So a new development with me (yes, other than my complete inability to blog in the summer, apparently, thanks for pointing that out…) is that my lactose intolerance has reached a new high. Yippee!
I’ve gotten to where I can’t even tolerate milk baked into anything, so for favorite foods like quiche, I needed a different way to do it.
Enter my new best baking friend, yogurt.
Yogurt, thanks to all that lovely active bacteria in it, predigests the lactose so I don’t have to. Unfortunately, baking it kills the active bacteria, but it at least allows me to make food that would otherwise be off limits thanks to the milk content.
So when a good friend of mine dropped off a beautiful carton of fresh eggs from her hens, I thought, it’s time for a quiche recipe! And, yes, this was last night’s dinner. Paired with breakfast potatoes and a steamed veggie or salad, it’s plenty hardy enough for that all important night-time gathering.
Click for recipe:
Spinach Yogurt Quiche
- 1/2 cup of whole wheat flour
- 1/2 cup of unbleached all purpose flour
- 6 Tbl butter, cold
- 1/4 cup of cold water
- 1 sweet onion, diced
- 3-4 cups of fresh spinach
- 1 cup of grated cheese, I used pepper jack
- 1 1/4 cups of yogurt
- 5 eggs
- 1/2 tsp nutmeg
- Salt and freshly ground black pepper to taste
2 hours before meal time, make crust. Cut butter into squares and work into flour with a pastry cutter or your fingers, leaving some pieces the size of peas. 1-2 minutes.
Add cold water and stir with a fork until clumps form. You can add a bit more water if needed.
Kneed lightly 2-3 times in the bowl, form a ball, wrap in plastic wrap.
Press flat and place in refrigerator to rest for 1 hr.
1 hour before meal time, bake crust and make filling.
Preheat oven to 350.
Remove crust from refrigerator and roll out on lightly floured counter.
Place in pie pan, crimp and trim as desired. Poke crust on bottom and sides with fork. Place foil on top and fill with pie weights or dried beans.
Bake for 14-15 minutes.
Dice onions and saute on medium heat until translucent, or you can go ahead and caramelize them. I caramelized them by accident, but that’s what happens when cooking with a toddler nearby sometimes. They were really tasty in the quiche that way, so take your pick.
When onions are done, throw all the spinach in on top and cover the pan for a few minutes until spinach wilts.
Grate cheese and set aside.
Combine eggs, yogurt and nutmeg, whisking until well combined.
Layer ingredients in partially baked crust like so:
- Spinach and onions
- 2/3 of the cheese
- Egg mixture
- Remaining cheese
Bake at 350 for about 35 minutes, removing when crust is golden brown and the middle is set.