I thought I’d stick to breakfast foods for Saturday mornings.  It’s after noon, I know.  I woke up at 3:30 this morning and couldn’t go back to sleep—been a bit spacey all day.

For the crust:
1 1/4 cups (190g) whole wheat pastry flour (available at health food stores–and make sure it’s fresh!)
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick (8 tablespoons, or 110g) unsalted butter, cold, cut into pieces

1. Preheat oven to 425 degrees (220 degrees Celsius). Mix all dry ingredients in a large bowl. Cut in butter with a pastry cutter or two knives (You could also do this step in a food processor). Gently stir in 3-4 tablespoons of ice water until mixture forms a ball. Form into a disk and cover with plastic wrap. Refrigerate for 20-30 minutes.
2. Roll out dough 1/4 inch thick with a rolling pin. Place in pie shell. Crimp edges if using a standard pie plate. If using a tart pan, trim edges by rolling a rolling pin over the top edge of the pan. Refrigerate for 20 minutes.
3. Cut a circle of parchment paper at least 3 inches larger in diameter than the pie pan, and place in the crust. Weight down with a pound of beans poured into the paper. Cook for 10 minutes. Remove beans and paper, and bake for 5 minutes more.

For the filling:
8 eggs, if you are using a standard size pie plate, 6 eggs if you are using a 9″ tart pan
1/4 cup (60g) milk
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
3-4 ounces (85g-110g) extra sharp cheddar cheese
3 tablespoons cream cheese
1/4 (100g) pound thinly sliced honey ham, cut in small squares
1/4 cup (20g) freshly grated parmesan cheese

1. Reduce oven heat to 325 degrees (165 degrees Celsius). Whisk all ingredients in a large bowl, and pour into prepared pie crust.
2. Place on a cookie sheet, and bake for 1 hour if using a standard pie plate, or 35 minutes if using a 9″ tart pan. Remove from oven when the filling is set.

6 Responses to “quiche with whole wheat crust”

1. Sarah Baker says:

   30 August 2008 at 7:36 pm

   I l ove Quiche, thank you, thank you!
2. Shannon says:

   30 August 2008 at 8:12 pm

   I want, I want, I want.
3. Brooke says:

   31 August 2008 at 8:28 am

   Jaime-
   I was going to email this to you, but thought I’d just send it via sophistimom. I thought of you when I found this recipe. I made me remember MicHELLe McCann & your restaurant review at Plate. Oh, those were the days. Love you guys!
   Regardless, the recipe sounds TO-DIE-FOR, doesn’t it? Sometime, just reading the ingredients and imagining the flavors is enough to make you happy for a week. Mmmm.

   Saffron-Scented Lobster Paella

   2 tablespoons olive oil
   16 head-on medium shrimp
   1 red onion, diced
   2 teaspoons minced garlic
   2 cups Arborio rice
   5 1/2 cups hot fish stock
   1/4 teaspoon saffron threads
   1 1/2 teaspoons smoked paprika
   1 teaspoon lemon or lime zest
   1 tablespoon chopped fresh oregano
   sea salt to taste
   16 mussels, scrubbed and debearded
   1 pound red snapper fillets, cut into 1 inch pieces
   1/4 pound medium shrimp, peeled and deveined
   1 (10 ounce) cooked lobster tail, cut into 1/2-inch thick slices
   2 tomatoes, seeded and diced
   2 lemons, cut into wedges
   Add to Recipe Box
   My folders:

   DIRECTIONS
   Heat olive oil in a very large skillet or paella pan over medium-high heat. Add the head-on shrimp and sear on each side until they turn orange and have lightly browned (they should still be raw on the inside). Remove the shrimp and set aside.
   Reduce heat to medium and stir in red onion and garlic. Cook for a few minutes until the onion has softened and turned translucent. Stir in Arborio rice until coated with oil. Pour in the fish stock and season with saffron, paprika, lemon zest, and oregano. Bring to a simmer over medium-high heat then stir in sea salt to taste. Reduce heat to medium-low and gently simmer uncovered for 15 minutes, stirring occasionally.
   Decoratively nestle the mussels and head-on shrimp into the rice, cover, and simmer for 5 minutes. Next, push the red snapper and deveined shrimp into the rice, recover and simmer an additional 10 minutes. Finally, add lobster and sprinkle with diced tomatoes. Cover and simmer until the mussels have opened, the rice is tender, and the lobster is hot; about 5 minutes more.
   Serve in the paella pan garnished with lemon wedges.
4. Shannon says:

   31 August 2008 at 7:45 pm

   I am showing your blog to Scott. He just read the Humilimom and died laughing. It all started at the bloody nose part. I feel for you, I can only imagine what the childless people in Target were thinking of you. Scott also said we would make great neighbors. True that. Where would you like to live now?
5. Tor says:

   12 September 2008 at 2:36 am

   Hi, I love quiche. Add pieces of sundried tomatoes to this classic baby for a fresh Mediterranean twist!
6. Hillary says:

   26 September 2008 at 8:19 am

   Love the use of whole wheat crust. It’s great to use healthier grains in these situations.I’ve recently replaced all my white bread, white pasta and tortilla wraps with whole wheat options!