Thanksgiving Quiche

Dave's one request when it came to planning out our Thanksgiving menu was that the main dish be a quiche full of Thanksgiving favorites. But not a small quiche the big fluffy kind that you find at amazing bakeries and brunch restaurants. I don't think we were expecting the quiche to take quite as long to make as it did but the end result was worth the hard work. The vegetables in the quiche were perfectly layered, the eggs were fluffy, and the crust was sturdy enough to handle all of the filling. 

Pair with:
Black Pepper + Wine Crackers with Baked Brie
Red Apple Cider Sangria
Cranberry Apple Sage Stuffing

Pastry Shell Recipe from Food and Wine // Quiche is a Vegetarian + Cooking original.

Pastry Shell
2 cups all-purpose flour, sifted, plus more for dusting
1 teaspoon kosher salt
2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
Canola oil for brushing

-6 large eggs, beaten
-2 cups heavy cream
-1 cup ricotta cheese
-1/2 teaspoon minced fresh sage
-1/2 small butternut squash, diced and roasted
-1 sweet potato, diced and roasted
-1 cup brussels sprouts, quartered and roasted
-1 cup kale, chopped and lightly massaged
-1/4 cup shredded Parmesan cheese

Pastry Shell

In the bowl of a stand mixer fitted with the paddle attachment, mix 1 cup of the flour with the salt. At low speed gradually add the butter pieces. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour and combine until just blended. Mix in the water, plus additional tablespoons as needed for the dough to come together, and then remove from the bowl of the stand mixer. Flatten the pastry dough into an 8-inch disk, wrap in plastic and refrigerate until chilled (at least one hour -- the dough can be made the day before and chilled overnight).

Next, set the ring of a 9-inch springform pan, with the hinge left open, on a rimmed baking sheet lined with parchment paper. Brush the inside of the ring with oil.

Dust the pastry on both sides of the pastry disk and your work surface with flour. Roll out the pastry to a 16-inch round about 1/8 of an inch thick. Carefully transfer the pastry to the prepared ring and press the dough into the mold. Trim the excess pastry to 1 inch and press it firmly against the outside of the ring. Use any excess dough to fill in cracks before chilling for another 20 minutes.

While the dough chills, preheat the oven to 375. Line the pastry shell with parchment paper and fill the shell with dried beans or rice. Bake for 40 minutes or until the edges of the dough are lightly browned.

Remove the parchment and beans/rice. If there are any new cracks fill them in with the pastry scraps. Bake the pastry shell for about 15 minutes longer, or until browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool before filling.

The Filling

As the dough is in the chilling stage, also prepare the butternut squash, sweet potato, and brussels sprouts for roasting. Spread on a lined sheet pan, spray with cooking spray and season with salt and pepper. Roast alongside the crust for about 35 minutes, turning halfway.

When the crust comes out of the oven, mix the eggs, heavy cream, ricotta, sage, and a dash of salt and pepper. In the crust base, layer half the roasted vegetables, half the kale, and half the egg mixture. Repeat with the remaining vegetables, kale, egg mixture, and sprinkle the top with the Parmesan.

Bake at 375 for about an hour and a quarter, until a knife inserted comes out clean. Let the quiche sit until it cools slightly, then cut around the top of the crust to reveal the springform ring. Lift the ring carefully from the quiche, cut and serve.


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