after that last post about quiche, i decided to try making one with a whole wheat crust. i had every intention of photographing the whole process, but then of course i forgot to do that about half way through. i did manage to snap this one pic with my phone. there are herbs and parmesan cheese in there, in case you're all--what's that stuff??
anyway--the variation on the crust is as follows:
1 c whole wheat pastry flour 3/4 c all-purpose flour 1 stick butter 3/4 tsp salt 3 tbsp iced water
everything else is the same as below. this was slightly more dense, but still nicely flaky and delicious. i think it might be good with the further addition of some cayenne pepper or chopped herbs, etc. i plan to experiment further...
lately, i've been making quiche, and our whole family is into it.
in fact, a couple of days ago, kieran was pretending to make quiche using some random toys. i questioned him about his choice of ingredients, and he told me his quiche contained spinach, basil, red onion, peppers, chicken, and lots of cheese. he also told me he had to make a crust, and that he would use flour, butter, and marshmallows. i was like--marshmallows??? and he goes--MARSHMALLOWS ARE DELICIOUS! hard to argue with that.
but i digress...
until very recently, i had never made a quiche on my own without hand-holding from my friend, meredith, but i decided i would try it anyway since i always have stuff around i think would make good ones. and, OH. MY. GOD. it's been amazing! AMAZING! we always eat them too quickly for me to take any good pictures, which is, i know, the sure way to lure you into trying something, but i am telling you, people--make some quiche. eat it. be happy. here is the recipe (though i use that word lightly--y'all know my favorite measurement is "some") for the one i have liked best so far:
crust 1 3/4 c flour 1 stick butter 3/4 tsp salt 3 tbsp iced water
filling 4-5 baby portabella mushrooms ~1/2 small red pepper 2 cups packed washed spinach leaves 1 small spring onion (or 2-3 scallions) olive oil ~1 1/2 tbsp chopped fresh oregano (or other herbs) 1/3 cup grated parmesan salt and pepper 4 eggs 1/2 cup milk
DIRECTIONS preheat oven to 400 F. make crust: sift flour and salt together into medium bowl. work butter into flour mixture using fingers or pastry knife, until mixture resembles coarse crumbs. add 3-4 tablespoons of iced water, just enough to make a dough that will stick together--it should still be fairly dry. on a floured surface, roll out the dough and place in a 9-inch pie pan. fancy up the edges if you feel like it--i like mine a bit on the rustic side. line the crust with foil, making sure the edges are covered, and fill with dry rice or pie weights. bake for about 20 - 25 minutes, until the crust is cooked but not browned. meanwhile...
make the filling: thinly slice the mushrooms. finely dice the red pepper and the onion or scallions. in a medium to large-ish pan, heat a little olive oil and quickly saute the mushrooms, peppers, and onions, for just a couple of minutes. add the spinach and remove from heat as soon as the leaves wilt. you want these veggies cooked, but NOT overdone--they should still have some life in them. in a separate bowl, whisk together the eggs and milk, and add salt and pepper as you like--i never measure salt and pepper, but i would gess i added about 1/4 teaspoon of each and maybe a few extra shakes of pepper. when the crust is done, remove the weights and foil. sprinkle the parmesan cheese into the crust. next add the oregano, and then the veggies. last, pour the egg/milk mixture over the other ingredients. use your foil to cover the edges of the crust so it doesn't burn, then bake for 15 minutes. remove foil and bake about 10 more minutes or until the quiche is set. then eat!
we've been having it for dinner one night with a big salad, then eating the leftovers for breakfast a couple of days later with some chopped tomatoes--highly recommend!