On Our Table: Rustic Bread Quiche

Posted on
Judie Webb

I developed this quiche for the Kentucky Coffeetree Cafè in Frankfort a few years back. I wanted to do something a little different for the cafè, and I figured if you can love a little quiche, you can really love a big, decadent one –– thus, the “rustic bread quiche” recipe was born. I always try to use as many local and organic ingredients as possible, and this particular quiche is full of those. The asparagus, pea shoots, eggs and greens came right from my home garden –– it doesn’t get more local than that! For the things I didn’t grow myself (cheese, chives), I looked to the producers at the Lexington Farmers’ Market, as well as other local sources (flour from Weisenberger Mill, bread from Sunrise Bakery).

Note: you really need a spring-form pan for this one, as there’s no way to get it out

without those removable sides.

Pastry crust:

• 2 cups flour

• 1 teaspoon salt

• ¼ teaspoons sugar

• 1½ sticks butter, cut into small chunks

Mix in small bowl:

• 1 large egg yolk

• 3 tablespoons ice water

In processor, pulse dry ingredients until mixed. Add butter, pulse to course crumb. Add egg yolk and ice water mix. Pulse until crust holds together –– not too wet or sticky. If too dry, add more ice water, one tablespoon at a time. Form into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.

The quiche filling is prepared in three different parts:

Bread mixture:

• 3 cups cubed rustic bread

• Butter or olive oil for sautéing bread

• Salt and pepper to taste

Heat butter or olive oil in a saute pan, then toss in the rustic bread and salt and pepper to taste. Sauté until edges are crisp; set aside.

Vegetable mixture:

• 1 large yellow onion, sliced into

half-inch rings

• 1 bundle of asparagus, chopped

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