Vegetarian whole wheat quiche
I’ve lived away from home for a bit longer than two months, and although I thought that cooking on a daily basis would be a little tough, I’ve learned that almost as well as I can bake cakes and breads…I can cook!
I would’ve never guessed that I would be wondering what I would eat the next day at night..or that I would be spending every free second at work, on food blogs looking for recipes. At home, I would suggest menus and some recipes, but I wouldn’t get my hands on the food, at least not very often.
I have always had a special taste for healthy and vegetarian food. I do believe that ethics can be applied to animals, although I haven’t actually become a vegetarian just yet. I am eating less and less meat every day and I have been preferring whole wheats, quinoa, nuts, seeds and less and less fried food, processed sugars and flours.
As part of a series, today I’m sharing the recipe of what I made for lunch: spinach, mushrooms, black olives and cherry tomatoes whole wheat quiche. I’ve done this twice (as you can see in the pictures) so you can trust me, it actually works!
It makes 6 cupcake-shaped mini quiches.
For the whole wheat crust you’ll need:
62.2 grams butter (as cold as can be)
1 & 1/2 cup whole wheat flour
1/4 tsp Salt
1 tsp water
1/4 tsp baking powder
For the filling:
2 Egg whites
1/2 cup of milk (use your milk of choice, from almond to soy or even traditional cow milk)
1/2 tsp olive oil
1/2 cup baby spinach
5 cherry tomatoes
1/2 cup mushrooms
1/4 cup black olives
Salt and pepper to taste
Combine flour, butter, salt and water using either a blender, mixer or food processor. Pulse at the beginning and then mix until incorporated. Place the result on a bowl and cover it with plastic wrap. Put it in the fridge for about 30 minutes.
Preheat oven to 350* F
Take the dough out of the fridge and, in a floured surface, use a rolling pin to roll it. Line the muffin pan with paper liners and cut the crust dough in circles and put it in the tin. Bake for 20-25 minutes.
In a pan, heat the olive oil. When it’s warm enough, add tomatoes, olives, spinach and mushrooms in low heat for about 10 minutes. Drain the water using a colander.
In a separate bowl, whisk the egg, egg whites, milk, salt, and pepper.
Take the crust out of the oven and put some filling in each cup. Add the egg mixture on top and decorate with Parmesan cheese.
Bake for 30-40 minutes and enjoy!
Tell me what you think, if it worked and if it tastes good. —