Rainbow Quiche with Vegetable Latke Crust and a Spicy Red Pepper Coulis
Team: Rebel Amis
Host School: Leland and Gray Union High School
Age Group: High School
Ingredients
Vegetable Latke Crust
1 cup grated onion
1 1/2 teaspoon salt
2 teaspoon dried thyme
1/2 cup King Arthur unbleached all-purpose flour
1/2 cup whole wheat flour
1 cup winter squash, peeled and grated
1 cup celeriac, peeled and grated
1 cup parsnips, peeled and grated
4 medium potatoes, peeled and grated
Rainbow Quiche Filling
5 oz frozen chopped spinach, thawed
8 oz sour cream
8 oz yogurt
salt and pepper to taste
2-4 tablespoons olive oil
2 medium onion, finely chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
8 oz cheddar cheese, grated
8 oz Monterey Jack cheese, grated
4 oz Parmesan cheese, grated
12 eggs
1 teaspoon chili powder
2 1/2 cups half-and-half
2 tablespoon dried parsley
4 medium carrots, peeled and grated
¾ cup minced chives
1/2 cup hot sauce
Sweet 'n' Spicy Red Pepper Sauce (from myrecipes.com)
2/3 cup drained, seeded, and diced jarred roasted red bell peppers
1/2 cup granulated sugar
1/2 cup white vinegar
1/2 cup ketchup
1 1/2 teaspoons dried crushed red pepper
1 teaspoon garlic powder
1 teaspoon paprika
Preparation Instructions
Vegetable Latke Crusts
Preheat oven to 350'.
Grease 2 large and 16 small muffin pan cups.
Grate the all the vegetables with a food processor grater attachment.
Stir to combine evenly.
Pour the grated vegetables into a strainer set over a bowl and press out the extra liquid.
Transfer vegetables to a mixing bowl and combine with remaining ingredients.
Pat the mixture into bottom and up sides of the muffin pan cups.
Bake for 15 minutes to let the steam escape. Then brush the crusts with olive oil and continue to bake another 15 minutes, or until the edges are golden brown.
Rainbow Quiche Filling
Preheat oven to 350'
Complete pre preparation steps above.
Drain thawed spinach in a strainer set over a bowl. Press out excess liquid.
Heat a skillet over medium heat. Saute onions until soft and translucent. Stir in chopped peppers and cook for 1-2 minutes. Remove from heat.
In a large bowl, combine drained spinach, sour cream, yogurt, salt and pepper. Divide and spread into crust-lined muffin cups.
Combine the grated cheeses and sprinkle over spinach mixture in muffin cups.
Whisk together the eggs, half-and-half, parsley, and chili powder. Season with salt and pepper. Pour over pies, dividing evenly.
Place muffin cups on a baking sheet and bake in the middle shelf in the preheated oven for 20-35 minutes (small cups 20 +/- minutes and large cups 25-30 minutes) or until tops are puffed and golden brown.
Remove from oven and let stand 5-10 minutes before plating.
Sprinkle tops of quiche with fresh grated carrots and minced chives.
Sweet 'n' Spicy Red Pepper Sauce (from myrecipes.com)
Process all ingredients in a food processor until smooth. Pour into a 2-quart saucepan. Bring to a boil over medium heat; reduce heat to medium-low, and cook, stirring often, 25 minutes. Transfer to a squirt bottle.