To make this delicious Summer quiche, start by making a batch of our sourdough pie crust and bake it according to the directions below.
Ingredients - for quiche
7 eggs (1.5 cups)
3/4 cup cream
3/4 cup milk
1 tbsp Dijon mustard
1/4 tsp salt
Freshly grated black pepper
4 garlic scapes, finely chopped
3-4 cups seasonal greens, finely chopped
1/3 cup fresh herbs, chopped (oregano, thyme, savoury)
1 cup grated cheese (we used old cheddar)
Preheat oven to 425 F. Roll out pastry dough to fit a deep dish pie pan, with approximately 1" overhang all around. Tuck the overhang under the edge and crimp with fingers or a fork. If your kitchen is warm, place the crust in the fridge or freezer for a few minutes to ensure it is cold before baking, to help prevent shrinking.
Line the crust with parchment paper, and fill with pie weights. Rice or dried beans work too.
Blind bake the crust for 15 minutes, then remove the weights and bake for 5 minutes longer.
While the crust is baking, sautée the chopped scapes in a large pan with a tbsp of oil or butter. Once they have softened slightly, add in the greens and continue to cook just until they are wilted. Add herbs and season with salt and pepper.
In a medium sized bowl, combine the eggs, milk, cream, mustard, and seasonings, whisking together thoroughly
To assemble the quiche, sprinkle one third of the cheese in the bottom of the crust, then top with the greens, and then the rest of the cheese. Pour the egg mixture over top.
Reduce oven temperature to 350 and carefully transfer the quiche to the middle rack. Bake for 50-60 minutes, or until the top is lightly browned and the center jiggles slightly. Allow to cool for 20-30 minutes before serving.