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I want to share my recipe ideas with you on this blog. When I cook, I don't measure anything. I just do it by how it feels. And so I hope you can follow along with my ideas, going by what feels right to you, adding and changing according to your own ideas.
So, I was lying back on my couch recently and feeling like I needed to create something. I started thinking about what I found earlier at the farmer's market. Baby eggplant, ripe grape tomatoes, fresh eggs... so I decided to make a quiche with what I had on hand. And for my crust: Spelt flour with butter! You can see the photo. If you want to do it, it's really quite simple:
Make a pastry shell from about 1 1/2 cups of organic spelt flour. Add about 6 Tbsp of cold, cut up butter (unsalted) and a pinch of good quality sea salt such as Celtic Salt. If you do this in a food processor, it is so simple. Pulse until the butter is fully cut in. Then, while the processor is running, add just enough cold water, very slowly, until the dough forms a ball. Remove it and let it sit, wrapped in parchment or waxed paper in the frig while you prepare the filling.
For the filling: Saute chopped eggplant with halved cherry or grape tomatoes in extra virgin olive oil with Celtic Salt until tender. Meanwhile, whisk 4 eggs with enough milk (a cup or more) to fill the pastry. Add the sauteed veggies. Season to taste with salt, pepper, and dried or fresh herbs, as desired. I used home-made almond milk in place of dairy milk but dairy milk is great if you have no allergies.
To Assemble: Roll the crust out between 2 sheets of waxed paper. Place crust in a 9-inch pie plate. Transfer the filling to the crust and bake at 375 degrees F. for about 45 - 50 minutes or until the pie is set. Then cool on a rack before slicing. I enjoyed this with a leafy green salad.
So, I was lying back on my couch recently and feeling like I needed to create something. I started thinking about what I found earlier at the farmer's market. Baby eggplant, ripe grape tomatoes, fresh eggs... so I decided to make a quiche with what I had on hand. And for my crust: Spelt flour with butter! You can see the photo. If you want to do it, it's really quite simple:
Make a pastry shell from about 1 1/2 cups of organic spelt flour. Add about 6 Tbsp of cold, cut up butter (unsalted) and a pinch of good quality sea salt such as Celtic Salt. If you do this in a food processor, it is so simple. Pulse until the butter is fully cut in. Then, while the processor is running, add just enough cold water, very slowly, until the dough forms a ball. Remove it and let it sit, wrapped in parchment or waxed paper in the frig while you prepare the filling.
For the filling: Saute chopped eggplant with halved cherry or grape tomatoes in extra virgin olive oil with Celtic Salt until tender. Meanwhile, whisk 4 eggs with enough milk (a cup or more) to fill the pastry. Add the sauteed veggies. Season to taste with salt, pepper, and dried or fresh herbs, as desired. I used home-made almond milk in place of dairy milk but dairy milk is great if you have no allergies.
To Assemble: Roll the crust out between 2 sheets of waxed paper. Place crust in a 9-inch pie plate. Transfer the filling to the crust and bake at 375 degrees F. for about 45 - 50 minutes or until the pie is set. Then cool on a rack before slicing. I enjoyed this with a leafy green salad.
