I frequently make frittatas but don’t recall having made a quiche before today. It couldn’t have turned out better.
For the crust I used equal amounts olive oil and ice cold water with a sprinkling of kosher salt and blended them with a hand blender. To the emulsified oil water and salt I mixed in just enough whole wheat pastry flour until it could be pressed into a pie dish and shaped into a crust. I took care to work the dough as little as possible.
The ingredients for the filling were:
- nonfat Greek yogurt
- artichoke hearts (in brine not oil)
- blue cheese
- a little kosher salt (the blue cheese is somewhat salty)
I removed most of the petals from the artichoke hearts and blended them with the eggs and yogurt, then poured the mixture into the crust. The artichoke hearts were scattered about the quiche and crumbled blue cheese was sprinkled on top.
The quiche baked at 400ºF until the eggs were set and the crust was starting to brown.
This quiche was as delicious as any I have ever had and the whole wheat crust was flaky and perfect. I no longer have any apprehension about making quiche. I’ve got this!