This past weekend was a little peak into summer and this back to work reality is harsh. I was made to sit on the beach, read, chat, and drink copious amounts of frozen sangria. That, my friends, is the good life! Work, grad schools, social commitments, all too much. Please, just come visit me on my beach. At least the weather has been crappy the last two days; nothing makes sitting inside more palatable than cold, gray skies and a bit of rain. I can survive; in exactly one month my toes will be in the black sands of Costa Rica, my hand will be holding a cold beverage, and my mind will be free of worries!
In other news, this is one of the easiest and best tasting crusts I've ever made. Everything comes together, it rolls out nicely, and all the butter creates a tender and flaky crust. I love when you can see the pieces of butter as you roll out the dough.
Squash blossoms are a little weird to eat and don't add much to the quiche. All you really need is the fantastic, fresh basil and crumbled feta; those are the flavors that really stand out and matter! For my first attempt at a quiche, this one came out pretty well and I expect more quiches in the future.
Two Years Ago - Man Cupcakes
Basil Squash Blossom Quiche Adapted from Tartelette Yield - 10” tart
Crust 1 1/4 cups flour 1 stick unsalted butter, cold 1/4 cup ice cold water
Filling 3 eggs 1 cup milk salt + pepper 1/2 cup loosely packed basil 1/4 teaspoon freshly grated nutmeg 4 ounces feta squash blossoms
- Crust - Add the flour to a large bowl and chop the butter into small pieces. Use a pastry blender to incorporate the butter. Toss in the water a little at a time until the dough comes together. Use your fingers as needed.
- Pat the dough into a disk and wrap with plastic. Store in the refrigerator for several hours or for 2-3 days.
- Preheat the oven to 350 ˚F. Roll out the dough on a floured surface to a thickness of 1/4 inch. Carefully transfer the dough to the tart pan.
- Filling - Add the eggs, milk, salt, pepper, basil, and nutmeg to a blender. Blend until the basil is well incorporated.
- Pour into the tart pan and sprinkle the feta evenly throughout the quiche.
- Arrange the squash blossoms neatly.
- Bake for 45 minutes or until the crust is brown and the eggs are set.
- Delicious warm, room temperature, or cold!