Whole Wheat Quiche Crust

Whole Wheat Quiche Crust

Whole Wheat Quiche Crust
From 100 Days of Real Food

So here’s the deal.  I was all ready to post this awesome beet greens quiche today, but when proofreading it, I discovered that it references this crust recipe.  Which I never posted.  Naturally.  So let’s get down to it, and then perhaps tomorrow or Sunday I can hit you with some beet greens quiche action.

As for this crust: I am officially obsessed.  I’ve been a long time user of refrigerated pie dough.  It’s chemically, it’s processed, but ultimately, it’s easy.  And let’s face it, I was kind of intimidated by making my own dough.  But as the years have passed I’ve become fairly fearless in the kitchen (fairly…I still don’t have it in me to boil a lobster to death…maybe one day), and at the same time I’ve been trying to incorporate more whole, fresh ingredients and much less processed food.  So when it came to quiche crust, I was specifically in search of something whole wheat.  Never in a million years did I think I would stumble on something this tasty, easy and awesome on my first try.  I was skeptical that it would be crumbly, but that’s totally not the case.  It slices like a dream, and according to John it kind of tastes like a biscuit.  I’m going to go ahead and attribute that to the full stick of butter…  Mmmmm. 

Ingredients

  • 1.5 cups (6oz) whole wheat flour
  • 1/2 cup butter, melted
  • 2 Tbsp milk
  • 1/2 tsp salt

Preparation

  1. Place all ingredients in an ungreased 9-inch pie pan.  I used a metal pan, because I’ve been led to believe glass pans lead to soggy crust.  This may not be true, but since I own both, I decided not to risk it.
  2. Use your hands to combine the ingredients.  Once they’re fully mixed, mush them all into a ball in the middle of the pie plate.  Then use your hands to spread the dough out across the bottom and up the sides, as evenly as you can.
  3. Pour in your filling of choice and bake according to the instructions for your quiche.  If the bake time is very low, like say less than 20 minutes, I’d consider pre-baking it empty for 5-10 minutes before filling it and baking it according to quiche instructions.

Makes 1 quiche.

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3 Responses to Whole Wheat Quiche Crust

  1. Frank Dodero says:

    What if I use regular all purpose flour, because that is what I have on hand. Does it still work out??

    • Honeymoon Kitchen says:

      Yeah, I can’t imagine why it wouldn’t work with AP. I’m also having a hard time imagining my father making a homemade quiche crust???????

  2. top blenders says:

    It’s actually a great and helpful piece of info. I am satisfied that you shared this useful information with us.
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