into heavy cream. Reserve ¼ cup to use as egg wash.
  4. Place vegetable mixture into crust then pour egg and cream over vegetables. Top with cheddar cheese.
  5. Gently brush crust with egg wash.
  6. Bake for 30 minutes then remove from oven, cover with aluminum foil, then bake for an additional 15 minutes, or until set.
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