Sunday, March 2, 2014

Quiche Lorraine with a twist

Usually I make my quiches without a crust, to be easier and faster. But today I had some extra time and decided to add some delicious crust... I only had whole wheat white flour, so I used it, which made the crust look a little darker but equally tasty.

Preheat the oven to 350 F.

For the crust:
1 cup of flour
1/4 cup of Parmesan cheese
1 egg yolk (save the egg white for the filling)
4 Tbsp of water
1 stick of butter (melted)
1 teaspoon of mixed dried herbs
Put all the ingredients in a food processor. Mix until a ball forms. You can add a bit of flour or water to adjust the consistency. Open the dough with a rolling pin and cover the bottom and sides of a baking dish. Using a fork, poke holes in the bottom. Bake for 15 minutes while you prepare the filling.

For the filling:
4 eggs plus 1 egg white (leftover from the crust)
1/4 cup of milk
1/2 cup of shredded cheese(one that you like)
1/2 cup of turkey or chicken from the deli (in small dices)
1/2 cup of ricotta cheese
Salt to taste
Add all the ingredients in a bowl and mix well.  Put the mixture on the crust and bake for around 34 minutes. To check, insert a toothpick in the middle of the quiche, if it comes out clean, it's done.

Tonight we'll be eating the quiche with a salad, and tomorrow the kids will bring the leftovers for lunch!!

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