original recipe via snixykitchen.com
Grocery list items:
mushrooms (8 oz)
cherry tomatoes (1/2 pint)
broccoli (1 bunch)
fresh sage
This is a really simple pie dough, which makes it great even on a weeknight. The only thing is, because it's supposed to be healthier than regular pastry dough, don't expect it to be buttery and flakey. It's a bit more dense and chewy, which I actually liked. A good substitute would be to buy your own pre-made crust, but that's more expensive, and I like to go the cheap route. This made one big pie and two cupcake-sized pies when I made it. You can decide whether you want to do one big pie or about 6 smaller ones. Select your pan first and lightly grease it with olive oil.
Crust:
2 cups flour
1 tsp salt
1/4 cup olive oil
1/4 cup ice water (or more as needed)
Mix together the flour, salt, and olive oil in a food processor. Slowly add the water, pulsing until the dough resembles thick crumbs and sticks together easily. Roll the dough into a ball. If you are making smaller pies, break it into 6 pieces. If you are making one big pie, leave it all together. Place the dough between two pieces of wax paper and roll so it's about 1/4 in thickness, and it's big enough to fit whatever pan you are using. Remove the paper and press the dough into the pan.
Filling:
8 oz mushrooms
1 bunch broccoli
3/4 cup milk (I used almond milk)
5 eggs
1 tbsp flour
salt and pepper
1/4 cup parmesan cheese
1/2 pint cherry tomatoes, sliced in half
8-10 sage leaves, finely chopped
Preheat the oven to 350 degrees Fahrenheit. Chop broccoli into small florets, peeling and chopping the stem too, if desired. Steam the broccoli by placing it in a bowl with a little water, and covering with plastic wrap. Microwave until bright green and tender, about 4 min. Rinse and slice the mushrooms. Sauté the mushrooms in a little olive oil, salt, and pepper, until they just start to release a bit of liquid, about 8-10 min. Add the broccoli and mix together; set aside. Beat together milk, eggs, and flour, then add salt and pepper, to taste. Divide the broccoli and mushrooms between the prepared crusts, trying not to add to much of the liquid, and sprinkle with cheese. Pour the egg mixture over the vegetables. Use the tomatoes and basil to decorate the top of your quiche. Small quiches take about 20 min to bake, while larger quiches take up to an hour. The mushrooms will continue to release liquid, and so will the tomatoes, so your quiche might look a bit wet, even when it is done. Bake until the egg is fully cooked, and your quiche doesn't jiggle. Allow to cool for 5 minutes, then remove smaller quiches from pan with a spatula.
As always, experiment! Try different vegetables, different cheese, basil or rosemary, whatever. Like the egg cups, you can't go wrong here. Enjoy!
Grocery list items:
mushrooms (8 oz)
cherry tomatoes (1/2 pint)
broccoli (1 bunch)
fresh sage
This is a really simple pie dough, which makes it great even on a weeknight. The only thing is, because it's supposed to be healthier than regular pastry dough, don't expect it to be buttery and flakey. It's a bit more dense and chewy, which I actually liked. A good substitute would be to buy your own pre-made crust, but that's more expensive, and I like to go the cheap route. This made one big pie and two cupcake-sized pies when I made it. You can decide whether you want to do one big pie or about 6 smaller ones. Select your pan first and lightly grease it with olive oil.
Crust:
2 cups flour
1 tsp salt
1/4 cup olive oil
1/4 cup ice water (or more as needed)
Mix together the flour, salt, and olive oil in a food processor. Slowly add the water, pulsing until the dough resembles thick crumbs and sticks together easily. Roll the dough into a ball. If you are making smaller pies, break it into 6 pieces. If you are making one big pie, leave it all together. Place the dough between two pieces of wax paper and roll so it's about 1/4 in thickness, and it's big enough to fit whatever pan you are using. Remove the paper and press the dough into the pan.
Filling:
8 oz mushrooms
1 bunch broccoli
3/4 cup milk (I used almond milk)
5 eggs
1 tbsp flour
salt and pepper
1/4 cup parmesan cheese
1/2 pint cherry tomatoes, sliced in half
8-10 sage leaves, finely chopped
Preheat the oven to 350 degrees Fahrenheit. Chop broccoli into small florets, peeling and chopping the stem too, if desired. Steam the broccoli by placing it in a bowl with a little water, and covering with plastic wrap. Microwave until bright green and tender, about 4 min. Rinse and slice the mushrooms. Sauté the mushrooms in a little olive oil, salt, and pepper, until they just start to release a bit of liquid, about 8-10 min. Add the broccoli and mix together; set aside. Beat together milk, eggs, and flour, then add salt and pepper, to taste. Divide the broccoli and mushrooms between the prepared crusts, trying not to add to much of the liquid, and sprinkle with cheese. Pour the egg mixture over the vegetables. Use the tomatoes and basil to decorate the top of your quiche. Small quiches take about 20 min to bake, while larger quiches take up to an hour. The mushrooms will continue to release liquid, and so will the tomatoes, so your quiche might look a bit wet, even when it is done. Bake until the egg is fully cooked, and your quiche doesn't jiggle. Allow to cool for 5 minutes, then remove smaller quiches from pan with a spatula.
Healthy Mushroom and Broccoli Quiche
Crust:
2 cups flour
1 tsp salt
1/4 cup olive oil
1/4 cup ice water (or more as needed)
Filling:
8 oz mushrooms
1 bunch broccoli
3/4 cup milk (I used almond milk)
5 eggs
1 tbsp flour
salt and pepper
1/4 cup parmesan cheese
1/2 pint cherry tomatoes, sliced in half
8-10 sage leaves, finely chopped
Directions for crust:
1. Mix salt, flour, and olive oil in a food processor.
2. Slowly add water, pulsing in between, until dough forms large crumbs.
3. Remove dough from food processor, and roll into a ball.
4. Place dough between two layers of wax paper and roll flat with a rolling pin, until about 1/4 inch thick.
5.Remove paper and press dough into pan.
Directions for filling:
1. Preheat oven to 350 degrees. Grease your pie tin or muffin tin for your quiche.
2. Chop broccoli into very small pieces and place it in a bowl with about a tablespoon of water. Cover with plastic wrap and steam in microwave for about 4 minutes.
3. Sauté mushrooms in a little olive oil, salt, and pepper, until they just start to release liquid, about 8-10 min. Add broccoli and set aside.
4. Beat together eggs, milk, 1 tbsp flour, and salt and pepper.
5. Add vegetable mixture to prepared crust, sprinkle with cheese, and top with egg mixture.
6. Decorate the top with tomatoes and basil leaves.
7. Bake 30 min- 1 hour, or until quiche is golden and firm.
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