Monthly Archives: September 2013

Spinach and Onion Quiche with Whole Wheat Pie Crust

I love quiche. I could eat it for breakfast, lunch or dinner. It’s filling enough with the cheese and eggs on whole wheat crust that it really can be served as the main dish if you give everyone a nice sized slice, or you can cut them up small and eat it as a side with waffles or pancakes. I’ve made quiche using the store-bought pie dough and by making my own home-made whole wheat pie crust which I prefer though both are good. Mine is healthier, but is also quite a bit more time consuming, so you can decide. The nice thing about making your own is that you can make it a day ahead of time and store it in the fridge wrapped in parchment and in a Ziploc, or you can even make a double batch and freeze some so you have the dough on hand for next time (or you can take that extra dough and make a jam tart or another treat…I try to save it for another quiche or entrée type meal for the family but it’s hard when I know that dough is just sitting in there, waiting to be eaten…and I do love jam tarts!).

If you decide to make your own dough, let me share a few little tips I’ve found helpful.  Rolling out dough can be a sticky mess, especially with whole wheat flour, so if you want to avoid frustration and unnecessary mess, roll your pie dough in between two sheets of parchment paper.

 

An easy way to transfer the dough to the pie pan is to take one layer of parchment paper off, then hold the pie dough on the side with the parchment paper still attached in the palm of your hand and then turn it into the pie pan and slowly peel off the parchment paper.

I like to flute the edges of the pie crust by pinching a little bit of dough in between my thumb and index finger and going all the way around. Don’t forget to poke holes using a fork in the bottom of the pie crust so you don’t get air bubbles.

Saute your onions in a little bit of olive oil over medium heat. Add your salt and pepper and garlic.

Add your spinach and cook for a minute or two until the spinach looks wilted.

In a medium sized bowl, whisk together your eggs, milk, cheese and nutmeg.

 

I like to eat my quiche with a little bit of salsa. Yum!!!

Spinach and Onion Quiche with Whole Wheat Pie Crust

Pie Crust: (adapted from Julia Child)

2 3/4 c whole white wheat flour (put in fridge earlier on in the day so nice and cold)

1/2 Tbsp salt

1/2 c butter(unsalted), cut into small pieces

1/2 c lard

1/2 c ice water

Starting with very cold ingredients, mix flour and salt in food processor and pulse a few times to mix. Add the pieces of very cold butter and lard and pulse until it resembles cornmeal. Add water a little at time, pulsing as you add, until the mixture has curds and sticks together when pressed between your fingers. Do not pulse until it forms a ball(that means you’ve mixed too much). Wrap in plastic and chill for 2 hours then roll out of on lightly floured board, or in between two parchment sheets. Will make 1 double crusted pie. (use one for the quiche and save one in a freezer ziploc bag in your freezer for up to a couple of months.)

*Can double recipe: use 5 1/4 flour, 1 tbsp salt, 3/4 c butter, 1 3/4 c lard and 1 c ice water

Quiche: (adapted from Jillian Michaels)

1 Tbsp olive oil

1/2 medium onion (red or white), chopped

1/4 tsp salt

1/4 tsp ground pepper

1 garlic clove, minced

1 c spinach, coarsely chopped

4 large eggs

3/4 c milk (cows, almond or rice milk)

1/4 c Parmesan Cheese

1/4 c grated Mozarella Cheese

1/8 tsp ground nutmeg

Preheat oven to 350 degrees. Roll out pie dough in between parchment paper(to prevent sticking) and place in pie dish. Bake until lightly browned, about 15 minutes. Remove from the oven and set aside. Meanwhile, in a medium skillet, heat the olive oil over medium-low heat. Add the onion, salt and pepper and cook, stirring occasionally, until softened about 4 minutes. Add the garlic and cook until lightly browned about 30 seconds. Add the spinach and cook until wilted, about 1-2 minutes. If any liquid remains, transfer to a colander and press with a spoon to get liquid out. Transfer spinach mixture to the crust and spread to cover. Place the crust pan on a rimmed baking sheet, to make it easier to transfer quiche to the oven. In a medium bowl, whisk together eggs, milk, cheese, and nutmeg. Pour egg mixture over spinach. Bake until the quiche is just set when the pan is gently nudged, about 40-45 minutes. Let stand for 15 minutes before serving.

