THE WASHINGTON POST – This recipe dishes up all the crave-able quiche goodness you could want in a much more healthful way, thanks to a few strategic tweaks to the usual formula. Its custardy egg filling, with a rich, round flavour and seasonal ingredients, is cradled by a tender, melt-in-your mouth pastry crust, just as you would hope for. But instead of the typical and heavy cream-and-cheese combination, the filling uses low-fat milk, and is made creamy and extra-luscious by a few ounces of soft goat cheese.
Additional healthful layers of flavour and spring vibrancy come from sauteed leeks, spinach and parsley.
The big game changer here, though, is the crust, which is made with olive oil – not butter or shortening – and mostly whole grain flour.
Besides being better for you, it is also much easier to make than a regular pastry crust, because there is no rolling.
SPINACH, LEEK AND GOAT CHEESE QUICHE WITH OLIVE OIL CRUST
Active: 40 mins | Total: one hour 40 mins, plus cooling time
FOR THE CRUST
Two thirds cup whole-grain pastry flour
Half cup all-purpose flour
Quarter teaspoon kosher salt
One third cup olive oil, plus one teaspoon for brushing
Two tablespoons cold low-fat milk
FOR THE FILLING
One tablespoon olive oil
One large leek, white and light green parts only
Three cups loosely packed fresh spinach leaves, coarsely chopped
One third cup fresh flat-leaf parsley leaves, chopped
Half teaspoon kosher salt, divided
Three ounces soft goat cheese at room temperature
One cup low-fat milk, divided
Three large eggs
Quarter teaspoon freshly ground black pepper
Make the crust: Position the baking rack in the middle of the oven and preheat to 400 degrees.
In a medium bowl, whisk together the pastry flour, all-purpose flour and salt. In a small bowl or spouted pitcher, pour in the one third cup of olive oil, then whisk in the milk until well integrated. Make a well in the flour mixture, pour in the oil mixture, then combine with a fork until crumbly.
Brush a nine-inch deep-dish pie plate and one side of a 10-inch square piece of foil with the remaining one teaspoon oil. Pat the mixture into the bottom and about three quarters of the way up the sides of the prepared pie plate.
Prick the pie crust in a few spots with a fork. Place the foil (oiled side down) over the crust, top it with pie weights, raw rice or dried beans and bake for 10 minutes. Remove the weights and the foil and bake for an additional five minutes, until golden. Let cool completely on a wire rack. If making the filling right away, reduce the oven temperature to 350 degrees.
Make the filling: In a medium skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring, until softened, about three minutes. Add the spinach and cook, stirring frequently, until wilted, one to two minutes. Stir in the parsley and quarter teaspoon of the salt, then remove from the heat and let cool completely.
In a large bowl, whisk together the goat cheese and half cup of the milk until completely uniform. Whisk in the remaining milk, along with the eggs, the remaining quarter teaspoon of salt and the pepper. Place the pie dish onto a large, rimmed baking sheet. Distribute the spinach-leek mixture over the bottom of the crust. Pour the filling into the crust and bake 45 to 55 minutes, until just set. Let cool for five minutes before slicing and serving.
Nutrition | Calories per serving: 321; Total Fat: 21g; Saturated Fat: 5g; Cholesterol: 101mg; Sodium: 313mg; Total Carbohydrates: 23g; Dietary Fibre: 3g; Sugar: 1g; Protein: 11g