Whole Wheat Quiche with Baking Powder Crust
Quiche traditionally originates from France, and similar egg and cream tarts were made as early as the Middle Ages. The best-known version of the modern quiche is quiche Lorraine, which was originally made with bacon. However, this recipe is a healthier and more modern version that uses a combination of whole wheat flour and baking powder to make the dough light yet crispy. The technical secret here is to rub the butter into the flour while it is cold – this gives the dough its crumbly texture. The baking powder helps to lift it slightly, so it doesn't become too dense. It is important to pre-steam the vegetables for the filling so that they do not release too much moisture during baking, which can soak the bottom crust. On a cold winter evening, there is nothing better than a warm, fragrant slice of this whole wheat quiche with baking powder crust on the table. You can serve it with a salad for dinner, or it's perfect for lunch the next day, as it's very tasty cold. If you want to vary it, you can try it with mushrooms, corn, or even feta cheese – the possibilities are endless.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C). This ensures the quiche will bake evenly. Prepare a pie dish (approx. 9.5 inches/24 cm) and lightly grease it.
2
To make the crust, combine the whole wheat flour, baking powder, and salt in a large bowl. Add the cold butter in small pieces, then use your fingertips to rub the butter into the flour until it resembles coarse crumbs.
3
Add 2-3 tablespoons of cold water, then quickly knead into a dough. Don't overwork it; just mix until it comes together. Place in the refrigerator to rest for 15 minutes, which will make it easier to roll out and result in a crispier crust.
4
While the dough is resting, prepare the filling: steam the broccoli in lightly salted water for 5 minutes, then drain. Meanwhile, chop the onion and bell pepper, and sauté them in olive oil over medium heat for 4-5 minutes.
5
In a bowl, whisk the eggs, then mix in the sour cream, grated cheese, salt, and pepper. This will be the base of the filling, binding the vegetables together and giving the quiche a creamy texture.
6
Roll out the rested dough on a floured surface and place it in the quiche dish. Press the edges of the dough, then prick the bottom with a fork to prevent it from puffing up during baking.
7
Spread the vegetables evenly over the crust, then pour the egg and sour cream mixture over them. Gently shake the dish to distribute the filling evenly.
8
Bake the quiche for 35-40 minutes, until the top is golden brown and the filling appears set. If you jiggle the dish, the center should not wobble – this indicates it is cooked through.
9
Let it cool for 10-15 minutes before serving. This makes it easier to slice, and the flavors will meld together better.
