Scripps News food and wellness contributor Jessica DeLuise, PA-C, shows you how to make this spiral veggie quiche that’s both simple and eye-catching.
If you’re planning an Easter brunch, this spiral veggie quiche is a great place to start. Scripps News food and wellness contributor Jessica DeLuise, PA-C, shows how to make a dish that’s both simple and eye-catching.
Veggie TartIngredientsCrust:1 ½ cups whole wheat flour¼ tsp salt6 tbsp olive oil8-10 tbsp cold waterFilling:2 large eggs1 cup goat cheese1 tsp dried thyme½ tsp salt½ tsp black pepper½ tsp dried thyme½ tsp dried basilZest of 1 lemonVegetables:1 small zucchini1 small yellow squash1 small eggplant1 small sweet potato1 small red onion1 tbsp olive oil½ tsp dried thyme½ tsp dried basilIN CASE YOU MISSED IT | These pink deviled eggs are a twist on an Easter classicInstructionsPreheat the oven to 350°F.Mix flour, salt, and olive oil in a food processor.Add half of the water and pulse to combine.Slowly add the remaining water, a little at a time and pulsing in between additions until dough forms.If the dough does not come together, add 1 tbsp of cold water at a time and mix until the dough forms.Let the dough rest for 20 minutes.Roll out the dough and transfer it to a greased pie dish.NOTE: If you choose to bring pie crust over the perimeter of the dish, where it will not be covered with vegetables, make this portion of crust twice as thick as the base as it is at risk for burning.Cover the dough with parchment paper and fill the base of the parchment with beans. Then bake the dough for 10 minutes. This is a technique called blind baking. Let the crust fully cool.Use a peeler or mandolin to create thin ribbons or discs of vegetables no thicker than a ¼ of an inch. Alternatively, you can cut the veggies with a knife. ** The sweet potato should be thinner than the rest to ensure it cooks thoroughly.Whisk together the filling. It should be thick.Pour egg mixture into the cooled crust.Arrange veggie ribbons in a spiral from the center outward.Use a pastry brush to brush the top with olive oil.Bake for about 40 minutes until filling is set and vegetables are tender. NOTE: Check at 35 minutes. It could take up to 50 minutes, depending on your oven.The veggies will not be mushy. If you prefer very soft vegetables, I recommend lightly sauteing or baking them prior to filling the pie crust.Cool before slicing.
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