Primavera Quiche - cooking recipe

Ingredients

Crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled, cut up
2 -3 tablespoons ice water
Filling
1/3 cup red bell pepper, diced
1/3 cup yellow squash, diced
1/2 cup fresh peas or 1/2 cup frozen peas, thawed
1 cup smoked turkey, diced
3/4 cup shredded gruyere cheese
1/4 cup green onion, chopped
2 tablespoons freshly grated parmesan cheese
3 eggs
3/4 cup milk
2 tablespoons chopped fresh basil (optional)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground nutmeg

Preparation

In medium bowl, stir together flour and 1/4 tsp salt; add butter.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed.
Shape into flat round; cover.
Refrigerate 1 hour.
Heat oven to 425\u00b0F.
On lightly floured surface, roll dough into 12\" round.
Place dough in bottom and up sides of 9\" tart pan with removable bottom.
Trim excess dough; reserve small piece.
Line dough with aluminum foil; fill with dried beans or pie weights.
Bake 12 minutes; remove foil and weights.
Bake an additional 5-7 minutes or until dough is set.
Remove from oven; reduce oven temperature to 375\u00b0F.
If any cracks have developed in the crust, use reserved dough to patch.
Meanwhile, bring medium saucepan of water to a boil over medium-high heat.
Add bell pepper and squash; boil 3 minutes.
Add peas; boil 2 minutes.
Drain well; place over bottom of partially baked crust.
Arrange turkey over vegetables; sprinkle with Gruyere, green onions and Parmesan.
In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust.
Bake at 375\u00b0F.
for 30 minutes or until set.
Shredded carrot or chopped cauliflower may be substituted for the squash.
Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
Seal, label and freeze up to two months.
Do not thaw before reheating.
Unwrap and bake in a 375\u00b0F oven for 20-25 minutes, or until heated through.