My girls love to help me make this recipe. My 5-yr-old can practically mix and pat out the crust all by herself (if she can do it so can
you!) while my 2-yr-old happily stirs the egg mixture. We decided to make our quiche half ham and cheese and half goat cheese and tomato the other night, but there are many tasty things that you can add to this dish depending on your mood (and the contents of your fridge). Quiche is no longer just a breakfast dish with all of these options to consider: sautéed mushrooms, caramelized shallots or onions, broccoli, bacon, sausage, swiss cheese, spinach, asparagus, zucchini, sun dried tomatoes, fresh herbs…the possibilities are endless!
Whenever I serve quiche both of my girls always ask for seconds – which can make any mom’s day. It is good leftover the next day too, and you can also try to freeze it once it has been baked. In my opinion it is not quite as spectacular after it has been frozen, but it is still pretty tasty and incredibly convenient!
- 1.5 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour)
- ½ cup melted butter
- ½ teaspoon salt
- 2 tablespoons milk,
- preferably whole
- 1.5 cups milk, preferably whole
- 4 farmers’ market or organic eggs, beaten
- S & P to taste
- Dash cayenne pepper (optional)
- 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…..
- 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.
[...] her recipe for a super easy whole wheat crust here, and check out the rest of her website while you’re at [...]
So good and easy. I used 1/2 whole wheat flour & 1/2 spelt flour for the crust. I had been looking for an easy Whole-Wheat crust and I’m so glad I found it!
Loved how this came out. My husband didn’t even notice that the crust was whole wheat
We’re looking forward to making this again.
Made it this morning with eggs, milk, Swiss cheese & chopped kohlrabi greens from my farm share bag, along with some sauteed onions & mushrooms and chopped smokehouse bacon. It was absolutely fabulous! It did take 50 mins or more to set, but I think that was because I had so much goodness in the filling. So many variations you can make with this. It’s definitely a keeper in our cooking repertoire. Would make a lovely brunch item. Thanks!
Looks delicious!!
What type of ham did you use? Like a cooked whole ham or ham lunch meat or…?
**pieces of a cooked ham, not the entire ham
[...] cream of chicken soup (see below) 2/3 cup milk 1/2 teaspoon seasoned salt 1/4 teaspoon curry powder Whole Wheat Pie Crust (use this recipe, but mix together in a bowl and sprinkle over top of pot pie [...]
[...] Monday - Quiche. For those that know our family and know about our two egg allergy people, you’re probably surprised to see this on the menu, but that night my husband will be having a work dinner and won’t be here anyway, and my 5-year-old will just be getting a pile of the quiche veggies and meats and stuff without all the egg around it. My brother and his cute family will be taking care of this dinner and I don’t know what recipe he’ll be using, but there is a good quiche recipe here. [...]
For quiches I love making an olive oil crust rather than butter. It’s perfect for the savory quiche! http://baking.about.com/od/crusts/r/oil.htm
Had anyone made this with a gluten free crust?? If so, what did you use?
Hi Erin. I’ve tried it with brown rice flour. It was definitely a different taste and texture but it held it together. ~Amy
Milk is not needed at all. The real French crust is without milk
Made it this morning…super yum!!!!
I just put this in the oven. I am gradually making the switch to real food. I have 20 month old twin girls. I really want to give them the best nutrition I can. Thank you for post easy recipes.
[...] lunch we ate our cute little quiches (http://www.100daysofrealfood.com/2010/04/26/quiche-with-a-super-easy-whole-wheat-crust/) along with a pear and some strawberries. I used the link for the recipe, but made mine in cupcake [...]
I made this recipe for the first time tonight. I had thought ahead and planned to do half with tomato, bacon and cheddar and half with sautéed mushrooms, spinach and a swiss/gruyere blend.
After reading the reviews and seeing the problems, I added at least one more tablespoon of milk to the crust. It turned out great.I used paper towels to absorb all the extra liquids from the vegetables to allow it it set better (also worked great). But, prior to putting any of the ingredients in the shell, I took a piece of foil and folded it over 3 or 4 times to give it strength, then molded it to the curve of the plate. I then poured the egg mixture into each side and could easily add the respective ingredients and get the assembled quiche into the oven without mixing. Baking took about 50 minutes. After resting a minute or so, I gently separated the foil with a knife.
Turned out excellent!. My daughter and I loved it!
As to the above, in case it wasn’t obvious, the foil served as a divider between the two sides.
[...] Quiche with whole-wheat crust (recipe from 100 Days of Real Food) made with eggs from free-range hens fed organic grain and legumes raised 174 miles away. I will be using Idaho Grain & Flour Mill whole-wheat pastry flour (wheat sourced 245 miles away) to make the crust. [...]
I typically try to prep a few meals on Sunday to use during the week. Do you think I could prep this on Sunday and cook it Monday or Tuesday evening with success? Thanks for all you do!
Hi Dawn. You might want to keep the crust and filling separate until you bake. I’m afraid the crust might absorb liquid and be a bit mushy. ~Amy
And to think that I’ve been putting off making my own pie crust because I dreaded cutting in the butter and rolling, etc. I couldn’t believe how easy this was, and of course, how much better it is for my family. I’m never buying store-bought crusts again!
And to think I’ve been putting off making my own crusts on a regular basis because I dread all the many steps (cutting in the butter, rolling out, etc). This was so easy! And delicious! Not to mention how much healthier it is for my family. I’m never buying store-bought crusts again!
[...] Saturday – Quiche with cheese and bacon [...]
[...] then roll out little rounds of your favorite pie crust recipe (there is a good whole wheat version here), put a bit of the filling in the middle, fold it over and crimp the edge into a little pocket pie. [...]