Spinach and Red Pepper Quiche |
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Prep Time: 45 Minutes Cook Time: 1440 Minutes |
Ready In: 1485 Minutes Servings: 10 |
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Here's an ideal brunch dish, a hearty vegetable quiche, wrapped up in healthy (and tasty) whole-grain barley crust. is where I found this recipe - we tweaked it and now it is marvelous! :) Ingredients:
3/4 cup barley flour (3 oz) |
1/2 cup unbleached all-purpose flour (2 1/8 oz) |
1/4 teaspoon salt (heaping) |
1 tablespoon dry buttermilk |
1/2 cup unsalted butter (4 oz) |
1 large egg, lightly beaten |
1 -2 teaspoon ice water |
1 1/2 cups milk (12 oz) or 1 1/2 cups half-and-half (12 oz) |
4 large eggs |
2 tablespoons unbleached all-purpose flour (1 oz) |
2 teaspoons herbes de provence |
3/4 teaspoon salt |
1/2 teaspoon ground pepper |
2 pinches red pepper flakes (for that extra zing) |
10 ounces frozen spinach, thawed and squeezed dry or 12 ounces frozen asparagus cuts, thawed and drained |
1 1/2 cups shredded sharp cheddar cheese |
2 ounces whipped chive & onion cream cheese |
1 cup cauliflower floret, blanched |
1/2 cup sliced button mushroom |
1/2 cup diced roasted red pepper (4 oz) |
freshly grated parmesan cheese (to garnish) |
Directions:
1. TO MAKE THE CRUST:.
2. In a medium-sized bowl, whisk together the dry ingredients.
3. Work the butter into the dry ingredients until the dough is unevenly crumbly.
4. Add the egg, stirring until it's well integrated.
5. Sprinkle in the water, continuing to mix until the dough is cohesive.
6. Shape the dough into a disk, and refrigerate for 2 hours, or up to 3 days.
7. Preheat the oven to 375°F.
8. Remove the dough from the refrigerator and allow it to warm a bit.
9. On a floured surface, roll the dough into a 14-inch circle, and transfer it to a quiche pan or 9-inch pie pan that's at least 1 1/4 inches deep.
10. Crimp the edges.
11. Prick, then blind-bake the crust for 20 minutes while you're preparing the filling.
12. TO MAKE THE FILLING:.
13. Whisk together the milk, eggs, thickener, herbs, salt, pepper, red pepper flakes (if using) spinach (or aspagagus), and cheeses.
14. Remove the crust from the oven.
15. Place the cauliflower, mushrooms and peppers in the bottom, then slowly pour the filling over them.
16. Reduce the oven heat to 325°F and bake the quiche for 45 to 50 minutes, until a knife inserted 1 from the edge comes out clean.
17. Remove the quiche from the oven, and cool it for 1 hour before serving.
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