Most quiches call for crusts filled with processed flours and loads of butter. But this delicious and hearty whole wheat crust doesn’t leave you missing the traditional version at all. And you won’t have to mess around with pie weights or bags of dried beans as you often have to with the butter and white flour versions.
Total Timeunder 2 hours
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Mealbreakfast, brunch, lunch
Taste and Texturecheesy, chewy
- 2 cups whole wheat flour
- ½ teaspoon salt
- ¼ cup olive oil
- ½ cup ice water
- ¼ cup canola oil
- 1 large onion, finely chopped
- 4 ounces speck, finely chopped (optional)
- 10 ounces frozen spinach, thawed
- Salt and freshly ground black pepper
- 8 large eggs
- 1 ounce Parmesan or pecorino cheese, grated (about ¼ cup), plus more for garnish
- 1/8 teaspoon freshly grated nutmeg
Preheat the oven to 350°F.
To make the crust, stir the flour, salt, and olive oil together in a large mixing bowl. Gradually mix in the ice water, until the mixture starts to pull together to form a loose ball. Trickle in a little more ice water if necessary, Use your hands to pat the mixture into a firm ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
To make the filling, heat the canola oil in a large skillet over medium-high heat. Add the onion and cook, partially covered, stirring often, until softened and translucent, about 7 minutes. Add the speck and spinach and cook for 5 minutes longer. Season with salt and pepper to taste. Set aside to cool.
Break the eggs into a large mixing bowl and beat well. Stir in the cheese, nutmeg, ½ teaspoon salt, and ½ teaspoon pepper. Stir in the cooled spinach mixture.
Unwrap the chilled ball of dough and place on a clean, well-floured work surface. Use a rolling pin to roll out the dough into a disk about ¼ inch thick and 9 or 10 inches in diameter. Press the dough into a 9-inch Pyrex pie plate. Use a small fork to make a bunch of shallow dents in the bottom of the crust.
Bake the crust for 15 minutes; then remove it from the oven, pour in the egg and spinach mixture, and bake for about 35 minutes longer, until the center is firm to the touch and the top has browned lightly. Allow to cool for at least 10 minutes before serving so the quiche holds together when sliced. Before serving, garnish with more freshly grated cheese if you like.
2010 Dave Lieberman and Anahad O?Connor