Try this Quiche with Rye Crust recipe, or contribute your own.
Suggest a better descriptionThe custardy filling for this quiche is simple, to allow the flavor of the rye-fennel seed crust to come through (we like caraway seeds here, too). You can add 1 cup of briefly sautéed or blanched vegetables, such as broccoli, asparagus, or greens, to the quiche. Just be sure not to overfill the crust with the custard mixture; it should reach just to the top of the crust. MAKES ONE 9-INCH QUICHE OR 5 MINI QUICHES
Trial 1 July 20 2017: blind baked 5 and froze 2 to test. Made quiche eat 2 and freeze one for a test. Make freezing notes afterward.
Make the crust one day ahead: In a food processor, pulse flours, salt, and seeds to combine. (Alternatively, see How to Make Pie Dough by Hand .) Add butter and pulse until mixture resembles coarse meal. Drizzle with 3 tablespoons ice water. Pulse until dough is crumbly but just holds together; if necessary, add up to 1 tablespoon more water. Transfer dough to a piece of plastic wrap and form into a disk. Wrap and refrigerate at least 1 hour and up to overnight.
On a floured surface, roll out dough to a 13-inch round, ? inch thick. Fit into a 9-inch pie plate. Fold edges of dough under and crimp. Freeze 30 minutes.
Preheat oven 400°F. Line shell with parchment; fill with pie weights or dried beans. Transfer pie plate to a rimmed baking sheet and bake 20 minutes. Remove paper and beans. Bake until golden, 10 to 12 minutes.
Transfer to a wire rack and let crust cool completely.
Make the filling: Reduce oven to 375°F. In a bowl, whisk together eggs, cream, milk, salt, and pepper. Set pie plate on a rimmed baking sheet and pour custard into cooled crust, stopping just short of top. Arrange herb sprigs on top. Bake 10 minutes. Reduce temperature to 325°F. Continue baking, rotating sheet halfway through, until golden and set, about 55 minutes. Transfer quiche to wire rack and let cool at least 1 hour before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (300g) | ||
Recipe Makes: 1 | ||
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Calories: 429 | ||
Calories from Fat: 268 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 1269mg | 390 % | |
Sodium 420mg | 14 % | |
Potassium 402mg | 11 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.3g | ||
Protein 37.7g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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