February 2, 2009
Better Bites: Whole Grain Zucchini and Mushroom Quiche
I love white whole wheat flour! It gives you the perfect way to take whole grain and make it a little bit more appetizing than straight whole wheat flour. It's finer, yet still whole grain, so it gives the baked good you are making a better texture, yet still gives you the added fiber. It works with bread, so I thought "Why not try it in a pie crust?" and you know what...It was fabulous!
Quiche can be anything you want it to be, but a slice of quiche, especially this one with its whole grain crust, is a perfect element of a healthy meal! Pair it with a nice green salad and you've got a meal that has your grains, protein, dairy and vegetables all rolled into one!
What You'll Need for the Whole Grain Crust:
2 cups of white whole wheat flour
1 teaspoon of sea salt
1 1/2 sticks of very cold butter, cut into small pieces (Note: If you wanted to make this even healthier you could forgo the butter and use olive oil instead. I've never tried it with white whole wheat flour, but it should work just the same.)
1 cup of ice water
In a bowl stir together flour and salt to mix. Using a pastry cutter or a fork, cut the butter into the flour mixture until it is pebbly. Add water and stir until ball forms. (Note: Depending on the humidity you may need more or less water. Add water slowly and when the ball forms stop. If you need more than a cup don't sweat it.) On a floured surface roll the dough out into a circle. Press into a pie dish, crimping the edges and place in the fridge for at least 1 hour to chill.
What You'll Need for the Quiche Filling:
Freshly ground black pepper
1 large zucchini, chopped
1 1/2 cups of mushroom slices
1/2 cup of light swiss, shredded
1/2 cup of light, sharp cheddar, shredded
Preheat oven to 375 F.
In a large bowl beat eggs until completely mixed. (Note: If you use large eggs you'll only need 10. If your eggs are smallish then you'll need to use 12. Don't worry though you can't mess it up either way...There is not such thing as too many or too few eggs when it comes to quiche! You want enough to cover your ingredients. If they aren't then whip up another egg or two with a touch of salt and pepper and pour them over. It will all come together in the end.) Stir in salt and pepper.
Stir in mushrooms, zucchini and cheeses until mixed. Pour into chilled pie shell. Bake for 20-240 minutes until done through and slightly browned. Remove from oven and serve immediately.
Notes: Quiches are very subjective things. You can add whatever vegetable you like, you can leave the cheese out all together or you can even add in herbs or spices. I really like dill in quiches. So go nuts and experiment! It's all about coming up with something you like.
Posted by Dianne at February 2, 2009 2:33 PM
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The quiche looks fantastic!!
Posted by: Maria at February 2, 2009 7:25 PM
That looks great! I love white whole wheat flour, too. I've also been buying whole wheat pastry flour. I bought King Arthur's Whole Grain Baking cookbook after Christmas, but haven't tried much out of it yet.
Posted by: Di at February 3, 2009 7:37 AM
I've never seen white whole wheat flour before but I will look out for it, your quiche looks delicious!
Posted by: Sam at February 3, 2009 10:57 AM
That quiche looks awesome! I've never made quiche, but egg casseroles that are similar. I remember my mom always making them though, they are so good! I wonder if my husband would like it...
Posted by: stacie at February 4, 2009 10:20 AM