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Whole Grain Spring Quiche

Whole Grain Spring Quiche

Ingredients

For the crust:

  • 1 cup amaranth
  • 1/2 cup bulgur wheat
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons reduced fat (2%) milk
  • 1 egg yolk, lightly beaten

For the quiche:

  • 1 1/2 cups grated Cabot Sharp Light Cheddar or Cabot Sharp Extra Light Cheddar
  • 1/2 cup reduced fat (2%) milk
  • 3 large eggs
  • 1/2 cup chopped white mushrooms
  • 3/4 cup asparagus, sliced into small pieces on the diagonal
  • 1/2 cup chopped tomatoes
  • 2 tablespoons fresh chives, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1/8 teaspoon ground nutmeg (optional)

Directions

    For the crust:

    1. Boil 1 cup of water in a non-stick saucepan. When boiling, add 1 cup rinsed amaranth, and reduce to simmer. Cover and cook about 20 minutes, until water is absorbed. Pour amaranth into a medium bowl.
    2. Mix bulgur wheat with 1 1/2 cups water and bring to a boil, stirring frequently. Reduce heat, cover, and simmer for 10-12 minutes, until the water has been absorbed. Add bulgur to amaranth and mix to combine.
    3. Stir butter and salt into the grain mixture and refrigerate about 1 hour until cool.
    4. When cool, mix in 2 tablespoons of milk and stir until combined.
    5. Press a thin layer of dough into a greased 9-inch pie or quiche plate. You will not use all of the dough.
    6. Bake the crust in a 425 degrees F oven for 18-20 minutes, until it's golden brown. Remove from the oven, brush with a beaten egg yolk and bake for 3 more minutes to harden.

    For the quiche:

    1. Preheat oven to 400 degrees F.
    2. Heat 1 tablespoon olive oil in a skillet over medium heat.
    3. Saute chopped asparagus and mushrooms for about 5 minutes until lightly browned.
    4. Whisk together egg, milk, salt, pepper, and nutmeg (optional) in a medium bowl. Stir in mushrooms, tomatoes, asparagus, and chives.
    5. Sprinkle 1/2 the cheese on the crust.
    6. Pour the custard on top and sprinkle with the remaining cheese.
    7. Bake for 40-50 minutes until the cheese is golden brown. Let rest for 10 minutes before slicing.

    Note

    • Recipe provided by Caroline Kaufman, of CarolineKaufman.com

    Nutrition Information

    Per serving: 254 kcal cal., 12 g fat (5.5 g sat. fat), 25 g carb., 3 g fiber, 14 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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