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Quiche with a Teff Crust

I’ve been experimenting with flours recently – a little buckwheat mixed into pancakes, a little rye thrown into a batch of bread. And this quiche has some teff flour mixed into its crust. Teff is a very old grain (it was discovered in a pyramid and re-cultivated), and has a sweet, nutty flavor. This is a versatile recipe – many vegetable combinations would work well. I happened to have a lot of kale in my refrigerator. After traveling to the southwest this fall, I’ve been using a lot of green chilies – but you could also add a kick with Tabasco or  salsa as well.

  • 1/2 cup teff flour
  • 1 1/2 cup whole wheat pastry flour or all-purpose flour
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/4 cup water – plus a little more if needed
  • 3/4 -1 cup kale, cooked and chopped
  • 1 cup milk (I used 2%)
  • 4 large eggs
  • 1/2 cup Parmesan cheese (feel free to use a different kind)
  • 2 scallions, chopped
  • 1/2 cup red or green bell pepper, finely chopped
  • 2 small tomatoes (I used 2 small heirloom tomatoes, but you could use plum or cherry tomatoes), cut into thin slices
  • optional: green chilies to taste

The crust: mix the flours with the salt in a food processor; pulse a few times until they are mixed. Add the butter to the mixture, and combine until the contents are crumbly. Add the water to form a more pliable dough. If more water is needed, add a little at a time to the dough. Pour the dough into a bowl and form into a flat disk with your hands. Let it rest for about 10 minutes at room temperature. With a rolling pin, roll the dough between to sheets of parchment or wax paper to firm an 11-inch circle. Place the crust in a 9-inch pie pan and trim the top edges of the crust if needed. Sprinkle all but two tablespoons of cheese onto the base of the crust (this helps the egg mixture stick to the crust).

Preheat the oven to 350 degrees.

The filling: Rinse the kale, and chop small pieces. Sauté in a little olive oil over medium heat until soft. Combine the kale and milk in a bowl, stirring to mix (if you want a smoother texture, use a hand blender). Add eggs, salt and pepper to taste, and stir to combine. Pour the egg mixture into the crust, and sprinkle the pepper, scallions and remaining cheese over the top. Line the outside edge of the quiche with tomato slices. Bake for about 30 minutes (test with a knife). Serve with green chilies on the side.

serves 6-8

adapted from 101cookbooks.com

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