Giant Vegetable Quiche
SERVES 12
INGREDIENTS:
Unwilling to go to the store one evening I just used vegetables I had laying around... but YOU my industrious little gourmand can use whatever you'd like. Some of my favorites include bacon, roasted kabocha squash, corn, mushrooms, chorizo, and basil. Drizzle with truffle infused olive oil and serve with a watercress and orange salad and you will have a brunch date in me!

But seriously, I'll be over at 11:30. 		2 Cups All Purpose Flour
6 Tbs. Cold Shortening
3 Tbs. Unsalted Butter
1 Tbs. Kosher Salt
1 Egg plus 1 Tbs. (eggwash) for brushing
6 Eggs
2 Cups Whole Milk
Kosher Salt and Black Pepper to taste
Grated Nutmeg to taste
1.5 Tbs. Dried Dill
10 Cloves Roasted Garlic, chopped
2 Cups Broccoli Florets, blanched
1/2 Cup Green Onions, sliced
1 Orange Bell Pepper, seeded and cut into medium dice
1.5 Cups Havarti Cheese, cut into cubes
1 Bunch Italian Parsley, chopped
View Details for Giant Vegetable Quiche
Method:
 In a mixing bowl, combine the flour and the salt. Add in the shortening and butter. With your fingertips, blend in the fats with the flour until the mixture looks like coarse crumbs. Add in just enough water (about 5 or 6 Tbs.) to make a smooth dough. Wrap in plastic and chill for 30 minutes.

Grease a 12" tart pan liberally with shortening. On a floured surface, roll out the dough about 1/4" thick and press evenly into the tart pan smoothing out all of the edges. Brush the bottom and sides of dough with the eggwash.

Bake for 8 minutes at 400F. Remove from oven and let cool for several minutes.

Beat the eggs with the milk. Add salt, pepper, dill, and nutmeg. Pour into the parbaked tart shell. Distribute the garlic, broccoli, green onions, and bell pepper into the tart. Top with the cheese and then the parsley.

Bake for an additional 25-30 minutes until the custard has set and just begins to turn brown. Slice and serve at room temperature.  
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