Late Spring Vegetable Quiche

Throw locally-grown ingredients into a cheesy quiche with a sourdough crust.

Bake until the egg is set.

Let cool before serving.

Ingredients

Crust

• 225g all-purpose flour

• 130g cold salted butter, cut into small squares

• 40g sourdough starter

• 1 tbsp cold water, as needed

Filling

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 1 bunch of fiddleheads, chopped

• 4oz green beans, chopped into 1/2-inch pieces

• 1 bunch arugula

• 4 eggs

• 2oz cheddar cheese, shredded

• 2oz queso fresco or feta

Instructions

1. Pulse the flour and butter together in a food processor until fine crumbles form. Add in the sourdough starter and pulse again. If the dough doesn't come together, add some cold water.

2. Form the dough into a disc, cover it, and chill. When you're ready to bake the quiche, take the dough out to warm up. Preheat the oven to 350 degrees.

3. Meanwhile, heat the olive oil and saute the onion until translucent. Add in the fiddleheads and green beans and cook until tender. Turn the heat off and fold in the arugula until wilted. Set the greens aside to cool.

4. Spread the pie crust in a round baking dish. Cover it with parchment paper and pour in dry beans or baking weights. Bake for 15 minutes.

5. Remove the parchment paper and beans. Whisk the eggs in a small bowl then brush the pie crust with egg wash. Return the pie crust to the oven for 10 more minutes until golden brown.

6. Pour the rest of the whisked eggs into the cooked vegetables along with the cheese. Mix well and place onto the partially baked pie crust.

7. Place the quiche in the oven for 30-40 minutes until the egg is set. Allow to cool then serve.