quiche for dinner

For the first time, I made a pie crust from scratch.  It wasn't really anything to be proud of, except for the fact that I did it.  It didn't look so great. 

I really like Pillsbury crust to be honest.  Good flavor, rolls right out.  But we are giving a go at whole wheat for a while.  It seems to be making a huge difference's in Lillie's life so for that I am over the moon.  Cooking has become a labor of love, but I'm really enjoying it.

Here is what dinner looked like on Sunday - all the colors of the rainbow.  Mary Hardin and I gave it rave reviews.

Quiche Receipe

Whole wheat crust - from the back for the Red Mill Whole Wheat Pastry flour bag.

5 to 8 TBSP Ice Water
3/4 cup Unsalted Butter, chilled
1 tsp salt
2 cups Whole Wheat Pastry Flour

Sift flour and salt into a large mixing bowl.
Cut butter into pieces and rub into dry ingredients until coarse.
Add water one tablespoon at a time and knead lightly just until dough forms.
Form dough into a ball.
Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.
Makes two 9-inch pie crusts
I cooked it for approximately 15 minutes at 375 before filling


Quiche - layered in the following order
3 cups of spinach - washed, cut up in medium size peices, loosely packed
1 cup of shredded cheese (we used an italian blend)
7 eggs  + 1/4 cup whole milk + Cavenders/garlic/basil - beaten
sliced tomatoes
a little bit more cheese to top
bake at 375 for 35 minutes or until done