It’s not fall yet but summer is getting tired fast. Cool nights and odd rain storms popping up then gone in a furry leave leaves on the ground unusually early adding to the small panic that summer is ending and we haven’t taken full advantage. So yesterday, despite the fact that we considered turning on the heat, we packed up and headed to the river hoping the afternoon sun would be worth the trip. The road took us south which always seems like a good direction when we feel cold stopping at Afton State Park which has some beautiful tucked away bridges over Trout Brook that are perfect for setting up a quiet picnic. Walking the trail, we hoped to find a chanterelle or two with no such luck but did happen on a log full of Chicken-of-the-woods. I have a knack for finding anything as long as I’m not looking for it. That used to bug me. Now I am learning to enjoy seeking. There is so much left undiscovered when I’m only trying to find. Our hike warmed us enough for the boys to enjoy the cool water while I set out the creamiest almost custard-like quiche with a wonderfully nutty whole wheat crust and a few farmers market vegetables thrown in for crunch and flavor.
Creamy Custard-Like Quiche
Super creamy custard-like individual quiche with a wonderfully nutty whole wheat crust.
Whole Wheat Pastry Crust
- 6 oz Whole wheat pastry flour
- pinch Salt
- 3 oz Cold butter cubed
- 3 oz Sour cream
- .75 oz Sugar
- 4 Eggs large
- 4 oz Whole milk
- 2 oz Heavy cream
- Salt & pepper to taste
- 4 Cherry tomatoes halved
- 8 Green beans
- 1 oz Parmigiano-Reggiano the good stuff. It's important.
In a medium-sized bowl, mix the salt into the flour. Cut in the butter with your hands or a pastry blender.
In a small bowl, mix the sugar into the sour cream. Add the sour cream mixture into the flour mixture picking up any dry parts to form a loose ball.
Refrigerate for 20-30 minutes.
Pre-heat oven to 400f
Roll out the pastry crust and line 4 greased/oiled/buttered individual ramekins. This doesn't have to be perfect, a little imperfection makes a wonderfully rustic quiche.
Whisk the eggs, milk, and cream for 2 minutes on medium speed. Stop whisking before the mixture gets frothy to avoid bubbles on the surface of the quiche.
Divide the egg mixture equally into your prepared ramekins. Add two halves cherry tomato and two green beans to the top of each quiche. Grate or shave the Parmigiano-Reggiano equally over the quiches.
Baking times are going to vary depending on the actual size or depth of the ramekins you use. but a good starting point is 15-20 minutes. The quiches are done when they are a nice golden brown around the edges and have just a little wiggle left in the center. If you are new to this, you're looking for a firm jello-jiggler wiggle just right in the center of the quiche when you give the ramekin a little shake. (With an oven mitt on, of course.)