Vegetable Quiche In a Whole Grain Crust
Making a homemade Quiche from scratch including the crust may seem intimidating at first, but if you are lucky enough to possess a food processor it is easier than you think.
Ingredients For The Crust
1 cup of whole grain wheat flour
1/2 cup of whole grain oat flour
1/2 teaspoon of aluminum-free baking powder
1 teaspoon of sea salt
1/4 teaspoon of freshly grated nutmeg
2 ounces of cold lard, cubed
2 ounces of cold butter, cubed
Ice water as needed
Combine the whole grain flours, salt, baking powder and nutmeg in the work bowl of your favorite food processor. Process till well combined. Add the lard and pulse several times. Add the butter and pulse until the butter is the size of small peas. With the food processor running, slowly drizzle the ice water through the feed shute until the dough barely forms a ball. The goal is to use as little water as needed to accomplish this. Wrap the dough in plastic wrap and refrigerate for one hour.
Transfer dough to a lightly floured board. Roll the dough and then press it into a 9 inch pie dish. You can now fill the crust and immediately bake it, but if you are looking for a crispier crust, it is best to partially bake it first. Fill the crust with pie weights and bake for 25 minutes at 375AF.
Ingredients For The Filling
1 tablespoon of extra virgin olive oil
1 large red pepper, seeded and cored and cut into quarters
1 large onion, skin and root removed and cut into quarters
1 pound of crimini mushrooms
2 teaspoons of freshly chopped thyme
6 ounces of sharp cheddar cheese
4 large chicken eggs
1 cup of whole milk
1 teaspoon of sea salt
1 teaspoon of freshly ground black pepper
Put the olive oil in a skillet over medium high heat. Put the red pepper and onion into the work bowl of your food processor fitted with a multi-purpose blade. Pulse until you have large chunks. Slice the mushrooms using your food processor’s slicing disc. Add the vegetables and thyme to the skillet and saut for 5-10 minutes. They are ready when the onions are soft and translucent.
Shred the cheese using your food processor’s shredding disc. Set aside.
Put the eggs, milk, salt and pepper into the work bowl of your food processor fitted with a multi-purpose blade. Process for 1 minute. Fold in the vegetable mix and cheese and transfer to a partially baked Quiche crust. Bake for 35 to 45 minutes. It’s done when the filling puffs and a toothpick inserted in the center comes out clean. Let rest for 5 minutes before cutting and serving.