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Categories:
white flour rye flour salt butter water butter onion garlic stalks celery zucchini shredded carrot mushrooms frozen peas frozen corn kernels honey mustard salt pepper fresh sage tomatoes Swiss cheese parsley
Viewed: 37 - Published at: 4 years agoIngredients
- 3/4 cup white flour or 3/4 cup unbleached flour
- 3/4 cup rye flour
- 1/2 teaspoon salt
- 1/2 cup butter or 1/2 cup margarine, cut into pieces
- 1/4 cup ice water (may need more or less)
- 2 tablespoons butter or 2 tablespoons margarine (or corn oil)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 2 zucchini, sliced (I use a food processor for slicing)
- 1/2 cup shredded carrot (I use a food processor for shredding)
- 1/2 cup sliced mushrooms
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn kernels, thawed
- 1 tablespoon honey
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh sage, minced
- 3 tomatoes, seeded,stemed and chopped roughly,placed in strainer and salted and drained to get rid of excess liq
- 1 cup shredded swiss cheese
- 1 tablespoon parsley (or cilantro)
Method
- Make crust by sifting flours and salt together in a large bowl. Cut in margarine (or butter) until it resembles corn meal. Blend in water one tablespoon at a time until dough holds together.
- On a floured board, knead dough a few times and then pat it into a thick patty or disc. Place in baggie or wrap in plastic wrap and put in refrigerate for one hour or until ready to use.
- Preheat oven to 375-degrees F.
- Melt butter (or margarine) in a large skillet over med low heat. Add garlic, onion and celery. Saute for 5-10 minutes or until onion is tender.
- Stir in zucchini, carrots and mushrooms. Continue cooking for another 5-10 minutes or until vegetables are tender.
- Stir in peas and corn and cook for another 5 minutes.
- Stir in honey, mustard, salt, pepper and sage. Remove from heat.
- Press lightly against vegetable mixture to drain out any excess liquid and discard extra liquid.
- Roll out crust to fit a 9" pie dish or quiche pan (I use a quiche dish).
- Place in dish and trim edges and crimp or make decorative edging.
- Prick bottom with a fork and brush with milk or egg wash if desired. If desired you can precook crust for 10 minutes.
- Spoon vegetable mixture into prepared crust. Cover with tomatoes and cheese and sprinkle with parsley.
- Brush crust edges with milk or egg wash.
- Bake for 45-50 minutes (if crust was precooked baking time is 40-45 minutes).
- Let stand 5-10 minutes before cutting.
