I’ve always wanted to make my own quiche but it just seems soooo tedious compared to making a muffin (quickest thing to bake lolol). And since it’s the holidays, it’s time to tackle the time consuming muaha.
Actually (and surprisingly), this recipe didn’t take long to make. Because the crust was made with oil instead of butter, I had a much easier time making the crust. No need for blind baking. Just a simple sauteing of the mushrooms and then everything goes into the oven. I actually spent more effort trying to place the tomato slices neatly on the top haha.
Anyway, because the crust was made with oil instead of butter, it wasn’t very flaky and buttery but it was still decent (and very nice to roll and flatten and press into a pan). But since this quiche is supposed to be a healthier choice, I guess it’s a good trade-off between taste and health. Not everyone liked the wholemeal crust though. I liked its earthy and nutty taste and thought the slightly tart tomatoes complimented very well with the savoury custard filling and nutty crust. My father, who’s quite anti-health food lol, didn’t liked the crust though. So I guess it all boils down to personal preference. But objectively speaking, this recipe does gives a good healthy quiche and it’s really simple to follow!
It also made me more confident to go on to other similar looking bakes like… a fruit tartlet haha
Recipe: (adapted from http://www.snixykitchen.com/2013/01/19/healthy-whole-wheat-vegetable-quiche/)
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 cup extra virgin olive oil
- 1/4 cup ice water
- Mix the flour and salt together
- Add the olive oil and use a fork to combine
- In a steady stream, slowly add the water and use a fork to combine till there aren’t huge spots of water/oil
- Roll the crust into a ball, flatten it, and cut it into 2 equal pieces
- Roll out each piece of pastry dough between two pieces of parchment paper until big enough to fill your tart pans and press the dough into the non-stick mini tart-pan
- 1 cup of shiitake mushrooms, stems removed and caps sliced thinly
- Sliced onion
- 90ml non-fat milk
- 2 eggs
- 1/2 tablespoon all-purpose flour
- Salt & pepper, to taste
- 2 tablespoons grated cheese
- 1/2 cup cherry tomatoes, thinly sliced
- Preheat the oven to 175ºC.
- Quickly sauté the mushrooms and onion with salt & pepper over medium heat. Set aside.
- Whisk together the milk, eggs, and flour. Add salt & pepper, depending on your taste preference.
- Divide mushrooms among the crust-lined tart pans.
- Sprinkle 1 tablespoon of cheese on top of each tart.
- Divide the egg mixture among the tart pans, pouring it over the vegetables.
- Layer each tart with sliced cherry tomatoes.
- Bake for 30-35 minutes, until golden brown and completely set
makes 2 tartlets