1 T olive oil
1 tomato sliced thin
½ cup asparagus cut into 1 inch pieces
½ cup sliced onions
¼ c chopped red peppers
¼ c chopped chives (chopped into 2 inch pieces)
¼ c chopped parsley
¼ c chopped tarragon
1 c half and half
¼ c gruyere cheese grated
¼ c parmesan cheese grated
Make crust according to recipe below. Set aside.
Mix eggs, cream, salt and pepper and fresh herbs. Blend well. Add cheese. Add the majority of the vegetables saving a few pieces of each for the top. Pour batter into pie crust and place a few leftover vegetables on top for aesthetics. Bake for 45 minutes at 350 degrees or until golden brown on top and/or until a knife inserted in the center comes out clean.
1 ¼ c unbleached all purpose flour
½ teaspoon salt
½ c (1 stick) butter, cut into ½ inch cubes
4 T (or more) ice water
In a bowl combine flour and salt. Add butter. Using a wooden spoon and your hands, mix until coarse meal forms. Add 4 T ice water. Mix until dough comes together in moist clumps, adding more ice water if dough becomes to dry and won’t form into a ball. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. Roll out and form crust and bake in a 350° preheated oven for about 25 minutes.