Winter, spring, summer and fall each offer their own unique fruits and vegetables for distinct seasonal flavor. The recipes below can be adapted by whatever ingredients are in season without changing the recipe. In the summer you can make the quiche and fish packets with summer squash, corn and/or peppers. In the fall, use kale, butternut squash and/or Brussels sprouts. In the winter, use broccoli, cauliflower and/or celery.
1 (9″) refrigerated pie crust, at room temperature or make this easy, healthy 9″ no-roll pie crust.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3/4 teaspoon baking powder
- 7 tablespoons oil: (canola, vegetable, olive, peanut, your choice)
- 1/4 cup cold water
Whisk together the flour, salt, sugar and baking powder in a medium mixing bowl.
Whisk together the oil and water in a measuring cup and then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened.
Pat the dough across the bottom of a 9 inch pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.
Crimp the edge or flatten with the tines of a fork.
Follow directions below for completing the quiche.
- 2 1/2 cups of sliced seasonal vegetables, such as asparagus or spinach for spring, zucchini and corn for summer, etc.
- 1/4 cup fresh chopped chives
- 1 1/2 cups (6 ounces) grated cheese (Swiss, Parmesan, Asiago, Cheddar or a combination)
- 4 large eggs
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup (8 ounces) buttermilk or half & half
For the crust:
After shaping the pie crust in the pan, prebake the crust for 10 minutes at 425°F.
When you take the pie shell out of the oven, turn the heat down to 375°F.
For an asparagus filling:
While the pie crust bakes, cut the asparagus into 1-inch pieces on the diagonal.
Set aside 12 asparagus tips.
Beat together the eggs, salt, flour and buttermilk or half & half.
Pour ¼ cup of the egg mixture onto the bottom of the prebaked crust to seal it.
Over that, arrange the asparagus pieces and chives.
Sprinkle the cheese over the asparagus. Pour the remainder of the egg mixture over the vegetables.
Arrange the asparagus tips, in spoke fashion, around the outside edge of the quiche.
Bake for 35 to 40 minutes or until the custard is firm and a knife inserted in the middle comes out clean.
Cool about 10 minutes before cutting.
Fish Fillets Baked with Spring Vegetables
Use any vegetables and herbs that are in season with the fish.
- 1/4 of a fennel bulb, cut into matchstick-size strips
- 1 large carrot, cut into matchstick-size strips
- 1 medium leek (white and light green parts only), halved lengthwise, each half cut lengthwise into matchstick-size strips
- 4 fish fillets, 4 ounces each and 1 inch thick, patted dry
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 4 thin slices of lemon
- 4 teaspoons olive oil
Preheat the oven to 425°F.
Cut eight 15-inch-long sheets of cooking parchment or aluminum foil.
Divide the fennel, carrot and leek equally on each of four of the parchment sheets. Place the fish on top of the vegetables. Sprinkle each with salt and pepper.
Top each fish fillet with 1 tablespoon of chives and a slice of lemon. Top with 1 teaspoon of olive oil on each piece of fish.
Fold all the edges toward the center and fold several times to seal securely. Transfer the packets to a large rimmed baking sheet.
(The packets can be made up to 6 hours in advance. Refrigerate until baking time.)
Bake for 12-15 minutes. Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve.
If the fish isn’t cooked enough, reclose the open packet and bake for 1 to 2 minutes more. Serve the fish and vegetables in the packets.