Nestled on the iconic Main Streets of Southampton and East Hampton, the Golden Pear Cafes exude an easy style and charm that epitomize East End living. Since the first location opened in Southampton in 1987, the cafes have earned a reputation for exceptional breakfasts and unparalleled people-watching.
Restaurateur Keith E. Davis built the Golden Pear legacy on a foundation of deeply rooted local experience that began at age 14. After a brief career in electrical engineering, Keith made a pivotal move in 1986 that shifted his trajectory. “I left engineering employment to go work at Barefoot Contessa as sous chef,” he says. “At that time, the gourmet market business was just beginning to emerge and grow… the commitment to high-quality prepared foods, new, complex healthy ingredients, and catering remains with me today”. Working under Ina Garten at the original Barefoot location gave Keith a gourmet-market perspective that continues to drive the Golden Pear’s success.
With his two Golden Pear Café locations, owner Keith Davis brings both full-service casual and fine dining experiences to Hamptons diners. Case in point is his nutrient-dense veggie and gruyere quiche, the perfect brunch item. (Left photo credit: Jim Lennon; right photo credit: Doug Youg)
As we look toward Mother’s Day this Sunday, Keith shares a dish that balances his original vision with modern culinary demands. “Although the menu hasn’t changed all that much, each year we explore new ideas and possibilities: gluten-free and vegan concerns, all-natural, organic, and locally sourced drive sales,” he notes.
This gluten-free garden vegetable and gruyère quiche combines super-healthy, filling ingredients, perfect for an easy brunch paired with a side salad. Although this recipe features many vegetables not found at farm stands this early in the season, you can keep it local by opting for asparagus and spinach; it’s the non-negotiable, rich gruyère that will make the bite memorable. Although cooking this in a rustic cast-iron pan will ensure even baking, let’s plate the slices on prettier plates. Mom will appreciate it.
Tips for the Home Cook
- Strain for Success: After sautéing and par-boiling your vegetables, strain any excess liquid to keep your quiche firm rather than watery.
- The Secret to Reheating: This dish works beautifully for a busy weekend because it is easy to prepare in advance. Simply cut a wedge and microwave it for 2–3 minutes for a quick, high-quality breakfast.
- Quality Ingredients: Use organic, cage-free eggs and high-quality Gruyère to achieve the rich, traditional flavor profile the Golden Pear is known for.
- Customize the Harvest: Use zucchini and asparagus as a base, but feel free to add bell peppers, spinach, or mushrooms, depending on what is available at your local farm stand.
Golden Pear Café’s gluten-free garden vegetables & gruyere quiche
Ingredients
- 16 organic, cage-free eggs
- 4 tbsp extra virgin olive oil or clarified butter
- 1 cup green zucchini, diced in half-inch pieces
- 1 cup yellow squash, diced in half-inch pieces
- 1 cup asparagus, cut on the bias, 3/4-inch pieces
- 1 cup broccoli florets, cut into 3/4-inch pieces
- 1 cup carrots, diced into half-inch pieces
- 3 cups gruyere cheese, grated
- 3/4 cup heavy cream
- 1/4 cup parsley, finely chopped
- 1/4 cup scallion, finely chopped
- 3 tbsp kosher salt
- 1 tbsp ground white pepper
Directions
- Preheat and Prep: Preheat your oven to 375°F. Wash all vegetables thoroughly and prep as indicated in the ingredients list.
- Par-boil: Bring 1 cup of water to a boil in a medium saucepan over high heat. Add the carrots and asparagus, par-boiling for just 1 minute. Remove and set aside.
- Sauté: In a large sauté pan, heat the butter or olive oil over medium heat. Add all the vegetables and cook, stirring frequently, for 5–7minutes until they are brightly colored and soft (do not overcook).
- Prepare the Pan: Use a large, deep cast-iron pan or casserole dish. Butter or oil the pan generously to prevent sticking.
- Whisk the Base: Crack the eggs into a medium bowl and whisk thoroughly. Add the heavy cream, salt, and white pepper, whisking again to combine.
- Assemble: Spread the sautéed vegetables evenly across the bottom of the prepared pan. Feel free to customize the vegetable mix with bell peppers, spinach, or mushrooms. Sprinkle the grated cheese evenly over the vegetables.
- Combine: Pour the egg mixture over the vegetables and cheese.Using your fingers or a fork, carefully toss the ingredients together to ensure everything is well-distributed.
- Bake: Place the pan in the center of the oven. Bake for 35–40minutes, or until the center reaches an internal temperature of 165°F. If using a convection oven, reduce the baking time slightly; at higher altitudes, increase baking time by 5 minutes to ensure thorough cooking.
- Finish: Garnish with fresh chopped parsley. Serve immediately, or let cool slightly before cutting into wedges.
