Veggie Quiche

This is my mother's recipe and I have no idea where she got it. Probably from her mom.

1 c. whole wheat pastry flour
1 1/2 tsp baking powder
1/2 c cold water
1 tsp salt (oops, forgot this last night...)
3 tbsp butter (you can use just one if you want cut down fat)
Seasonal Veggies
Tomatoes, sliced
5 eggs
Cottage cheese
S+P

Preparation:

Preheat oven to 350 degrees.

Mix flour and butter until crumbly with a fork, add baking powder and salt. add cold water slowly and mix to form a ball. Turn dough out onto floured surface and knead 5 times, roll til big enough to lie in 9" pie pan. Shape to pan, line with parchment paper (I always forget the parchment paper!), fill with pie weights or uncooked beans or rice and pre-bake for 10 minutes, just before the edges get brown. This will help the crust from being soggy when you fill it.

Sautee veggies on medium heat with olive oil. Mix 5 eggs with salt and pepper and some cottage cheese. Place veggies in crust and cover with egg and cheese mixture. Top with tomato slices and cook til firm, about 30 to 45 minutes.

UPDATE! I've been finding that whole wheat, low fat everything is, um, boring. So, for the crust this week (Dec 6, 10), I used all purpose flour and 3 tbs of butter. Now we're talkin'.

UPDATE!! Haha, crust needs more butter and actually maybe even Crisco and definitely more salt. Andy licked his plate but the roast chicken, goat cheese, parsley, onion, garlic, potato combo might have been the real draw. I found the crust to be...less than. Next time! 


UPDATE 3: Sorry (no really) to say that this crust needs a cup of butter to be flaky and worth eating. You can try for less, go ahead but, so far, a cup where I'm at.