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Golden Pear Café's gluten-free garden vegetables & gruyere quiche

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 10 to 12 people
Ingredients Method

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

Method
 

  1. Preheat and Prep: Preheat your oven to 375°F. Wash all vegetables thoroughly and prep as indicated in the ingredients list.
  2. 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.
  3. 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).
  4. Prepare the Pan: Use a large, deep cast-iron pan or casserole dish. Butter or oil the pan generously to prevent sticking.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Finish: Garnish with fresh chopped parsley. Serve immediately, or let cool slightly before cutting into wedges.