This post is going to have 2 different recipes. The first recipe is a great whole wheat pie crust that can be used for just about anything. I use it to make chicken or beef pot pies, dessert pies, and quiche. It is super easy to make and much healthier than any store bought pie crust. I've actually never seen a wheat pie crust at the stores, which is quite sad if you ask me. An added bonus to this recipe is that you can freeze the dough and pull it out whenever you need a pie crust. It only takes about 1 hour to thaw.
The second recipe is a delicious broccoli quiche, which is perfect for breakfast but can also be used as a dinner. I never thought I liked quiche until I started experimenting with making the dish and found that I really enjoy it. Quiche is very adaptable and you can add just about anything to it. I like to add variations such as red and green bell pepper, red or yellow onion, garlic, asparagus, etc...
Whole Wheat Pie Crust
Serves: 1 pie crust (recipe can easily be doubled to make a double crust pie or 2 single crust pie dishes)
Adapted by: http://www.cheekykitchen.com/2010/07/perfect-whole-wheat-pie-crust-homemade-pop-tarts.html
Ingredients:
1 1/2 cups whole wheat flour OR white whole wheat flour
2 teaspoons sugar
1/2 teaspoon lite salt
1/2 cup cold butter, sliced into small pieces
4 to 5 tablespoons cold milk
Directions:
-In a large bowl, combine the flour, sugar, and salt. Cut the butter into the flour mixture using a pastry cutter (or 2 forks if you don't have a pastry cutter). You will know the dough is ready when the largest pieces of butter in the mix look like peas. You will cut the butter for several minutes.
-One important rule is do not touch the crust with your bare hands, regardless of what you think. You don't want to make the butter warm by using your hands. The butter needs to stay very cold because that will help the crust stay flaky when it bakes.
-Once you have cut the butter into the flour mixture, you will add the milk, one tablespoon at a time, just until the dough is moistened enough to hold the dough together. I always end up using about 5 tablespoons.
-Quickly form the crust into a ball and refrigerate until ready to use.
-If you are using right away, roll out a silicone baking mat and sprinkle flour onto it so the dough doesn't stick.
-You can sprinkle flour on top of the ball of dough as well. Use a wooden roller and roll the dough out until you have it big enough to fit into a pie dish.
-You will want to spray your pie dish with nonstick cooking spray before you put the dough in the pie dish.
-Fill pie crust with whatever you want and bake according to the recipe.
Broccoli Quiche
Serves: 8
Adapted by: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=110271
Ingredients:
2 teaspoons extra virgin olive oil
1/2 cup red onion, chopped
1/2 clove of garlic, minced
1 1/4 cup part-skim ricotta cheese
1 cup low-fat or fat free shredded cheddar cheese
1 large egg
2 large egg whites
1 tablespoon dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
10 oz chopped broccoli
1 tablespoon grated reduced fat parmesan cheese
*I use 4 egg whites and no regular eggs in my quiche
Directions:
-Preheat oven to 375 degrees.
-Add olive oil to a small nonstick skillet and heat over medium heat. Add the onion and garlic and saute for about 2 to 3 minutes.
-Place the onion and garlic in a large mixing bowl and add the ricotta cheese, cheddar cheese, egg whites, mustard, oregano, and salt and pepper. Mix all ingredients thoroughly. Add broccoli and gently fold into the mixture. Spoon mixture into the prepared pie crust. Sprinkle the top of the quiche with parmesan cheese.
-Bake in the oven for about 35 to 40 minutes or until a knife inserted into the center comes out clean. You will want to let it rest about 10 minutes before cutting it into pieces.
-Serve
Enjoy! :)
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