Quiche, with Whole Wheat Crust

Jane 2

"100 days of real food"
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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. 1. Preheat oven to 375.
  2. 2. In a pie dish, mix the flour and salt, then pour in the milk and butter and stir everything together with a fork.
  3. 3. Once your ingredients are mixed, I find it easiest to make a ball of dough and just flatten it with your hands to fit the pie dish, working it gently up the sides of the dish and crimping the edges with your finger or a fork. Definitely the easiest way I have ever made a pie crust!
  4. 4. Whisk together the milk, eggs, salt, pepper and then pour into crust. Add your favorite additional ingredients to the dish and top with extra salt and pepper and parmesan cheese.
  5. 5. Bake for 30 – 40 minutes, or until filling is set.
  6. *This is a great dish to freeze! Sometimes I will make two at a time, bake them both with the intention of freezing one and saving it for a busy night or a weekend breakfast. Once you’ve baked it though, make sure you let it cool completely before putting it in the freezer. It should be thawed before re-heating. Just pull it out of the freezer the night before you want to eat it, let it thaw in the fridge overnight and bake at 375 for 30-40 mins, you might want to put foil around the crust edges though to be sure they don’t burn.



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