CURRIED SPRING VEGETABLE QUICHE

This quiche can be made without the crust for a lighter meal.

For the crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup chilled water

For the filling
1 small onion, minced
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons yellow curry powder
Salt and pepper, to taste
1 cup peas
1 cup diced asparagus
3 large eggs
½ cup sour cream
½ cup coconut milk or half and half


Combine the flours and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball, cover with plastic wrap and refrigerate 30 minutes before use.

Meanwhile, heat a large pan over medium heat. Sauté the onion in olive oil until golden, 7 to 10 minutes. Add the garlic and curry and cook for 1 to 2 minutes until fragrant. Add the peas and asparagus (and a tablespoon of water if needed). Season with salt and pepper, and sauté for 5 minutes.

In a large bowl combine the eggs, sour cream and  coconut milk (or half and half ). Season with salt and pepper and whisk until smooth. Stir in the cooked vegetables. Set aside.

Preheat the oven to 375.

Roll out the dough on a lightly floured surface into a 12 to 15-inch circle. Transfer the dough to a large deep pie dish and press it down.

Blind bake the crust. Lightly pierce the base of the molded dough with a fork in several areas. Place parchment paper or foil on it and weigh it down with dried beans, lentils or rice. Bake it for 10 to 15 minutes. Remove the parchment and bean weights and bake it for another 5 minutes.

Fill the crust with the vegetable and cream mixture. Bake until the crust is golden and the filling set, 20 to 30 minutes. Serve warm.

Serves 4