"This quiche from Ricky Lauren's The Hamptons: Food, Family, and History is the perfect dish to serve during a casual summer picnic. Being a vegetarian, there's nothing I love more than finding a recipe that calls for delicious, fresh vegetables so this is a favorite. Pack it up with a jug of lemonade or a lovely bottle of rosé in our FEED 50 bag* (which gives fifty school meals to children globally) and you're all set for a wonderful time."
Asparagus, Mushroom, and Red Pepper Quiche
1 1/2 cups of all-purpose flour
Pinch of salt
6 tablespoons unsalted butter, cut into 1/4-inch cubes
1 large egg yolk
2 teaspoons cold water
For the filling:
4 large eggs
1/2 cup of heavy cream
1 cup Parmesan cheese, grated
12 asparagus tips, blanched
6 cremini mushrooms, sliced and lightly sautéed in butter
1 red bell pepper, cut into strips
Salt and freshly ground black pepper
Freshly grated nutmeg
Preheat the over to 350ºF
To make the shortcut pastry: Put the flour, salt, and butter in a food processor and pulse until the mixture resembles bread crumbs. While still pulsing, add the egg yolk, and water, a little at a time, until the mixture comes together.
Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Line with parchment and pie weights or dried beans. Bake for 10 minutes. Let cool. Leave the oven on.
To make the filling: Whisk the eggs and cream together in a large bowl. Stir in the cheese, asparagus, mushrooms, and bell pepper and season with salt, pepper, and nutmeg to taste.
Pour the mixture into the cooled pie shell. Bake until the top is golden brown and the custard is set, 30 to 35 minutes. Serve hot.