Get ready to fall in love with this Vegetable Quiche with Whole Wheat Crust recipe!
In 2002 we bought a book called Recipe Encyclopedia and it quickly became our favorite cookbook. And we've been using it (a lot) until today.
This Vegetable Quiche with Whole Wheat Crust was adapted from this book and we've been making it at our home since then.
I hope you like it 🙂
Ingredients
To make this vegetables quiche you will need:
For the crust...
- all-purpose flour
- whole wheat flour
- butter
- lemon juice
- salt
For the filling...
- broccoli - you can use cauliflower if you want
- butternut squash - or any other squash or pumpkin
- yellow bell pepper - you could use red bell pepper
- onion
- vegetable oil
- egg
- milk
- butter
- all-purpose flour
- mozzarella cheese,
- corn
- salt and pepper
How to make it
To make this quiche with vegetables you will start by making the crust.
- In a bowl place flours, using your fingertitps, or 2 forks, rub butter into flours until mixture is crumbly, add lemon juice and mix until you get a firm dough. Add a little water if necessary.
- Turn dough nto a floured surface, roll out pastry large enough to cover the base and side of a pan, place dough into pan, and trim where needed. Refrigerate, covered with plastic wrap, for 20 minutes.
- Line dough with parchment paper and fill with pie weights or dried beans and bake for 10 minutes.
- Remove weights and parchment, and bake for 10 more minutes, or until lightly golden brown. Set aside to cool.
While the crust is in the fridge and baking you can make the filling.
- Steam broccoli and butternut squash until tender and in a skillet heat oil and cook peppers and onion until soft. Set aside.
- In a saucepan melt the butter on medium heat, add the flour and cook until golden brown (about 3 minutes), little by little pour the milk and stir until mixture thickens, beat in egg and stir until smooth and add cheese.
- Combine broccoli, butternut squash, bell pepper, onion and corn with the white sauce and mix, add salt and pepper to taste and pour this mixture into pastry shell.
- Bake for 20 minutes or until top is golden.
More recipes for you
Vegetable Quiche with Whole Wheat Crust
Get ready to fall in love with this Vegetable Quiche with Whole Wheat Crust recipe!
Servings 12
Ingredients
For crust:
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/3 cup butter chopped
- 1 tbsp lemon juice
- 1 tsp salt
*For filling:
- 1 1/2 cups broccoli cut into small florets
- 1 1/2 cups butternut squash cut into 1 inch (2cm) cubes
- 1 yellow bell pepper cut into 1 inch (2cm) squares
- 1 onion chopped
- 1 tbsp vegetable oil
- 1 egg
- 1 cup milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup mozzarella cheese grated
- 1 can corn drained
- Salt and pepper to taste
Instructions
For crust:
- In a bowl place flours. Using your fingertitps, or 2 forks, rub butter into flours until mixture is crumbly. Add lemon juice and mix until you get a firm dough. Add a little water if necessary.
- Turn dough into a floured surface. Roll out pastry large enough to cover the base and side of a pan. Place dough into pan, and trim where needed. Refrigerate, covered with plastic wrap, for 20 minutes.
- Line dough with parchment paper and fill with pie weights or dried beans and bake for 10 minutes.
- Remove weights and parchment, and bake for 10 more minutes, or until lightly golden brown. Set aside to cool.
For filling:
- Steam broccoli and butternut squash until tender.
- In a skillet heat oil and cook peppers and onion until soft. Set aside.
- In a saucepan melt the butter on medium heat. Add the flour and cook until golden brown (about 3 minutes). Little by little pour the milk and stir until mixture thickens. Beat in egg and stir until smooth. Add cheese.
- Combine broccoli, butternut squash, bell pepper, onion and corn with the white sauce and mix. Add salt and pepper to taste. Pour this mixture into pastry shell.
- Bake for 20 minutes or until top is golden.
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