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.