Fresh, own grown, ripe tomato and green bean, yogurt quiche; 18 hour prove sourdough wholewheat rolls; Ratatouille with orange zest and own grown veggies:..PHOTOS and how to tips

The previous photos: how to construct the BEST quiches on the planet:

roll out pastry larger than pie plate, then allow it to rest for 30 mins in a cool
place.

Fold the extra pie dough under the rim crust and pinch the edges between thumb and forefinger, to form a high crust..this will help to fill the pie with more custard and avoid spillage.
Top the base with grated cheese ( any variety)
then add the vegetable filling ( this one is blanched green beans, ripe, raw own grown tomatoes, and chopped scallion)

Top with the egg custard ( for 2  9x2 inch pie pans)
3 cups live yogurt
6 large eggs well beaten
sea salt and ground black pepper for seasonings
1/2 tsp ground nutmeg
1/2 cup almond milk
1 tsp dried basil
Mix well with a whisk and pour over the vegetables, just to the rim of the top of the plate.
Top with a little more grated cheese and smoked Spanish Paprika

bake in middle oven 400f for 45 mins turn tray after first 20 mins
Remove from oven, wait 10 mins then remove from cookie sheet and cool in the pie pans on a wire.

other ideas for fresh fillings:

raw, ripe  sweetcorn ( off the cob) and ripe red bell pepper

cooked potato, cooled with celery and leeks

steamed greens, cooled then add to the crust with red pepper flakes

Fresh steamed asparagus with capers

Fresh arugula and blue cheese with  tomato slices

Green beans and olives

Ideas for crust..any dried or fresh herb, grated cheese IN the crust, dry mustard, seeds ( caraway, coriander, black sesame, black caraway)

Experiment but do incorporate, more local and sustainable fresh produce


This is an all butter-wholewheat-herb crusted, Live yogurt and egg custard, cheese, green bean, ripe own grown tomato & scallion quiche..long description but a wonderful mouthful when eaten too!
I have cut some of the calories by using low fat live yogurt, but feel there is nothing better than an all butter crust for any savory pie.

These bread rolls have had an 18 hour prove at room temp. and have a crisp outside and a wonderfully coarse crumb with the addition of cornmeal..the result is a pronounced sour flavor that compliments the orange zested, own grown vegetable ratatouille

own grown eggplants, tomatoes, basil topped with orange zest, ratatouille..food does not get any fresher nor flavorFULL than this.

side view of ratatouille packed