To me making a pie crust has always been a daunting task. I’ve had couple of bad experiences both with homemade and store bought pie crusts in the past which made me avoid making a pie altogether. To be honest I’m not a big fan of pie. Given a chance I would rather enjoy the filling without the crust.
But quiche is a different story. I fell in love with quiche the first time I ate it about 10 years ago. One of my co-workers brought it over for potluck lunch and I probably ate almost the whole pie. I tried to recreate it at home a couple of time, but the pie crust failed me. I finally gave up on it. I never dared to make it even though it was always on the back of my mind.
Finally this weekend I decided it was time for me to try my hand at making the pie crust and quiche. I already had a bookmarked recipe for quiche with spelt flour crust from Culinate. It is not the recipe that made me bookmark the article, it is the way the author gives you confidence in making the pie crust. She makes you feel that anyone can make a pie crust and the detailed instructions really help.
This pie crust is made of Spelt flour (equal quantity of whole wheat flour can be substituted here) and uses a stick of butter and half a stick of cream cheese. The dough is soft and really easy to handle. I had trouble fluting the edges and at one corner I trimmed too much of the excess which resulted in shrunken crust after baking. But that didn’t really affect the final taste of the quiche, the crust turned was flaky & buttery.
Filling for a quiche is very customizable. I went with caramelized onions and zucchini filling inspired from recipe from Cooking Light. Roasted vegetables or spinach or mushroom and leeks would be great as well. Whatever veggie you choose for the filling, make sure to boil, steam or cook it until slightly tender.
All in all, the quiche didn’t turn out horrendous as I thought but it wasn’t magnificent either. I have a long way to go before I can make a decent pie crust, but I’m sure that I won’t wait for another 10 years to try to make my next one.
Make note that the pie crust needs to rest in the refrigerator for at least 8 hours, so plan accordingly. Pie crust can be made up to 3 days in advance. Just leave it at room temperature for a little longer so it will be easy to handle.