Pedro Martinez was the chef at Café Central, in Highland Park, a French-style bistro. Here, he offers a quiche that gives you the flexibility to use whatever fresh vegetables are available.
Makes 6 servings
Ingredients
2½ cups chopped broccoli, spinach, mushrooms, carrots, green beans, pea pods, asparagus, fennel — whatever you have that's fresh and local!
½ quart heavy cream
5 eggs
Pinch of nutmeg
Salt and pepper to taste
1 clove chopped garlic
1 pound puffed pastry or pastry sheet
8-inch springform pan 3 inches high
Directions
Chop vegetables into small pieces. Cook vegetables of choice to medium done. Place in ice-cold water to cool. (Cook each vegetable separately if you want layers.)
Mix cream, eggs, salt, pepper, garlic, and nutmeg.
Line the springform pan with the pastry.
If you want layers of vegetables, cook and cool vegetables separately. Then place layers in shell.
Add liquid.
Tent with aluminum foil.
Bake at 350 degrees for 2 hours 45 minutes.
Check with a knife to see if done.
Leave quiche to cool for 10 minutes before cutting to serve.
Serve with salad, chips, or fries.