Funny story, last week I was supposed to be writing an essay and mid-procrastination, I decided to make quiche! It's always a good idea; who likes writing essays anyways? Quiche is soo much better ;). Especially this quiche. It's so filled with veggies and protein, it's practically a meal. (and so it was!) My only problem with quiche is the super fattening crust it usually has. In typical 'me' fashion, given the choice between frozen pie crust and making my own, I decided to make my own! Sorry for all the weird measurements, but that's what happens when you make stuff up on the spot! Don't get all nervous on me now, there ain't no rolling required! You literally mix it up and press it into the bottom and sides of the pan! Making my own crust gives me the freedom to put whatever I want, without any nasty hydrogenated ingredients I usually find in the store- bought pie crusts. Sound interesting? Check out the recipe!
Spinach Asparagus Quiche with Whole Grain Crust:
Adapted from Divaliscious
1/2 cup +2 tbsp white flour
1/2 cup +2 tbsp whole wheat flour
1/3 cup +2 tbsp rolled oats
1 tbsp ground flax seeds
1/2 tsp salt
3-4 tbsp canola oil (you can also use coconut oil)
Few tablespoons cold water (until it forms dough-like consistency)
1 bunch asparagus, washed and trimmed
1 1/2 tbsp flour
1 1/2 cups milk (or milk replacement)
1/2 box frozen spinach, thawed and drained well
1 cup shredded cheese (any, I used mozzarella)
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
Preheat oven to 450°.
Put flours, oats, flax seed and salt in a medium bowl. Add in oil and then slowly add in water until dough comes together, not too sticky but wet enough for it to be workable. Press into a pie pan of your choice, making sure it reaches up to the sides, and that it's equally spread around. Take a fork and prick the pie crust all over. Stick it in the oven for 5 minutes until shell is slightly set.
For quiche filling:
Turn oven down to 350°.
Steam the asparagus whole in a pot or a steamer for 5 minutes until bright green but still not fully cooked. Truth be told, this is probably the most labour intensive part of the recipe (you have to get a pot out, fill it with water, what a hassle). Once the asparagus is cool-ish, cut up half into little 1-inch pieces, and save the rest for prettifying the top. In a small bowl, whisk a few tbsp of the milk with the flour so that it's well incorporated and not lumpy. In a big bowl, mix the rest of the filling ingredients. Make sure to mix the eggs in well!! Whisk if you care about it being super smooth. Add in the flour mixture. Mix all together and pour into your prepared pie shell which should be cooled, but if it's not, don't worry, everything will be O.K. This is where you get to be creative. Place your leftover whole asparagus stalks on top of the quiche, whichever way you'd like. Stick it in the oven for about 30 minutes, until when you shake the pan (carefully with an oven mitt), its set and not all jiggly in the middle. It should also be lightly browned on the top and on the crust.
Now, you're supposed to let it set for another 10 minutes outside the oven, but that's if you have time to wait... Well if you don't mind a quichey mess, then dig right in!
This is what it looked like before the oven and it's magic...
Oh the oven and it's wondrous ways! So pretty!