Mother’s Day Quiche Recipe
A spring quiche recipe by Vicky Zeph of Zephs’ Restaurant in Peekskill is a perfect dish for Mother’s Day brunch.
Tucked into a hillside on Peekskill’s Central Avenue, leading towards the glistening Hudson River and housed in a 19th-Century mill building, Zephs’ Restaurant has an ambience like that of a European countryside cafe. Its charming, relaxed atmosphere is complemented by simple dishes that are made only with the freshest ingredients from local markets or Zephs’ garden. Chef Vicky Zeph makes everything in-house, from the appetizers and soups to the pastries, cakes, and pies.
Being that a homemade quiche made with the best ingredients is the perfect Mother’s Day brunch dish, we asked Chef Zeph to share her recipe for a spring quiche. Mom will surely be impressed if you successfully make and serve this delicious meal at your Mother’s Day brunch. But, if you are more the type to take your mother out to celebrate, you can bring her to Zephs’ for dinner. They are open at 5 pm and will serve their regular menu, with specials featuring seasonal ingredients.
(Serves 6 to 8)
Quiche Crust Ingredients:
1 and ¼ cups flour plus ½ cup flour
1 tsp kosher salt
6 Tbsp cold unsalted butter, cut into small pieces
¼ cup cold lard (rendered pork fat) or 2 Tbsp additional butter
⅛ cup cold water
⅛ cup cold vodka
Spring Quiche Filling Ingredients:
1 cup half and half
¼ tsp kosher salt
pepper to taste
6 to 8 stalks of asparagus, peeled and cut at angle into 1 inch pieces
1 Tbsp olive oil
guanciale or pancetta (use about the equivalent of a one and a half thick slice of bacon, cut into pieces about ¼ inch by ¼ inch by ½ inch thick; these are called lardons
5 small young ramp stems, finely sliced the white part and very little of the green
2 oz goat cheese (or about 2 inches from a log), cut into small, quarter-sized pieces
Combine 1 and ¼ cup flour, salt, unsalted butter, and cold lard in food processor and process until well mixed: Add ½-cup flour. Pulse 6 or 8 times to get dough crumbly.
Place in mixing bowl and sprinkle with ⅛-cup cold water and ⅛-cup cold vodka.
Mix and form into flattened disk, cover with plastic wrap, and refrigerate at least a ½ hour. Roll out dough. Line a 9-inch tart pan (a pan with removable bottom) with rolled out dough. Let dough-lined pan rest in freezer 15 minutes. Put aluminum foil over dough and fill with beans or pie weights. Bake for 10 minutes at 350°F. Remove foil and weights and continue baking crust for another 10 minutes or until it is dry and lightly colored.
Combine eggs, half and half, and salt and pepper. Sauté asparagus in olive oil until partially cooked. Sauté small pieces of guanciale or pancetta until crisp. Scatter asparagus, guanciale, ramps, and goat cheese in baked tart shell.
Pour custard mix into shell.
Bake at 350°F for about 35 or 40 minutes or until set. Let cool before serving.
Related: Westchester Magazine Recipes