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Instructions
Step 1: Prepare the Crust
- In a bowl, combine flour and salt. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch tart or pie pan. Trim the edges and prick the bottom with a fork.
- Pre-bake at 375°F (190°C) for 10 minutes. Set aside.
Step 2: Sauté the Scallops and Vegetables
- Heat butter in a skillet over medium heat. Season the scallops lightly with salt and pepper, then sear for 1-2 minutes per side until golden. Remove and set aside.
- In the same pan, heat olive oil and sauté the onion, bell pepper, zucchini, and spinach for 3-4 minutes, until softened.
Step 3: Make the Custard
- In a bowl, whisk together eggs, heavy cream, cheese, salt, pepper, and nutmeg until smooth.
Step 4: Assemble and Bake
- Spread the sautéed vegetables over the pre-baked crust. Arrange the scallops on top.
- Pour the egg mixture over the filling.
- Bake at 375°F (190°C) for 30-35 minutes, or until the quiche is set and golden brown.
- Let it cool for 5-10 minutes before slicing.
Serving Suggestions
- Serve with a fresh green salad and a light vinaigrette.
- Pair with a chilled white wine like Sauvignon Blanc or Chardonnay.
- Enjoy warm or at room temperature.
Tips for the Perfect Quiche
✔ Use Small Scallops for Even Distribution – If using large scallops, cut them in half.
✔ Pre-Cook Vegetables – This prevents excess moisture and keeps the quiche from getting soggy.
✔ Make It Ahead – Quiche reheats well, making it great for meal prep!
This Scallop and Vegetable Quiche is a gourmet spin on a classic, bringing together the flavors of the sea and garden in one delightful dish. Perfect for any special occasion—or just to treat yourself!
Would you like variations, such as adding mushrooms or a different cheese? 😊
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