Broccoli-cheese quiche with rye crust

Quiche was on the menu tonight. I decided to try making the crust with rye flour, figuring the toasted/nutty flavors of rye would be good with savory quiche fillings.

In the food processor I combined:

  • 4.3 oz bread flour
  • 2 oz rye flour
  • 1 tsp sugar
  • 1 tsp? kosher salt

After mixing that I added 7 tablespoons of cold butter and processed it till combined, then, with the machine running, drizzled in 6 tablespoons of cold water, which was what it took for the dough to form. That was a little more water than the recipe I was basing this off called for — maybe due to the rye.

I kneaded that together one the counter and formed it in to a disk to chill in the fridge for a couple of hours. It rolled out beautifully:

I chilled the shaped crust for half an hour then baked the shell at 375°F with pie weights for 25 minutes.

Tonight’s filling was steamed broccoli and cheddar and Swiss cheeses, plus the custard base of:

  • 2 eggs and 2 egg yolks
  • 1 cup milk
  • 1 cup cream
  • Salt, black pepper, smoked paprika and cayenne

I baked the filled quiche for 35 minutes. It needed a little longer — the middle was still pretty liquid when we cut into it.

The rye crust tasted great and also made the quiche feel more substantial or hearty. I will try this again and experiment with increasing the portion of rye flour. I also want to try a rye crust on a fruit pie.

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