{"id":22410,"date":"2015-10-24T13:32:10","date_gmt":"2015-10-24T20:32:10","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=22410"},"modified":"2015-10-24T13:32:10","modified_gmt":"2015-10-24T20:32:10","slug":"grilled-vegetable-quiche-with-capocollo-salumi","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/grilled-vegetable-quiche-with-capocollo-salumi\/","title":{"rendered":"Grilled Vegetable Quiche with Capocollo Salumi"},"content":{"rendered":"

Grilled Vegetable Quiche with Capocollo Salumi<\/h2>\n

Quiche! Who eats quiche?<\/p>\n

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!<\/p>\n

Full disclosure: If Cabot Creamery<\/a> and King Arthur Flour<\/a> 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!<\/p><\/blockquote>\n

Don't be afraid to try this on your grill at home, it is an extremely easy and forgiving recipe!<\/p>\n

Let's get grilling!<\/p>\n

How to make Grilled Vegetable Quiche<\/h2>\n

\"Fresh<\/p>\n

Every great grilled vegetable recipe starts out with FRESH<\/em> vegetables!<\/p>\n

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.<\/p>\n

I was fortunate enough to have a few items left in my garden and the rest purchased that morning from the store.<\/p>\n

\"Sliced<\/p>\n

Slice your vegetable about 3\/8 inch thick or thicker, toss in Olive Oil and sprinkle on one side with seasoning salt.<\/p>\n

Place on a pre-heated grill and cook to “al dente”.<\/p>\n

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.<\/p>\n

\"Vegetables<\/p>\n

Grill marks are nice but don't worry if you don't get them!<\/p>\n

\"Beautiful<\/p>\n

When all of your grilled vegetables are done, set aside to cool.<\/p>\n

While your grilled vegetables are cooling, turn off your grill and start making your pie crust.<\/p>\n

Making Pie Crust<\/h2>\n

I made King Arthur Flour's<\/a> “Classic Single Pie Crust”<\/strong><\/em> recipe for my Grilled Vegetable Quiche with Capocollo Salumi<\/p>\n

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Classic Single Pie Crust<\/div>\n
<\/div>\n
Recipe Type<\/span>: Quiche pie crust<\/span><\/div>\n
Author: King Arthur Flour\/ Cabot Creamery<\/span><\/div>\n
Prep time:
Total time:
Serves: 1<\/span><\/div>\n
“Behold the formula for the flakiest, most tender pie crust, perfect for a single-crust, *” to 10″ pie.”<\/div>\n
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Ingredients<\/div>\n