Easy, Healthy Quiche To Make Your OwnFrom pencilizer 5 years ago
- CRUST: shopping list
- -1/8 cup olive oil shopping list
- -1/8 cup canola oil shopping list
- (recommended, use whatever oil mixture makes sense to you, if you don't have one or the other, that's fine too) shopping list
- - 1/4 cup ice water shopping list
- - 1/2 tsp. salt shopping list
- - 1/2 cup whole wheat flour + 1/2 cup all purpose flour combined shopping list
- FILLING: shopping list
- -1 tbs. olive oil OR 1-3 tbs. sauce shopping list
- anything from enchilada sauce to the leftover tofu marinade from last night. You could throw something together with stock and spices or use meat marinade. shopping list
- -Veggies of your choice. shopping list
- Here are some favorites of mine: shopping list
- broccoli, spinach, onion(a must), scallions, small diced tomatoes, asparagus, mushrooms, bell pepper, squash... needs to make about 2 cups or enough to fill shell. shopping list
- Less healthy and more flavorful: Would taste great with bacon, ham and cheese too. I'd recommend stirring cheese in with the egg. shopping list
- - 3 eggs shopping list
- - about 1/2 cup milk, any kind of milk will work. Even that awful powdered stuff will work just perfectly. shopping list
- - (optional) decorations, it's all creative. You can use baby tomatoes to make a ring around the side, or cut a larger tomato into slices... use asparagus ends to make a sun shape in the center or onion ringlets. Today I used baby spinach leaves around the edge. shopping list
How to make it
- Take a small-medium skillet, on low heat, warm up either:
- 1. 1-3 tbs. of sauce- If you are in a hurry, put in closer to 1 tbs. With more time to spare you can use closer to 3 tbs. and let it simmer on low heat until your veggies absorb the sauce.
- 2. olive oil
- Preheat oven to 400.
- Next, go ahead and throw in enough veggies to fill a 9" pie (about 2 cups). Do not worry about going a little bit over, a quiche doesn't have an upper pie shell so it can go above the line.
- (*Next step below)
- Let this simmer for 10-30 minutes(10 for 1 tbs sauce or olive oil, 20 or as long as 30 for 3 tbs. of sauce). Stir occasionally. If using oil, add herbs when your onions are starting to yellow or become transparent and stir more often.
- *While this is simmering:
- Make the crust. It's quick and easy and takes up to 5 minutes.
- Use one medium bowl for the flour and salt. Mix with fork.
- Use smaller bowl for oil and ice water. Mix well with fork until it becomes bubbly.
- Add liquids to powder and combine well with fork.
- Roll into a ball with your hands, lay in middle of pie pan and start to spread to the sides. No need to grease. Even it out by pressing down with your palms and prodding with your fingers.
- Next, crack 3 eggs into a 2 cup measuring container. Add milk until you've reached the line indicating 11/4 cups.
- Pour veggies into pie shell when they are finished. Add egg mixture on top. Spread out veggies with fork to make them even.
- Put pie into preheated oven.
- Optional decorations. Here's my favorite thing to do: Slice some tomatoes in a decorative way(I usually take a medium tomato, cut in half. Then chop the top off each half at a slant, and cut to the end in the same slanted direction to create a line of layers), or chop a layered slice off of a red onion(separate into a few festive circles). *See in picture*
- Set these aside until 13-15 minutes after placing the pie in the oven. Take the pie out, place the decorations on top and stick it back in for another 20 minutes.
- Voila! Easy, beautiful, healthy quiche. Don't forget to set a slice or two aside, because your family won't be able to stop eating it.
- Tastes great with parmesan cheese, makes great leftovers.
The Cookpencilizer Berkeley, CA
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