Broccoli-cheese quiche with rye crust
By Tom // Posted 15 March, 2022 in: Food + Drink, Recipes
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.