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Honey Zucchini Bread

It has been awhile since my last post but for a good reason. We moved from Utah to Colorado! And have I mentioned we have five young children? And we were showing our home for a couple of months which meant it had to look perfect at all times IMG_9469which meant I couldn’t be making messes in the kitchen so we resorted to eating out a lot and eating a lot of fast cooking and easy clean-up meals like pasta with sauce out of a jar. I tried to keep it healthy, we chose sauces without a lot of additives and ate at Café Rio pretty frequently which has lovely salads and whole wheat tortillas, but I’m not gonna lie, it was a challenge and we definitely didn’t eat near as good as we normally do, for instance, we still had pizza once a week but I couldn’t do home-made pizza during that time because not only do I grind my own wheat and roll out dough and it’s a messy process, but it sits on the counter for hours. Anyway, we’re all settled now and I am so grateful to have a kitchen again that doesn’t have to look immaculate at all times and to have home cooked meals regularly! I have been excited to post on this food blog again (I managed to keep up on my family blog, but it wasn’t easy) and hope to get back into a somewhat regular schedule of posting.

Last week, a neighbor dropped by some tomatoes and a giant zucchini that she got from her father’s garden. We used to grow both of those things in our garden in Utah so when we saw that giant zucchini we knew just what to do! We peeled it, grated it with the tiny grater side of a cheese grater, and made zucchini bread! My kids love zucchini bread and it’s a great after school snack, and one I don’t feel guilty giving them because there is no sugar and no white flour! I also use applesauce in place of half of the coconut oil, though coconut oil in and of it self is great anyway.

Here is a picture with all the ingredients, including the zucchini already grated and in my glass measuring cup. You can make this recipe using all whole white wheat flour but I chose to use my ‘wonder flour’ this time around which is something Chef Brad came up with(he’s on BYUtv) which is basically equal parts brown rice flour, spelt flour and barley flour. I grind them up in my Nutrimill wheat grinder.

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Start off by preheating your oven to 350 degrees. Add all the liquids in your Bosch or large mixing bowl and mix them together. Melt the coconut oil in the microwave or on the stove first because it’ll form little solid clusters everywhere if you don’t. Coconut oil is different than other oils; if it’s above 76 degrees then it’ll be in liquid form, but if it’s cooler than that it’ll solidify. Because of this it’s also best to use room temperature eggs, and applesauce, though sometimes I forget to take them out early enough so I mix them in after I’ve warmed up and whipped together my honey and coconut oil. Then add the dry ingredients and pulse it a few times and it’s ready to go.

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Grease your 8×4 loaf pans, or mini loaf pans or muffin pans or bundt pan or whatever you choose, fill them a little over half way and stick them in your preheated oven. The larger loaf pans will cook about 45 minutes, and the mini loaf and muffin tins only go for about half that time.

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Insert a toothpick in the center to check for doneness. It should come out pretty clean.

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THE RECIPE:

Honey Zucchini Bread

3 eggs (free range)

1 c raw honey

½ c coconut oil, melted

½ c applesauce

1 Tbsp vanilla

2 c grated unpeeled zucchini

3 c wonder flour (equal parts spelt, barley and brown rice flour; or all whole white wheat flour)

1 tsp baking soda

½ tsp baking powder

½ tsp sea salt

1 ½ tsp cinnamon

½ tsp nutmeg

Preheat oven to 350 degrees. Grease 2, 8×4 inch loaf pans and a mini loaf pan or a 6 count muffin tin. Beat eggs; add oil, honey and vanilla. Add zucchini. Mix dry ingredients into wet. Bake 45 minutes or until toothpick comes out clean. Mini loaf pan and/or muffin tin will only bake for about half that time. Allow to cool in pan a few minutes before going around the edge with a knife and turning onto a cooling rack to cool completely.

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