This recipe is an easy one to play around with. You can switch up the veggies, toss in some feta, serve it for dinner or keep it classic for breakfast. If you’re like me and you love dill, you will seriously love this recipe!!
I split mine in two and baked it in little cast iron skillets that I found at target, they are 6’’ in diameter and 1.5’’ tall. My glass pie dish that I would typically use is 11’’ in diameter and 2’’ in tall.
Time: 50 minutes (30 of baking)
Serves: 4 people (maybe 6)
Ingredients - dough
3/4 cup all purpose flour
1/4 cup almond flour
6 tablespoons butter (it helps to freeze 5 minutes ahead of time)
3 tablespoons almond or regular milk
pinch of salt (or onion salt!)
Ingredients - filling
4 large eggs
1/4 cup creme fraiche or sour cream
1/2 cup milk (literally any kind)
1/4 cup fresh dill, roughly chopped
veggies! you’ll need approx 1.5 cups total
diced broccolini florets
diced green onion
diced snow peas (the flat ones)
diced white onion
1 tablespoon lemon
salt + pepper to taste
Preheat oven to 400 degrees F.
Measure the flour + almond flour and add into a mixing bowl. Add a pinch of salt and whisk. Use a boxed grated to grate the butter into the flour, use your hands to work the butter into the dough until its fully covered but still in little pieces. Add in the milk and then use your hands to work into a ball and kneed it on a clean surface until it all holds together. The dough should be like playdough but not sticky - if it is sticking to your hands or the surface, add a tablespoon of flour. If its not sticking together add a teaspoon of milk.
Lightly flour a surface and roll the dough out to 1/4 inch thickness. Place in your pie dish and remove any excess from the edges. You can use a fork or your fingers to make the edges look more ~intentional~
Either clean out that mixing bowl or grab another one and add in the filling ingredients. Whisk it all together! It should be a pretty thick mix, I like my quiches to be about half egg half veggie.
Pour the filling into your dish - bake for 10 minutes on the top rack and then finish baking (another 15-20 minutes) on the bottom rack so that the crust doesn’t burn.
Once the center of the eggs are set, remove from the oven and slice to serve! To make this a full meal I like to serve it with a simple mixed green side salad and fruit.
If you get to the filling stage and notice you don’t have enough, either add another egg or more veggies depending on how thick it already is.
Using a whisk is important because you want to introduce air into the filling.
If you want to prep this ahead of time, you totally can! Just store the filling and dough separately in the refrigerator and wrap tightly. I wouldn’t prep any more than a night in advance.