- 2 cups King Arthur white whole wheat flour
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup ice water or refrigerated water
- 1 1/2 cups shredded Sargento Swiss and Gruyere Artisan Blend cheese (or whatever you have on hand)
- 1/2 cup cooked ham, diced
- 5-7 asparagus spears, washed and cut into small pieces
- 4 eggs
- 1 cup milk (I don't recommend skim)
- 1/4 teaspoon salt
- 1/4 tsp cracked pepper
- 1/4 teaspoon ground dry mustard
- 1/4 tsp nutmeg
- 1 tbsp. dried parsley
After living in France for almost 2 years, I feel obligated to know how to make a good quiche. Quiche Lorraine actually originated in the region that my boyfriend grew up and is traditionally made with eggs, crème fraîche (thick spreadable cream similar in texture to sour cream), lardon (cubed pork fat), and shredded emmental (Swiss) or Gruyere cheese all loaded into a pâte feuilletée (puff pastry crust). The original version makes a decadent indulgence, but with a few changes Quiche Lorraine can actually be a pretty wholesome meal. Since I don’t yet own a pie pan in California, I made mini loaf pan quiches instead. This actually worked out perfectly because they made pre-portioned meals. Ironically, my FRENCH boyfriend is not a fan of quiche (or cheese, foie gras, mushrooms, or vegetables of any kind, I often question is origin), so it makes more sense if I make smaller portions for myself. I found a really great crust recipe that doesn’t use butter and I replaced the cream with milk, the lardon with ham, and added asparagus for some veggie nutrition. This is such an easy recipe to customize and add any ingredients that you want. I’m thinking about making a bunch at once and freezing them for ready to eat meals.
Preheat oven to 400 degrees.
For the crust, combine the salt and flour. Then add the oil and water and combine with a fork. Knead the dough until smooth. Roll into a large rectangle. Cut into 4 even rectangles. Arrange in greased mini loaf pans and press crust into edges. Make 3 small slices in the dough on the bottom of the pan to allow for ventilation.
For the filling, Whisk together the eggs, milk, and spices. Arrange ham, asparagus, and cheese in the crust. Pour the egg mixture onto the loaf pans.
Bake for about 30 minutes or until the quiches are set and browned on top (For a regular sized quiche, bake 50-60 minutes). Let cool and serve with a salad or alone. These make a great breakfast, lunch, or dinner so definitely give this recipe a try!