Get ready to fall in love with this Vegetable Quiche with Whole Wheat Crust recipe!
Course pie
Cuisine Healthy
Keyword quiche, vegetable
Prep Time 40 minutesminutes
Cook Time 40 minutesminutes
Servings 12
Ingredients
For crust:
1cupall-purpose flour
1/2cupwhole-wheat flour
1/3cupbutterchopped
1tbsplemon juice
1tspsalt
*For filling:
1 1/2cupsbroccolicut into small florets
1 1/2cupsbutternut squashcut into 1 inch (2cm) cubes
1yellow bell peppercut into 1 inch (2cm) squares
1onionchopped
1tbspvegetable oil
1egg
1cupmilk
3tbspbutter
3tbspall-purpose flour
1cupmozzarella cheesegrated
1can corndrained
Salt and pepperto 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.