Quiche is one of those glorious egg dishes that toes the line between healthy and indulgent. I’m loading this version up to err on the side of healthy so Antoni doesn’t get mad at me. Actually, I usually load up most meals throughout the day with veg and herbs, so this quiche should be no different. If you’re an egg eater, quiche is a great way to get a nice hit of protein and greens/vegetables in one fell swoop. It’s easy to make ahead, so it can serve as a simple but effective (and tasty) post-workout meal. Feel free to swap in any greens/roasted or sauteed vegetables you have lying around, as well as a cheese(s) of your liking.
Makes 1 9” quiche
Quiche Crust
*note: this makes enough dough for 2 9” quiches – divide dough and store one in the freezer.
2 cups all-purpose flour
½ cup rye flour (if on-hand)
1 teaspoon kosher salt
2 sticks (8oz) very cold unsalted butter, cut in 1-inch pieces – place butter in freezer for a few minutes after cutting
Up to ¼ cup (4 tablespoons) cold water
Preheat oven to 350F. Combine flours and salt in a food processor. Remove butter from freezer and add to food processor. Gently pulse until the dough becomes crumbly. Slowly add in water tablespoon by tablespoon until dough comes together cohesively. You may only need 3-3 ½ tablespoons water (you don’t want the dough too wet).
Divide dough into two pieces, form into discs and refrigerate for at least an hour. Freeze second disc for a later use. Roll out one disc in a circular form about 1/2-inch thick all around, or shape dough into whatever the shape of your pan is. Gently lay dough into pan prepared with baking spray, and press around sides at a 90 degree angle and freeze for a few minutes before baking. This will help prevent shrinkage. Cover dough with parchment paper and baking stones/beans and blind bake at 350F for 25-30 minutes. Remove beans and paper after about 20 minutes to get a golden crust all around.
Egg, Veg & Cheese Mixture
The options are endless here, so go wild. The egg-cream base and general veg and cheese quantities will serve as your blank canvas. If you’re vegan, I apologize, and promise to do a vegan recipe next month!
4 eggs
6 oz / ¾ cup heavy cream
1-2 tablespoons thick yogurt like labneh or crème fraiche (optional)
Kosher salt and pepper to taste
Greens: saute about 2 cups of spring greens of your choice in olive oil 2-3 minutes (i.e. spinach, lambs quarters, swiss chard, radicchio, pea shoots etc.) season with salt.
Alliums: where the flavor comes in – saute 1/2 -3/4 cup spring onion, green garlic, garlic chives, scallion, yellow or red onion. Again, whatever you have on-hand and enjoy. Saute in olive oil 2 minutes, season with salt.
Cheese: about 3/4 cup whatever grated or crumbled cheese you wish (cheddar, goat cheese, feta, manchego, parmesan, gouda etc.) or go crazy and combine cheeses.
Extra flavor bombs: if you have random bits of sauces or fresh herbs, use them! Try pesto, aioli, chives, basil, mint, oregano, dill, etc. A few small dabs of an herby sauce or a sprinkling of fresh minced herbs, about 1 tablespoons total.
Using a hand blender or regular blender, combine the eggs, heavy cream, yogurt/crème fraiche and salt and pepper.
Arrange sauteed greens, alliums and cheese on blind baked quiche crust. Gently pour egg mixture over top just to the top of the baking dish so egg mixture doesn’t spill over. Sprinkle herbs over top or add dabs of pesto or aioli etc.
Bake at 350F for about 20 minutes or until lightly golden brown, rotating halfway through for even coloring.
