We have heaven's own supply of dill that's volunteering even more readily than a Lutheran at a Habitat for Humanity site. It's nearly crowding out the volunteer mustard seedlings. Really miss the plant swap so I could pass along the largesse rather than just ripping it out. At any rate, when I see any recipe that calls for dill, it goes into the possibilities file.
Feta radish quiche
Ingredients
1 unbaked 9-inch pie crust, however you prefer to achieve
that
6 ounces of radishes, very thinly sliced
5 eggs
1½ cup milk
2 ounces crumbled feta
1 tablespoon chopped fresh dill
¼ teaspoon salt
¼ teaspoon pepper
Method
Preheat oven to 450. Place pie crust in a 9-inch pie plate
and crimp the edges. Line with a double thickness of tin foil, loosely covering
the edges as well. Bake for 8 minutes. Remove tin foil and bake until crust is
set, another 4 to 5 minutes.
Meanwhile, combine eggs, milk, feta, dill, salt and pepper.
Remove pie crust from oven. Reduce heat to 350 degrees. Place
radishes in layered circles around the bottom of the quiche. Pour in filling
and bake for 40 to 45 minutes or until a knife inserted in the center comes out
clean. I recommend using a pie guard or wrapping tin foil around the crust
edges. I did and mine still got darker than I’d like.
Rating: Interesting texture compared to most other quiches I've made, probably because of the feta. It sets up into a custard just fine, but somehow it remains more scrambly-ricotta curdish in consistency. That's not a complaint, just an observation. Flavorwise, it was fine. The radishes become pretty mellow when baked. That's pretty much what this quiche is overall: Fine and mellow. Nothing wrong with it, but nothing to make me move it into the keeper pile. But it made an undetectable dent in the dill supply.
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