Monday, August 11, 2008
Still life with quiche
Ladies and Gents: I have created my first quiche!
I won't even bother putting down my weird crust recipe - it was a mixture of spelt and whole wheat flour with olive oil that stubbornly refused to take on the appropriate doughy texture and shape until I had well exceeded the standard amount of added water (a few sprinkles? are ya kidding??)
So, let's stick to the filling, which ended up being really good (although many of my pro-whole milk friends out there will certainly grumble):
- Once you've pre-baked the crust in a pie dish for about 10 minutes at 425 deg. F (weigh the center down with dried beans or grains), take the pan out and turn the oven down to 350 deg.
- Grate some (low-fat) cheddar cheese and cover the bottom of the pie crust.
- Spread some black bean puree on top of this (pre-cook your beans and puree in a food processor, with a bit of olive oil if necessary)
- Saute fresh corn kernels and chopped sweet onion in some olive oil with salt and pepper (easier if you do this ahead of time) and scatter this over the beans. Make sure you still have a good one-third of pan height left to fill.
- Now pour in egg(beater)s mixed with (skim or low-fat) milk - ratio should be 3 eggs to 1 cup milk.
- Sprinkle the top with cilantro leaves, salt and pepper, and pop in the oven for about 45 minutes, until the egg is totally set and a knife stuck into the center comes out clean.
* This recipe was inspired by my friend's spectacular zucchini-rosemary quiche. Thanks for the tips, Kevi!