Tuscan Quiche
Whew, it’s been a busy week! I’ve had this recipe in my back pocket since last week and am glad to finally be sharing it with all of you! This quiche was originally a pie crust pinwheel. I created a whole wheat crust slathered it with goat cheese, sun-dried tomatoes, and salami. All of that flavor was just too dense. I realized that quiche would be the perfect vehicle to balance it all out and it worked wonderfully! The best part about this quiche is that you can make it on Sunday and then eat it the whole week for lunch.
Let’s get to it!
You’ll start by sautéing your onions and salami for a bit. This softens the onions and also renders out some of the fat from the salami. Cook over medium heat about five minutes or until the onions are soft. Now set that aside to cool for about thirty minutes.
Now you’ll whisk the heavy cream and eggs together until the eggs are completely broken up. Preheat your oven at this point. Break off pieces of the goat cheese into the mixture and whisk it again until the cheese is in small clumps.
Set that aside while you make the pie crust. You’ll start by mixing the all-purpose and whole wheat flours and the salt with a fork. You should be able to find whole wheat flour in the baking aisle of your local grocery store. I chose a whole wheat crust for this quiche because it has a lot of rich ingredients, I thought the whole wheat flavor would balance well with all of that.
Now add the butter and shortening and cut it in with a pastry blender or your hands.
You’ll mix until the butter and shortening is about the the size of peas. Now add about half of the water and start to mix it all together with a large spoon. Add more water until it starts to come together into a dough.
Flour a large surface and plop your dough on it. Roll the dough into a large circle, no thicker than a quarter of an inch. Roll the dough around your rolling pin and put that over your pie dish. Now unroll the dough into your pie dish and press it in. You’ll trim the edegs once it’s filled.
It’s time to put it all together. Give the egg mixture one final whisk and pour in the cooled salami and onions.
Now fold in the chopped sun-dried tomatoes and pour it all into the pie crust. Trim edges of dough.
Bake on the lower-middle shelf for thirty-five to forty minutes or until the center is just set. Now let it cool for about ten minutes and enjoy!
This quiche is wonderful reheated in the microwave but is actually tasty straight of the fridge also.
Enjoy!
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Ingredients
- 1 1/2 all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 1/2-1 cup ice water
- 3 ounces salami
- 1 cup chopped white onion
- 6 eggs
- 1 cup heavy cream
- 8 ounces goat cheese
- 1/4 drained and chopped sun-dried tomatoes
Instructions
- Sauté onions and salami over medium heat about five minutes or until the onions are soft. Set that aside to cool for 30 minutes.
- Whisk heavy cream and eggs together until the eggs are completely broken up. Preheat oven to 375 degrees.
- Break off pieces of the goat cheese and whisk it again until the cheese is in small clumps. Set aside.
- Mixi flours and salt with a fork. Add butter and shortening and cut it in with a pastry blender or your hands. Mix until butter and shortening is about the size of peas. Add about half of the water and start to mix it all together with a large spoon. Add more water until it starts to come together into a dough.
- Flour a large surface and plop dough on. Roll the dough into a large circle, no thicker than a 1/4". Roll dough around your rolling pin and put that over your pie dish. Unroll dough into pie dish and press it in.
- Whisk egg mixture a final time and pour in the cooled salami and onions. Fold in chopped sun-dried tomatoes and pour it all into the pie crust. Trim edges of dough.
- Bake on the lower-middle shelf for 35-40 minutes or until the center is just set. Cool about 10 minutes and enjoy!