Quiche* Recipe
Baby Greens, Cucumber, Tomato, Tarragon Vinaigrette
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Ingredients
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Crust
Filling
Tarragon Vinaigrette
Method
Crust Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 3
- 4
Pre-bake the Crust
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and bake for another 10 minutes until lightly golden.
Filling Preparation
- 5
Prepare the Filling
In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and black pepper.
- 6
Add Greens and Cheese
Fold in the baby greens and grated cheese into the egg mixture until evenly distributed.
- 7
Add Vegetables
Gently stir in the diced cucumber and tomato into the filling mixture.
- 8
Pour into Crust
Carefully pour the filling into the pre-baked crust, spreading it evenly.
- 9
Bake the Quiche
Bake in the oven at 375°F (190°C) for 30-35 minutes, or until the filling is set and lightly browned on top.
Vinaigrette Preparation
- 10
Mix the Vinaigrette
In a small bowl, whisk together the olive oil, white wine vinegar, chopped tarragon, honey, salt, and black pepper until well combined.
- 11
Serve
Drizzle the vinaigrette over the salad of baby greens, cucumber, and tomato when ready to serve.