Wednesday, April 21, 2010

Vegetable Quiche with Wholewheat Crust


Adapted from Mark Bittman's "How to Cook Everything"
For this recipe you can make the crust, use any bought crust you like, including puff pastry, or use no crust at all.

Prebaked Crust:
Ingredients:
1 cup wholewheat pastry flour
1/2 teaspoon salt
1 stick butter, cut into pieces
3 tablespoons ice water

Directions:
- Combine butter and salt in food processor
- Add butter and pulse until butter pea-sized or smaller
- Add water and pulse until just comes together into a ball
- Remove dough, shape into a ball, wrap in saran wrap, and place in fridge for 30 minutes or freezer for 10 minutes
- Roll the dough between two sheets of parchment paper until it is about 1/4 inch thick
- Transfer dough to a 10 inch pie dish, trim and mold down the edges
- (for a quick and dirty alternative, skip the fridge and rolling out, and press the dough into the pan with your fingers
- Place the dish into the fridge or freezer again
- Preheat oven to 425 degrees F
- Prick the dough with a ford
- Cover the dough firmly with greased aluminum foil, then add dried beans to weight it down
- Bake for 10 minutes until it begins to brown. Remove pie crust from oven.
- Turn oven temperature down to 325 deg in preparation for quiche

For the Filling
Ingredients:
- 1-2 leeks chopped
- 2 small containers mushrooms of your choosing (button, baby bellas, shitake), thinly sliced
- 2 small or 1 large zucchini grated
- 2 tablespoons olive oil for sauteeing
- 6 eggs at room temperature
- 1 cup grated cheese of your choosing(parmessan, cheddar, gruyere etc.)
- 2 cups milk (or any ratio of milk and cream that you prefer)
- 1/2 teaspoon salt
- Fresh herbs of your choosing(thyme, basil or parsely), chopped

Directions:
- Saute leeks and mushrooms over medium heat in the olive oil until soft and slightly browned. Add zucchini and cook until soft. Add salt and pepper to taste. Transfer to a medium bowl to cool.
- In a large bowl, combine the eggs, cheese and milk and herbs. Season with salt and pepper
- Add vegetable mixture to egg mixture and stir
- Pour this mixture onto the baked crust and return to 325 deg F oven for about 30- 40 minutes
-Start watching after 30 minutes, "until the mixture is set, but still moist; it should still jiggle a little in the middle"
- Serve warm or at room temperature. It's great with a light salad or sliced fruit.

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