Saturday, August 16, 2008
Popeye Quiche with Olive Oyl Crust
(A dumb joke but a damn good pie!)
This spinach quiche came out quite well - much better than the last, most likely due to the fact that I made the crust out of just whole wheat flour rather than spelt and whole wheat. Spelt is finicky stuff, not recommended for delicate baked goods such as pie crusts. So now we know.
Since this attempt produced quite a decent quiche crust, I'll disclose the recipe now:
- 1-1/4 cups whole wheat flour
- 1 tbsp salt
- 1/2 cup olive oil
- 1/4 cup cold water, plus more for desired texture
This is what you do: Mix together the flour and salt, then drizzle in the olive oil and stir it around till it's sort of the consistency of crumbled cornbread. Then add in the water and use a rubber spatula to collect the dough into a ball. Add more water if this is proving to be difficult. Then wrap the ball in some plastic wrap and stick it in the fridge for at least 30 minutes to facilitate rolling.
Roll the refrigerated dough out real thin on a lightly floured surface, arrange it in a greased 9" pie pan, and follow the pre-baking instructions outlined in my first quiche post. This time I made a more traditional spinach quiche with grated Jarlsberg, sauteed onions, a dried spice mix of chive, tarragon and parsley, and of course salt and pepper. For the egg mixture, I used eggbeaters again, and skim milk.