Healthy Quiche Crust

Healthy Quiche Crust

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From the EatingWell Kitchen

For our healthy homemade quiche crust recipe, we use half whole-wheat flour, replace some of the butter with heart-healthy olive oil and add a little sour cream to keep the crust flaky and tender. Making your own quiche crust recipe means you'll skip unhealthy fats, preservatives and artificial color found in many store-bought crusts.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • ¾ cup white whole-wheat flour
  • ¾ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons cold butter
  • 2 tablespoons sour cream
  • 2 tablespoons extra-virgin olive oil
  • 2-3 tablespoons ice water

Preparation

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  1. Whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces; using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible.
  2. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist; if the mixture seems dry, add up to 1 more tablespoon water. Knead the dough in the bowl a few times—the mixture may still be a little crumbly—then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 2 days. Or wrap airtight and freeze for up to 3 months.
  • Make Ahead Tip: Refrigerate the dough airtight for up to 2 days or freeze for up to 3 months.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: ⅛ crust
  • Per serving: 143 calories; 7 g fat(3 g sat); 1 g fiber; 17 g carbohydrates; 3 g protein; 34 mcg folate; 9 mg cholesterol; 0 g sugars; 0 g added sugars; 106 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 2 mg iron; 75 mg sodium; 33 mg potassium
  • Carbohydrate Servings: 1

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