Vegetarian in Boston

Nothing is easier than this olive oil quiche crust. I made it tonight adapting a recipe found online, and it works very well. You can mix flours differently, using a gluten-free flour mix or oat flour, and it will still work. It tastes amazing and is much lighter and healthier than a moo cow butter version.

Olive oil quiche crust ingredients:

⅓ cup/ 80 ml olive oil

3/4 cup unbleached organic wheat flour 

1/2 cup buckwheat flour

4 tbsp cold water

½ teaspoon salt

+ If you feel like it: a handful of ground flax seeds and some more flour for pressing the crust into the baking dish

Method

1. Mix all ingredients together with a spatula, without kneading (this would result in a hard, weird crust)
2. Take the dough into your hands with some extra flour and press it onto a 10-inch (or so), ovenproof pie dish to form a crust
3. Using fork, make tiny holes into the crust, including the sides
4. Pre-bake at 365 degrees for 10 minutes; finish baking with your fillings (another 15-20 minutes).

I made tonight’s dinner quiche using mushrooms, asparagus, leek, and red peppers in a soy-based custard. The buckwheat and flax meal I used made it quite dark, and also included a happy teaspoonful of tarragon, dill, and chives. I must stop eating it before it’s all gone. Have a lovely week ahead!