Whole Wheat Pie Crust
- 6 ounces or 1 cup of whole wheat flour or whole wheat pastry flour
- 6 ounces or 1 heaping cup of unbleached all-purpose flour
- 1 teaspoon of kosher salt (half the amount if using table salt)
- 8 ounces or 2 sticks of unsalted butter, cold and diced small
- ½ cup of ice water
- 1½ cups of whole milk or heavy cream, or a combination (I like ¾ cup each)
- 3 large eggs
- 1 teaspoon of kosher salt
- ½ teaspoon of ground black pepper
- ¼ cup of grated Parmesan
- 1 bunch of fresh asparagus, trimmed and cut into 1-inch pieces
- 1 heirloom tomato, stem removed and sliced into thin rounds
For the Pie Dough
- Measure and combine the dry ingredients. Combine the whole wheat flour, all-purpose flour, and salt in a food processor (or large bowl).
- Rub in the butter. Add the diced butter and pulse quickly a few times until the butter is incorporated and the texture of the mixture is sandy. If mixing the dough by hand, use only your fingertips and work quickly to rub the butter into the flour until it becomes sandy and no large pieces remain.
- Add the cold water. Drizzle the ice water over the mixture, and pulse again until it begins to form a cohesive ball. Or stir the dough with a fork until it becomes somewhat cohesive. If the dough is crumbly and dry, add a couple more tablespoons of water and knead it gently or pulse two more times.
- Shape and chill. Form the dough into a six-inch disc and wrap it in plastic wrap. Chill the dough until firm. You can make the dough to this step as many as three days ahead.
To Bake the Quiche
- Preheat the oven to 375° F. And place a rack in the center of your oven with a large baking pan on it.
- Roll the crust and place it into the pie plate. Lightly flour a clean, cold surface and unwrap the dough and set it in the middle. Press down with the rolling pin on the disc to widen it, working from one end to the other. Then with gentle but firm strokes, roll from the center up, and then from the center down. After every up and down stroke, make a one-fifth turn to keep it from sticking (I use a bench scraper to help turn the dough). Add more flour as necessary to keep it from sticking. Aim for about a 12-inch circle that is at least an inch larger than your pie plate. Then roll the dough up around your rolling pin, and unroll it over the pie plate. Press gently to form the dough into the plate, and trim off any excess that hangs over the edges. Prick a few holes in the bottom of the dough with a knife or fork (this allows steam to escape).
- Parbake the pie crust. Lay crumpled-up parchment paper or foil on top of the dough and fill it with pie weights, rice, or dried beans (or a combination). Bake the crust on the baking pan for 20 minutes, then remove the pie weights and continue to bake until the bottom is no longer shiny and turns a light golden brown. This can take 10 to 20 more minutes, but check it about every five minutes for safety. While the crust bakes, prepare the batter and filling.
- Prep the vegetables while the crust bakes. Trim the bottoms off three asparagus spears and slice them in half lengthwise. Then trim the woody bottoms off the rest and cut them into one-inch pieces. Fill a medium-size pot (about six quarts) with water and bring it to a boil. Salt the water with a heaping pinch and add the asparagus, boiling for two minutes. Strain or remove the asparagus with tongs and dry them well. With a small but sharp knife like a paring knife, cut at an angle in a circular motion around the tomato stem base to pop it out. Next, slice a thin piece away from the bottom of the tomato to create a steady surface. Then with the flat side down, slice it into very thin rounds.
- Mix the batter. Combine the eggs, heavy cream, milk, salt, and pepper in a large bowl. Then whisk vigorously until the batter is homogenous with tiny bubbles all over (this incorporates air into the quiche, which creates a light texture). Stir in the grated Parmesan.
- Add the batter to the parbaked crust. Immediately upon removing the crust from the oven layer the tomatoes and cooked asparagus pieces in the bottom. Arrange the six asparagus halves nicely across the top (if you want them to really stand out, place them on top after 30 minutes of baking). Then place the pie plate back on the baking pan that's in the oven, and pour the batter in just below the top of the crust (you may have extra depending on the depth of your pie plate).
- Bake until just set. Bake for 45 minutes to an hour (or more) until the top of the quiche is lightly brown and the mixture is set. When you shake it, the batter should shift or move cohesively (you shouldn't see waves of movement). If the edges of the crust begin to brown before the batter is set, cover them with foil or a pie crust ring.
- Cool and serve. Let the quiche cool on a rack for ten minutes before cutting and serving. Or store it chilled if you plan to serve it another day. To reheat the quiche, place it uncovered in a preheated 350° F oven until hot all the way through. You can reheat the entire quiche or slice it when it's cold (which is easier), and reheat the slices on a parchment paper-lined baking pan.
Make egg bites with extra batter. This recipe is designed for a deep dish pie plate, but you may have a little extra batter. So send one of the kids to fetch and grease a muffin pan, and bake up a few egg bites. They're done when they're puffed and golden brown.
On vegetable substitutions. A good rule of thumb is about two cups of vegetables for a nine-inch quiche. No need to be exact. Always boil tougher vegetables before baking them in the batter. The same goes for meats, you want to cook meat fully before adding it to a quiche recipe.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
- Serving Size:
- Calories: 2968
- Sugar: 26.9 g
- Sodium: 3226.8 mg
- Fat: 208.7 g
- Carbohydrates: 213.6 g
- Protein: 73.9 g
- Cholesterol: 1067.4 mg
Keywords: asparagus quiche, whole wheat pie crust, tomato and asparagus quiche, quiche batter formula, pie crust ratio