Radishes are tamed when cooked, their astringent heat is mellowed. They retain enough of that heat and a just a tinge of sharpness to give egg dishes such as this a bit of bite. This quiche is almost decadent, with a buttery, cheesy crust and the addition of cream, and the radish tempers this quite nicely. If you don’t want to make the crust, go crustless, it’s just as good, though not as filling. Use milk or half-and-half instead of cream if you like. The sautéed greens would make a nice addition to the filling, as would any other greens.
1 c all purpose flour, white or whole grain or a combination
1/2 c cold butter or oil
1 c shredded cheese, divided
1 c heavy cream, divided
salt, to taste
sliced radishes, enough to cover the top of the quiche when sliced
1. Preheat oven to 425°F.
2. Put flour in a bowl. Cut butter into small pieces and work into the flour until crumbly. For an oil crust, work in with a fork. Stir in half the cheese. Add 1/4 cup of the cream. Toss until the mixture just comes together. You can do this in a food processor if using butter. Oil crusts become tough when processed.
3. Transfer dough to a 9- or 10-inch pie pan. Press the mixture into the bottom and up the sides of the pan. Prick the shell with a fork.
4. Bake the pie shell for 10 to 12 minutes. If the shell bulges, press it down with the bottom of a glass. Alternatively, you can cover the shell with a layer of foil and put in beans or pie weights and bake blind for 10 minutes, then remove the foil and beans and bake for another five minutes or so. Cool on a wire rack.
5. Lower the oven temperature to 325°F. Sprinkle the remaining cheese over the bottom of the cooled pie shell. Beat together the eggs, salt, and remaining cream. Pour the egg mixture over the cheese. Place the radish slices evenly over the top of the pie.
6. Bake for 25 to 30 minutes, until the filling is set. Remove from oven and allow to sit for about 5 minutes before slicing and serving.