Quiche with homemade whole wheat pie crust

[tuftears]

It's been a teensy bit of a while since I made quiche, so I made one for today's lunch with my mom. This time I decided to try making the pie crust from scratch, using a different recipe from the one I used last time.



Looks legit.

I used the food processor to mix the dough, but I think that may have made it too tough for a properly crumbly pie crust. It was also a bit less flavorful than I'd have wanted. I should try mixing some parmesan cheese into the pie crust.

Pie crust is more or less this recipe. I baked the crust at 475 degrees for 6 minutes before adding the filling.

Filling is 1.25 pounds of ground turkey, 1 pound of baby spinach sautee'd with 1 pound of grated carrots, roughly a small onion's worth of chopped frozen onions, some bell pepper strips for color, 1/4 cup of ground flax seed, some amount of parmesan cheese and crushed red peppers, plus about one or two tablespoons of "organic no-salt poultry seasoning". Topped off with shredded skim mozzy cheese and cheddar cheese.

Filling tasted fine, just the crust could use something to boost it!

Comments

[merrycalliope.livejournal.com]

I gotta say that pie crust recipe is really strange to me. Egg in pie crust? Very strange. Between the egg and mixing in the food processor it's no wonder the crust came out tough.

My pie crust recipe is:

1.25 C flour (if you use whole wheat remember the crust will taste sweeter)
.5 t salt (I use sea salt for a better flavor and maybe use a little less)
8 T cold, cold butter, cut into chunks
Ice water - MUST be ice water

Mix the salt into the flour and then toss in the butter. Using a pastry cutter/blender chop and blend the butter into the flour until it starts to look like course cornmeal. Some larger (pea-sized) chunks of butter can remain and that's OK. Start sprinkling in ice water (up to a couple tablespoons) and mix until you can pretty easily roll the dough into a ball with your fingers. The key here is to not overwork it and let the butter get too warm.

Form into a ball or patty, wrap in plastic and refrigerate for and hour or so.

When you roll it out use just enough flour to keep it from sticking. Using a silicone pastry mat helps a lot. It's actually a good sign if you can still see some chunks of butter and the dough is prone to pulling up a little - if you can handle the delicate crust here the closer you are to a nice, flaky, melt-in-your-mouth crust once it's baked. Good pie crust is an art form and takes some practice! :D Also, remember the pie crust isn't meant to be especially flavorful on its own. It's there to create a support and a complementary texture for the filling.

[tuftears.livejournal.com]

Sounds reasonable! This is actually very similar to the pie crust recipe I used in the previous batch (http://tuftears.livejournal.com/115629.html) but I wanted to try a different recipe out.

[chefmongoose.livejournal.com]

For the crust: eliminate the vinegar, substitute vodka, rum, or other clear/mostly unflavored alcohol. it'l burn off in cooking and end up with a flakier crust.

--Chi

[tuftears.livejournal.com]

But, but... What if I don't have any of those?

[rowyn]

Your quiche filling has no egg? O.o

[tuftears.livejournal.com]

Oh, no, there's one or two eggs worth of Eggbeaters in the filling too. I just didn't mention it because it's so obvious. Since this is aiming more toward healthy than 'omg full of egg', I put the filing in, then pour Eggbeaters in to fill the cracks, then stir it around so the filling is evenly coated.