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Wednesday, November 4, 2015

Mushroom and Maple Whole Wheat Quiche

Course Main Dishes
Prep. Time 15 - 20 mins
Cooking Time 1 hr
Refrigeration Time 45 mins
Yields 6 to 8 servings

4 eggs
1/3 cup (65 g) maple syrup
1/2 cup (50 g) Canadian Gruyère cheese, grated
1/2 cup (56 g) Canadian Mozzarella cheese, grated
3/4 cup (175 ml) milk
1 cup (77 g) sliced white mushrooms
6 green onions, chopped
1 tomato, cut into 8 half slices
Whole Wheat Pie Crust:

2 cups (260 g) whole wheat flour
Pinch of salt
1/2 cup (114 g) cold butter
1/4 cup (60 ml) cold water
2 tsp (10 ml) cider vinegar

Preheat oven to 400 °F (200 °C).

In large bowl, combine eggs, maple syrup, Canadian Gruyère cheese, Canadian Mozzarella cheese, milk and mushrooms. Season to taste with salt and pepper. Pour mixture into Whole Wheat Pie Crust and garnish with tomato half slices.

Bake for 60 minutes. Remove from oven and let stand for about 10 minutes. Serve with green salad and garlic bread.

Whole Wheat Pie Crust:
In large bowl, mix flour with pinch of salt. With pastry blender, or two knives, cut in butter. Sprinkle with cold water and vinegar, tossing with a fork to mix. Gather dough together and form into ball. Add water or flour, as needed. Wrap in plastic wrap and refrigerate for 45 minutes.

Divide pastry ball in 2. On lightly floured surface, roll out one ball with rolling pin and fit into a quiche dish or 9-inch (23 cm) pie plate. Cover remaining half in plastic wrap and freeze.

Per serving
Energy: 410 Calories
Protein: 16 g
Carbohydrate: 35 g
Fat: 24 g
Calcium: 26 % / 291 mg

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