Last year I made a Rose Apple Pie, using thinly sliced apples, rolled to look like roses. The result was a stunning — and delicious. It got me thinking about a savory version, using vegetables. This is the result, a blooming vegetable quiche. Each bite tastes as good as it looks!
4 yellow squash
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper
How to Make the Blooming Vegetable Quiche:
Prepare the pie dough as instructed. Once it’s ready, roll it out on a lightly floured surface. Then, transfer it to a 10-inch tart pan or shallow pie dish. Crimp the edges and prick the bottoms and sides with a fork. Cover with plastic wrap and refrigerate for 15 to 20 minutes. (Chilling the dough is key to preventing crust shrinkage during the blind baking.) Preheat the oven to 375°F. Blind bake the pie crust for 20 minutes. Remove from oven and let cool.
Remember that mandolin? It’s time to use it again! Peel and wash the carrots. Cut the carrots, yellow squash, and zucchini into long, paper-thin slices. Transfer to a pot of boiling water and cook until flexible (about 3 minutes, depending on the type of vegetable, thinness of slices, and freshness of vegetable; check after a minute.). Don’t skip the boiling step, the vegetables need to be slightly soft and flexible in order to be rolled into the rose-like shape.
While the vegetables are cooking, make the quiche filling: Combine eggs, cream and Parmesan in a medium bowl. Whisk together to fully incorporate. Season with salt and pepper then set aside while you roll the vegetables.
Assembly works best if all the vegetables are rolled before arranging. I used a small rimmed baking sheet, but any pan with a rim will do. Just make sure you have ‘holding area’ for the vegetables close to your work area.
To start the blooming vegetables, arrange two slices of the same vegetable lengthwise, slightly overlapping each other. Use a paper towel to blot any excess water. Starting at the end closest to you, gently roll the vegetables. Carefully transfer the rolled vegetables to your holding area. Repeat rolling the vegetables, until you’ve created about 45 rolls.
Preheat the oven to 375°F. Pour the quiche mixture into the par-baked pie shell, then transfer the prepared vegetables rolls to the pie shell, starting around the crust and working inwards.
Season the quiche with salt and pepper. Bake until the eggs have set and the vegetables have cooked and their tops start to brown, about 45 to 50 minutes.
Remove from oven and let cool 10 to 15 minutes before serving.
This article was first published on the MarthaStewart.com Network on January 27, 2017.
Photos: Steven Karl Metzer