quiche I made up for dinner once
- 2 yellow squash, diced
- 1 container of mushrooms (8oz), sliced
- half a yellow onion, diced
- An Amount of cherry tomatoes (3-4oz?), sliced in half
- half a recipe of the buttery pie dough I made for the galette (https://www.seriouseats.com/old-fashioned-flaky-pie-dough-recipe and https://www.seriouseats.com/savory-asparagus-mushroom-leek-and-cheese-galette)
- thyme, tarragon, salt & pepper
- 7 eggs plus 1 egg for glazing the dough (beaten)
- whack of heavy whipping cream
- a measure of cheese that you measured with your heart (we did a couple of ounces of sun-dried tomato soft goat cheese and most of a block of semi-hard regular goat cheese, shredded - 6oz? not sure)
- Preheat oven to 400 and butter a casserole dish (3qt or so).
- Sautee all the veg, seasoning as you go - do everything in batches because your cast iron ain't big enough for it all.
- Whisk together the eggs and cream and season with salt, pepper, and herbs.
- Either combine everything in a big-ass bowl and pour it in the casserole dish or do what we did, which is layer the veg, then the cheese, then pour the egg/cream mixture over it and mix everything the hell up.
- Roll out the dough and layer it over the casserole dish, patching as necessary. Poke holes in the dough so it doesn't explode. Glaze with a beaten egg so it gets nice and shiny.
- Bake at 400 for about 40 minutes.