Summer Vegetable Quiche

For the crust, mix together the flour, sugar, salt, and nutmeg in a large bowl until combined. Grate the frozen butter over the bowl using the large hole setting of your grater, stirring every 15 seconds or so to coat the shards and keep them from forming a giant butter clump. Gradually add the cold water to the bowl and mix the dough together with your hands, adding water only until the dough just comes together. Roll the dough out into a 14″ circle and transfer it to a 10″ pie pan, trimming off the excess and forming the crust to the pan. Cover with plastic wrap and place the pan in the freezer.

For the filling, heat the olive oil in a medium frying pan over medium heat and add the vegetable contents of the Green Giant Sautés Parmesan Garden Medley package, taking care not to add the parmesan packet and setting that aside. Add the soy sauce and black pepper and stir to coat. Sauté the vegetables until they’re cooked through, have released their water, and the red onions begin looking slightly golden around the edges, about 15 to 20 minutes, stirring every 3 to 5 minutes. Remove from heat and set aside.

Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, whisk together the eggs, creme fraiche, ricotta, salt, garlic powder, oregano, and thyme until smooth. Add the vegetables and half of the cherry tomatoes and stir to combine.

Empty the filling into the prepared crust and dot the top of the quiche with the remaining cherry tomato halves. Sprinkle the top with the parmesan from the packet and place the pan in the oven. Bake until the crust is golden, the top of the quiche turns a deep gold, and the filling is set, about 35 to 40 minutes. Remove from the oven and allow to cool for 15 minutes before slicing and serving.