I love this simple quiche recipe from my mom. I don’t know where she got it from originally, but it is easy and delicious. I really like the whole grain in the crust, it gives it such a nice crunch.
It might not be a traditional quiche filling, as those are a little more custard like, and I heap cheese on the top too – but I am not sure what else to call it. Savory tart maybe?
You can fill it with your choice of fillings, most viggies should be either pre boiled/steamed (broccoli, carrots, spinach) or sautéed (mushroom, leeks, onions). Meat needs to be fully cooked.
I love the broccoli and tomato combination but I also make it with spinach and mushrooms from time to time.
- 150 g all purpose flour (5.25 oz)
- 50 g whole wheat flour (1.75 oz)
- 65 g butter (2.30 oz)
- 60 g yogurt or sour cream (2.10 oz)
- 1/2 tsp salt
- 75 ml cold water (or a little less) (1/3 cups)
- 1 tbsp chopped pine nuts or sesame seeds
- 4-6 eggs
- 4-6 tbsp milk or sour cream
- salt, pepper and paprika (optional) to taste
- 1/2 tsp salt
- Veggie or meat/veggie filling, such as broccoli and tomato
- 2-4 slices of (thin) bacon in 1 inch (2.5 cm) pieces (optional)
- Grated cheese, such as cheddar or mozarella
1. Mix the flours & salt on a work surface, and knead in the butter and sour cream.
2. Add the water until the dough comes together.
3. Add the pine nuts/sesame seeds and mix well.
4. Roll out the dough in a disc a little larger than your pie/tart dish. Fold in half, then half again to transfer to your dish. Cut off anything hanging over the edges, and move extra pieces around if you need to. Make sure it sits on top of the top edge.
5. Cool in the freezer for 10 min or refrigerator for 3-4 hours. Preheat the oven to 390 F/200 C.
6. Use a fork to gently prick the shell, this so steam can escape from the bottom when you bake it.
7. Bake for 15 min
8. While the shell is being pre baked, cook you veggies as needed
9. Mix the eggs, milk and spices well.
10. Once the shell is done, add your veggies the shell, then pour over the egg mix. Scatter cheese on top, and then the bacon on top of that, if using
11. Bake at 390 F/200 C until egg is set and cheese is golden.
I usually don’t make it with bacon, though my mom does. My husband is not a big bacon fan, so I don’t want to buy a whole package if I don’t know what to use it for (and I usually only baconate half the quiche). Remember when you season the eggs that both the cheese and bacon adds salt to the dish.