Vegetable Quiche (with Yeasted Whole Wheat Crust)

Vegetable Quiche

Well, okay, I am generally unafraid to tackle just about any recipe, no matter how complex, how insane the ingredients, and how difficult the technique. I like to go to great lengths to bake and cook for others. Part of it is just to see if I can and part of it is, I admit, vanity.

But let me tell you about the other 99% of the time when, in the necessity of having to feed myself…continuously…until I die…my cooking techniques, discerning tastes, and effort extends only as far as whatever in my refrigerator that is about to expire.

It’s embarrassing. I will never share with you what I eat on a day-to-day basis when the only person I need to impress is myself.

(Except lots and lots of eggs, that is).

Yes, I’ve made something with yet more eggs in it. But! More than the minimum amount of effort has been spent thanks to a yeasty whole wheat crust. There are lots and lots of super tasty vegetables too, making for an all-around super tasty, pretty healthy breakfast-brunch-lunch-dinner-any time meal.

Vegetable Quiche

Vegetable Quiche (with Yeasted Whole Wheat Crust)
Adapted from the New York Times

1/2 of this recipe for a yeasted whole wheat crust

one quarter of a head of cauliflower, diced
2 c baby spinach
1 medium yellow onion, diced
3 tbs tomato paste
1/2 c water
1 c white mushrooms, thinly sliced
3 eggs
1/2 c milk
3 cloves garlic, finely chopped
ground pepper
extra virgin olive oil
parmesan cheese, grated

First, make your crust. While the dough is rising, start prepping your vegetables.

Heat olive oil in a pan over medium-low heat. Add garlic and onions, stirring occasionally. Cook until onions are translucent, approximately 5 minutes. Add cauliflower and mushrooms, and salt and ground pepper to taste. Saute mixture for 10 minutes more, occasionally stirring to ensure the mushrooms brown evenly. Add baby spinach last and continue to saute until the spinach has wilted. Stir in tomato paste and water and let the mixture continue to cook for 5 more minutes.

Preheat oven to 375 degrees F.

In a separate bowl, whisk together eggs and milk.

Using half of your crust recipe, roll out dough to fit into a lightly oiled 9″ tart pan or pie shell. Press dough into your pan and trim edges of excess dough. Spoon in your vegetable mixture and spread evenly along bottom of your tart. Pour in egg mixture. Grate parmesan cheese over the top to taste.

Set the quiche pan on top of a baking sheet and put the whole thing in the oven. Bake in oven for 45-50 minutes. Let the quiche cool for 10 minutes before serving.

…I may have also made some more Momofuku Milk Bar cookies. This time, the Cornflake Chocolate Chip Marshmallow cookies, which spread out on the baking sheet like wildfire, but were amazing all the same.

If you make these cookies, turn the oven heat down to 350 degrees F and only cook for 15 minutes. The baking times in this cookbook are whacky.

Momofuku Cornflake-Chocolate-Chip-Marshmallow Cookie

Look at that amazing texture. I still love Momofuku’s corn cookies more, but I love the crunch in these and that salty zing really helps ground all the sweetness.

Momofuku Cornflake-Chocolate-Chip-Marshmallow Cookie

I also love this black background. Insta-drama!


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