Grilled Vegetable Quiche with Capocollo Salumi
Quiche! Who eats quiche?
If it's Grilled Quiche, then count me in! If it's Grilled Vegetable Quiche with Capocollo Salumi, delicious Cabot cheese and a flaky King Arthur Pie Crust, then double count me in!
Full disclosure: If Cabot Creamery and King Arthur Flour never approached me about making a quiche, I would have never stretched my outdoor cooking skills to attempt this! This was my first attempt at a “Grilled Quiche” and with all the humility I can muster – I bloody nailed the coffin shut on this recipe (Halloween pun intended), it is/was absolutely delicious!
Don't be afraid to try this on your grill at home, it is an extremely easy and forgiving recipe!
Let's get grilling!
How to make Grilled Vegetable Quiche
Every great grilled vegetable recipe starts out with FRESH vegetables!
If you don't have them available in your garden then get them from the farmers market or carefully select them in your local supermarket.
I was fortunate enough to have a few items left in my garden and the rest purchased that morning from the store.
Slice your vegetable about 3/8 inch thick or thicker, toss in Olive Oil and sprinkle on one side with seasoning salt.
Place on a pre-heated grill and cook to “al dente”.
Each type of vegetable will have it's own cooking time so plan this accordingly, with the longest cooking vegetables (eg: root vegetables) going on the grill first, with the quickest cooking vegetables (eg: onions, squash and egg plants) going on last.
Grill marks are nice but don't worry if you don't get them!
When all of your grilled vegetables are done, set aside to cool.
While your grilled vegetables are cooling, turn off your grill and start making your pie crust.
Making Pie Crust
I made King Arthur Flour's “Classic Single Pie Crust” recipe for my Grilled Vegetable Quiche with Capocollo Salumi
- 1½ cups (6¼ oz) King Arthur Unbleached All-Purpose Flour
- ½ tsp salt
- 4 tbsp (1⅝ oz) shortening
- 5 tbsp (2½ oz) Cabot Unsalted Butter
- 3 to 5 tbsp (1½ to 2½ oz) ice water
- Whisk together the flour and salt.
- Add the shortening, working it in until the mixture is evenly crumbly.
- Add the butter (and grated cheese, if you're using it) to the flour, and work everything together until crumbly, with larger chunks of butter among the smaller ones.
- Add 2 tablespoons of water, and toss to combine.
- Tossed with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, the the remainder may look quite dry.
- Scooped the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with water.
- Using the parchment or waxed paper, folding dough over on itself - first from one side, then the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, fold the dough in on itself again. Keith folding and gathering until just a few dry crowns remain unincorporated; This should take only a few folds.
- Shape the dough into a disc about 1 inch thick, and refrigerated for 30 minutes or longer; this rest allows the flower to absorb the water, making the dough easier to roll out.
- When you're "ready to roll," remove the dough from the refrigerator. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
- Roll the dough to the size needed(about 12 inches or 9 inch pie).
What is Capocollo Salumi?
Capocollo[kapoˈkɔllo] also known as [gaba'goul] (in the United States, cappicola, coppa in Canada, capicollo or capicolla),[1] is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. The name capocollo comes from capo (“head”) and collo (“neck”) of a pig. It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, coppa is not brined as ham typically is. https://en.wikipedia.org/wiki/Capicola
The Capocollo added a perfect smoky – savory flavor to the Grilled Vegetable Quiche.
For those “Bacon” afficinados – I highly recommend adding this to your quiche.
For those “Vegetarians”, Capocollo is optional.
Building the Grilled Vegetable Quiche
Chop all of your grilled vegetable into 1 – 2 inch cubes or close to that.
No need to be precise, cut them into bite sized pieces.
Add chopped flat leaf parsley and sliced Capocollo to the mix.
Place your pie crust into a well greased pie pan (I used a 9 inch pie pan for my quiche).
Grate your Cabot cheese and place 2/3rds on the bottom of the pie crust.
Fill the pie crust to the top with the grilled vegetable mixture.
Top with the remaining Cabot cheese.
Mix together the eggs, heavy cream, salt and pepper.
Pour the mixture over everything till the tops of the vegetables are covered.
Optional: I added some sliced Capocollo to the top of the quiche.
How to Grill Quiche
There are 3 critical steps that will make or break your grilled quiche days!
- You must use a heat diffuser if you are using a glass or Pyrex style pie plate.
- Use indirect grilling at all times.
- Place the heat diffuser and quiche into a pre-heated 350°F grill – do not pre-heat the heat diffuser.
I used “The Grill Plate” from Grill Innovations.
Pre-heat your grill to 350°F
Baking time will vary based on your grill and environmental conditions.
When the center is firm and the top is a golden brown, it's done!
Mine baked for 50 minutes.
Let rest for 30 minutes before serving.
It is just beautiful!
Grilling Quiche Variables
- Can this be done on a charcoal grill? – Yes! Indirect heat only.
- Can you use a cast iron pie pan? – Yes! Even better. Metal would work too.
- Can I do this indoors? – Of course! Grill your vegetables on a ribbed cast iron skillet, then bake in the oven at 350°F
- Vegetables for grilling: Broccoli, Portabella mushrooms, squash, cauliflower, eggplant, onion, bell peppers, potatoes, parsnip, etc.
- Extra virgin Olive Oil - to coat vegetables after slicing
- Seasoning salt - as needed
- King Arthur/Cabot Cheese "Classic Single Pie Crust"
- 2 cups Cabot Cheese - Garlic & Herb and Extra Sharp
- 6 large eggs
- 8 oz heavy cream
- ¼ tsp salt
- ¼ tsp fresh ground black pepper
- 2 oz Capocollo Salumi, sliced
- Slice your vegetable about ⅜ inch thick or thicker, toss in Olive Oil and sprinkle on side with seasoning salt.
- Place on a pre-heated grill and cook to “al dente”.
- Each type of vegetable will have it’s own cooking time so plan this accordingly, with the longest cooking vegetables (eg: root vegetables) going on the grill first, with the quickest cooking vegetables (eg: onions, squash and egg plants) going on last.
- When all of your grilled vegetables are done, set aside to cool.
- While your grilled vegetables are cooling, turn off your grill and start making your pie crust.
- Chop all of your grilled vegetable into 1 – 2 inch cube or close to that.
- No need to be precise, keep them to bite sized pieces.
- Add chopped flat leaf parsley and sliced Capocollo to the mix.
- Place your pie crust into a well greased pie pan (I used a 9 inch pie pan for my quiche).
- Grate your Cabot cheese and place ⅔rds on the bottom of the pie crust.
- Fill the pie crust to the top with the grilled vegetable mixture.
- Top with the remaining Cabot cheese.
- Mix together the eggs, heavy cream, salt and pepper.
- Pour the mixture over everything till the tops of the vegetables are covered.
- Pre-heat your grill to 350°F
- Baking time will vary based on your grill and environmental conditions.
- When the center is firm and the top is a golden brown, it's done!
- Let rest for 30 minutes before serving.
Full disclosure: Cabot Creamery and King Arthur Flour provided a portion of the products used in this recipe.
