Wednesday, July 11, 2012

Quiche: The Slightly Healthier Version

Healthy quiche tarts! the filling is full of flavor, even though i used evaporated milk instead of heavy cream. the 100% whole wheat olive oil crust also helped cutting those unnecessary calories!! 

soo i decided to make some quiche because i had alot of veggie leftovers that were pretty much going to go bad soon.. plus i had a whole thing of evaporated milk left over and no heavy cream in my fridge.

whole wheat olive oil crust recipe adapted from both: chocolateandzucchini and cookingwithmykid
easy quiche recipe adapted from:  

this crust only consists of four ingredients!!

first combine whole wheat flour and salt together. then slowly add the olive oil while using the pastry blender to help distribute the oil into the flour. 

 then add 1/2 cup water and knead gently until it forms into a ball. for a little while it might seem like those little flour crumbs won't incorporate with the rest of the flour but it'll come together! then let the dough rest in the fridge for 10-15 minutes so it'll be easy to roll out.

 after the rest, roll that dough out! then cut out a circle that is a little bigger than your tart pan and then place the dough into the pan, pressing against the bottom and sides. 

roll your pin on top of the pan to get rid of the excess dough. 

 soo pretty! i didn't want the shells to shrink while they blind-baked in the oven so i put them in the freezer for an hour until they were hard. 

blind-bake the tarts in a 400 degree oven until golden brown, around 15 minutes. Oh, and don't be dumb like me and forget to fork the bottoms -.-

while that is slightly cooling, preheat the oven to 350 degrees. mix together the eggs, evaporated milk, and any herb seasonings you want to add. i put in basil! i also added some parmesan cheese and salt!!! 

 add the fillings in the tart shells. then pour the egg mixture to fill up the shells. 

 bake for around 20-30 min or until an inserted knife comes out nice and clean. 

 mmm scrumptiously healthy!! seriously though, it tasted pretty bomb despite all the healthy substitutions. and very perfect for random leftover ingredients! plus you can freeze these for a month :) can you say instant breakfast/lunch/dinner/snack/dessert?

(perfect for six 4.75 diameter tart pans)

for shell:
2 cups whole wheat flour
couple pinches of salt
1/4 cup olive oil
1/2 cup water

for filling:
2 eggs
6 oz. evaporated milk
dried herb seasoning
some cheese?
any leftovers in the fridge!! 

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