Yields 1, 9-inch Quiche
Recipe by: Brooke Lucy
1 1/2 cup Bluebird’s Einkorn Flour
1 teaspoon salt
½ cup (1 stick) chilled butter, cut into small pieces
3-4 tablespoons ice water
2 cups asparagus, chopped in 1-inch segments
1/2 medium onion, chopped
2 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
6 large mushrooms, thinly sliced
1 bunch of fresh spinach, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt 1 teaspoon freshly ground black pepper
1/8 teaspoon dried chili flakes
1/2 cup grated cheese, Pepper Jack or Swiss
1/3 cup milk
1/2 cup sour cream
6 large eggs
3 tablespoons freshly grated Parmesan cheese
1 teaspoon paprika
Preheat oven to 375 degrees.
Prepare Einkorn Crust: Lightly grease the bottom and sides of a 9-inch pie pan with olive oil. This crust may be made in a food processor or by hand. Either way, it is critical to work quickly and gently to avoid developing the gluten and to preserve a tender, shortbread-like texture.
To make the crust by hand: Combine the flour, salt, in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
To make the crust in a food processor: Cut the butter into 1-inch pieces and place them in the bowl of the food processor. Add the flour and salt. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together.
Gather the dough and pat into a flat round disc. Lightly dust wax paper or a silicone baking mat with Einkorn flour. Starting from the center of the disc, carefully roll out the dough to a 9” round. Transfer round to an oiled pie pan and crimp the edges of the dough. Set aside and prepare quiche innards.
Prepare Filling: In large sauté pan, heat olive oil on medium heat and sauté onions for 6 to 8 minutes until translucent. Add garlic, sauté for 3 to 4 minutes. Add oregano, salt, pepper, and chili flake. Add sliced mushrooms and asparagus segments. Sauté for 3 to 4 minutes until mushrooms and asparagus have slightly softened. Add fresh spinach. Sauté for two to three minutes until spinach is slightly wilted. Turn heat off and cover with a lid allowing steam to continue to cook vegetables. Set aside.
Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
Evenly cover the bottom of the pie crust with the sautéed vegetable mix. Pour the cheese/milk mixtures atop the vegetables. Sprinkle the top with freshly grated Parmesan cheese and paprika.
Bake for 1 hour until the top is slightly browned and the middle of the quiche is solid and does not jiggle.
Cool quiche 10-15 minutes prior to serving.