Quiche with whole wheat pie crust

So it’s What I Ate Wednesday! (essentially a food blog party).  And this means my guilt takes over and I craft a perfectly healthy (yet still tasty) recipe for anyone willing to breeze by here (thanks for coming by the way!).  Since summer is fleeting and I’m crying I thought it nice to enjoy the season’s bounty by baking a quiche with fresh, tender asparagus and juicy, ripe tomatoes.  A quiche, by the way, that can be enjoyed entirely guilt free because it is made with a whole wheat crust.

And trust me, what your people don’t know won’t hurt them or their taste buds…

 

This dough, based on a classic paté brisée, is velvety and supple, comes together easily and is very forgiving during the rolling process.  I like baking a quiche in a shallow tart pan for a lighter serving size, but this recipe works just as well in a traditional pie plate. However, the trick to achieving a great crust for a quiche is to bake the crust alone first (detailed instructions below in printable recipe format!).

The rest is simple:  Whisk up the batter, layer the veggies into the warm half-baked crust, pour batter and then back into the oven (below is a trick on how not to slosh batter all over your kitchen when doing this).

Side Note. To learn the ratio of liquid to eggs for a perfect quiche, click here.  Once you get this one in your brain, you’ll never need a recipe again, and will have freedom to customize away!

 

Breakfast, lunch or even dinner if you dare.  Succulent, herbal and really great warm with a drop of créme fraiche or sour cream. And I don’t think anyone would judge you if you didn’t share with your people (they wouldn’t like it anyway, right?).  After all, it’s What I Ate Wednesday, not What We Ate Wednesday. Just a thought.

 

 

Asparagus & Tomato Quiche with Whole Wheat Crust
 
use an 8- or 9-inch pie plate, or a 9-inch tart pan with a removable bottom
Ingredients
Whole Wheat Crust
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 6 Tbs unsalted butter, cold and cubed
  • 1 egg
  • 3 Tbs cold water (from a cup with ice)
Garnishes
  • ½ bunch of asparagus, preferably thin ones (about 20), ½-inch pieces
  • 1 Roma tomato, sliced into ⅛-inch rounds
Quiche Batter
  • ¾ cup heavy whipping cream
  • ¾ cup milk (2% or whole)
  • 3 eggs
  • 1 tsp kosher salt (less if table salt)
  • ½ tsp ground black pepper
Method
For Quiche Dough
  1. By hand or using the paddle attachment in a stand mixer, combine flours and salt. Add cold butter, and mix (or rub) until flour is moistened and no large pieces of butter remain.
  2. Add egg and water and beat or knead until dough comes together. Wrap in plastic and chill until hard. Dough can be refrigerated for up to a week, frozen for up to two.
  3. Set out dough a few minutes prior to rolling. On a floured surface with a floured rolling pin, roll dough to be three inches larger than your tart pan or pie plate. Roll back and forth once, turn 90 degrees, then repeat until your reach desired size (about ¼-inch thick). Place more pressure on center of dough than outside, and patch any cracks with your fingers.
  4. Transfer to pan and remove excess. Cover with two pieces of plastic wrap laid perpendicular to one another, pour in pie weights or a pound of dried beans and fold plastic over the top away from the edges. Freeze for ten minutes.
  5. Bake at 350° F for twenty minutes with beans, then remove bean bag with tongs and bake for ten minutes more.
To Prep Filling
  1. While quiche crust bakes, cook asparagus pieces in a pot of briskly boiling, heavily salted water (hearty pinch) for one to two minutes. Slice a couple whole asparagus lengthwise for decorative garnish in center. Boil these pieces for just thirty seconds.
  2. Combine batter ingredients and whisk thoroughly.
To Assemble
  1. Layer asparagus in bottom of parbaked crust and top with tomato rounds. Place pie plate or tart pan on oven rack and pour batter over (avoids spillage and leakage). You may have leftover batter depending on the depth and size of your pan.
  2. Bake at 350° F until quiche moves as one when jiggled, about 25 to 35 minutes. Add decorative garnish to top of quiche once it begins to set.
  3. Cool completely before slicing. Store chilled.

Sadie Mae’s Dogtography

If she were smarter, she’d realize that she’s out of focus for a reason.

 

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4 Responses to “Quiche with whole wheat pie crust”

  1. The doggie always cracks me up! I have a ton of tomatoes right now (20 lbs. to be exact) so I just need to grab some asparagus!

    • edibletimes
      Aug 23rd at #

      II know, maybe I should just have a blog with pictures of our dogs. I’d probably have a way bigger audience, lol. Make sauce and freeze with those tomatoes!

  2. Mmm the asparagus is a great addition, and the presentation is flawless!

    • edibletimes
      Aug 23rd at #

      Thanks for coming by and for the nice words! Some dishes do end up looking better than others:)

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