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1
Combine dry ingredients in food processor and pulse several times.
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2
Place chilled butter, cut into pieces, into food processor and pulse until a crumb-like substance appears.
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3
Add water and pulse until a ball begins to form.
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4
Form into a flattened patty, cover with plastic wrap and refrigerate for one hour.
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5
Roll out dough on a well floured surface, place in a 10-inch quiche pan and chill for 30 minutes.
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6
Blind bake in a 375 F oven for 20-25 minutes until edges are slightly colored.
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7
Allow to cool to room temperature.
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8
Lightly rub onions with olive oil, season with salt and pepper and roast in 400 oven soft (about 25 minutes).
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9
Allow to cool and cut into small pieces.
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10
Saute artichoke hearts in olive oil and season with salt and pepper.
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11
Allow to cool.
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12
Saute zucchini for 45 seconds in olive oil and season with salt and pepper.
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13
Allow to cool on a large plate to avoid overcooking them.
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14
Saute portobello mushroom in a very hot pan with olive olive oil so that the mushrooms sear and keep in the natural juices.
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15
As all of the ingredients are cooling, combine eggs, milk, cream and seasoning into a bowl and incorporate with a whisk.
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16
Assemble the quiche by layering each vegetable, one on top of the other, in the pie crust.
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17
Use the asparagus tips as garnish for the top of the quiche by placing them in a pinwheel around the dish.
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18
Add egg/cream filling so that it stops just before covering the asparagus.
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19
Bake in a preheated 350 for about 30 minutes or until filling sets and top of quiche is lightly browned.
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20
Allow to cool 10 minutes before serving.
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21
Combine wine, water, peppercorns and allspice into a pot and bring to a boil.
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22
Allow to simmer for 5 minutes.
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23
Place tuna in a pot and cook for 3-5 minutes (the tuna will cook very quickly).
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24
Remove tuna from bouillon and allow to cool.
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25
Slice the quiche into wedges.
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26
Using a ring 1 1/2 to 2 inches in diameter, layer the small dice of tomato in the ring.
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27
Place several pieces of the tuna on top of the tomato, add several capers, place quiche on plate and remove the ring.
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28
Garnish with watercress and chive.
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29
With the reverie realized, you can now envision your guests as the royal family what's left of it.
