Ahhh I have been so busy with the end of the school year (in 2 days) coming up. There are soo many things to get wrapped up and settled. So computer time has been limited! BUT here is a review on a recipe I made last week!
The original post is here – http://www.100daysofrealfood.com/2010/04/26/quiche-with-a-super-easy-whole-wheat-crust/
Here is what I thought about it!
- Is it easy to make/prepare? – VERY easy and better yet – not a lot of dishes!
- How long does it take? It took longer than the recipe stated… but it prob depends on what size you make it (I used a smaller dish) and your oven.
- Is it Kid friendly? Well… my son wouldn’t try it, my daughter had a bit BUT WE LIKED IT!
- Are the ingredients easy to find? Very easy – you can use whatever is in your fridge!
- How does it Taste? Really good!
I would make this again!
Try it out for yourself!
Quiche with a Super Easy Whole-Wheat Crust
Yield: 5 – 6 Servings
Easy Whole-Wheat Pie Crust
- 1.5 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour)
- 1/2 cup melted butter
- 1/2 teaspoon salt
- 2 tablespoons milk
In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top (with your finger or a fork). Then mix and pour quiche filling right into the raw crust…..
- 1.5 cups 2% organic milk (you can also use cream or regular half & half, but we think it’s tasty with good ol’ milk)
- 4 farmers’ market or organic eggs, beaten
- S & P to taste
- Dash cayenne pepper (optional)
- We mixed bits of ham and cheddar into one half and then diced tomatoes and goat cheese into the other half after pouring it into the crust – it required a steady hand to get the pie pan into the oven without mixing up the two halves!
Whisk together all ingredients thoroughly and then pour into crust.
Bake at 375 for 30 – 40 minutes or until filling is set.