Gimme a quiche

August 6, 2019

Quiche is probably not the first food that come to mind when you think of healthy foods. After all, it contains white flour, butter and cream. But it makes a great summer meal and is perfect for picnics, so yesterday I upgraded the standard quiche recipe with some healthy swaps.

I made my crust my mixing spelt flour (about 300g), ground flaxseeds (about 4 tbsp) and oatmeal (about 100g). Instead of butter, I used olive oil, and water to bind the dough. I know you want exact quantities but I didn't use them. My mother was watching me as I made the dough and she too was aghast that I wasn't following a recipe! But I just threw the dry ingredients into a bowl and added about 4 tablespoons of olive oil and enough water to bind the dough. I made 3 quiche cases out of this dough.

 

The quiche crust came out very crispy with the oatmeal and flaxseeds gave it a rustic texture.

 

I took inspiration from Italy for my quiche filling, using thinly sliced mushrooms (which I didn't pre-cook), halved baby plum tomatoes, sliced olives (only on half the quiche as I don't like them!) and basil leaves.

 

I used a regular cream and egg filling, as I figured that without butter, this dish was already low in saturated fats, and I could afford to add some.

 

This was a big hit at dinner last night with the remaining 2 quiches going into my freezer for another day.

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