Whole Wheat Spinach Feta Quiche

I haven't made quiche in quite a while, and had a ton of eggs to use up this week. About a dozen boiled eggs later, I decided quiche was the way to go to finish off the eggs. Here is a link to my last quiche post from about 17 months ago:

http://mommysmuffins.blogspot.com/search/label/quiche

This time, I used whole wheat flour for the crust, and used six whole eggs mixed with milk for the filling. I also used the following:

1/2 of a fresh mozzarella ball, sliced

2/3 cup frozen chopped spinach, defrosted on the counter for about 30 minutes

5 chopped up Trader Joe's frozen pre-cooked turkey meatballs

1 small chopped up tomato

1/2 cup crumbled feta cheese

After baking the crust for the initial 20 minutes covered loosely in foil, I topped it with the tomatoes and spinach, then added the feta and mozzarella before pouring the egg mixture over top. I baked it for another 35 minutes, uncovered, and knew it was time to remove it from the oven when the top of the mozzarella slices were slightly golden brown. I let it sit on the counter to cool for about an hour, and it sliced perfectly for lunch. Healthy and delicious!

Easy Quiche (with homemade crust!)

I have always wanted to make a delicious quiche with a crust from scratch. Quiche can be eaten any time of day, at any meal. I decided to finally figure out how to do it just in time for Christmas brunch.

I've already made four quiches and it becomes easier and easier each time! The best part is that you just need to know the simple recipe for the crust, and then you can fill it with whatever you want. I made one with shrimp, bacon, and white cheddar, which was a hit at Christmas. I also made one with avocado, tomato, and cheese, that didn't go over quite as well. My favorite that I've made twice so far simply contains green peppers (which I've been craving majorly this pregnancy) and shredded white cheddar. This is the recipe...

Ingredients:
Crust:

3/4 cup flour
1 tspn salt
1/2 stick butter (slightly chilled)
1/4 cup freezing cold water

Filling:

5 whole eggs
1 egg yolk
1/2 cup milk
2/3 green pepper
1 cup shredded white cheddar

Pinch of salt

Pinch of pepper

Preheat the oven to 450 degrees. Spray a quiche dish (or pie plate) with canola oil, and set aside.

Pour the flour into the food processor. Add the salt and pulse a few times. Chop up the butter and add it to the food processor. Pulse five or six times. With the food processor running, pour the water into the top and let it blend until just mixed. Do not let it form a ball.



Spread a square of plastic wrap on the counter, and put the dough on top. Roll it out until it is about 4-5 inches in diameter (or use your hands, like I did since I don't have a rolling pin). :) Wrap the dough in the saran wrap and place it in the fridge for 20 minutes.

Slightly overlap two sheets of plastic wrap on a damp counter (just use your hands to sprinkle some water on the counter). Place the dough in the center of the saran wrap, and roll it out to about 10 inches in diameter. Cover the top of the dough with another sheet of plastic wrap and make sure it is wrapped on all sides. Place the dough in the freezer for five minutes.

Remove the dough from the freezer, remove the plastic wrap, and place the dough in the greased dish. Pinch the edges and push them up against the side of the dish. Lightly cover the dough with foil, and place the dish in the oven for 20 minutes. After 20 minutes, turn the oven down to 350 degrees, and let the crust bake for five more minutes (without the foil).

While the crust is baking, chop up the green pepper and saute it in a greased/buttered pan for a few minutes. Remove from the heat and set aside. Crack the eggs into a mixing bowl, add the milk, and beat until well blended. Add a pinch each of salt and pepper. Set aside.

Remove the crust from the oven, and spread the green peppers on top of the crust. Layer the cheese over the peppers, then add the egg mixture last.

Place the quiche in the oven, and bake for 35-40 minutes.