Hey everyone! Hope you all had a great Easter.
Mine was different because I ended up sleeping through the church service I was supposed to go to with my aunt and uncle. Because of my oversleeping mishap, I ended up attending my church by myself. It felt strange, but I’m glad I got to celebrate Easter where I felt was most important. (my fiancé is out of town, too)
After church, I decided it was time to make brunch. Brunch for 1, please. Ok, just to let you know, Easter wasn’t all loneliness. I met up with family later in the afternoon for an Easter get together complete with little babies Easter egg hunting!
This was my very first quiche and I am very proud of it. I loosely followed this recipe, but ended up with my own version.
I used my new KitchenAid mixer (my pride and joy) to make the dough for the pie crust (use a mixer if you have one!).
Be sure to use your paddle, not whisk.
Instead of pastry flour, I used 1/2 cup brown rice flour, 1/2 cup cake flour. I just didn’t have pastry flour on hand and this turned out beautifully.
When blending, be patient. It might look dry, but add tablespoons of cold water one at a time, waiting for each tablespoon of water to blend in. The dough should end up looking like this:
Roll out the dough, ensuring it’s wider than the pie dish.
It was difficult to pick up and place in the dish, so I ended up pressing the dough around to try to make it all even. Don’t worry if it doesn’t look that great. Once you’re done with that, pinch the edges to form a new edge. (tip: tuck the dough under along the edge) Then, press the dough into one of your fingers, making the cute zig-zaggy design. Completely professional instructions.
Use any vegetables you have on hand…it made for a great fridge clean-out. I sautéed chopped red bell pepper and onion and added a few fistfuls of spinach at the end.
Add the cooked vegetables to your pie…
Prepare your egg/milk mixture. I used 7 organic cage free eggs and almond milk.
Whisk it all up…
And then pour in your egg/milk mixture, stirring to make sure everything is all mixed in. Add a bit of sea salt just for good measure.
I added a sprinkling of shredded mozzarella on top, but not too much.
Cook for 40-45 minutes. It shouldn’t jiggle when you shake the dish, and it should appear slightly browned on top.
Voila! You’re done! Allow at least 10 minutes to cool, then serve it up! Makes 8 generous slices.
Hope you enjoy as much as I did…
That Foodie Girl