Don’t be afraid to try this on your grill at home, it is an extremely easy and forgiving recipe!
Ingredients
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
Instructions
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.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/grilled-vegetable-quiche-with-capocollo-salumi/