Whole Grain Quiche Crust Recipe

whole grain quiche crustThis flaky yet tender quiche crust does more than just surround the filling. The whole grains give it a deeper, nutty taste that stands out in the finished dish. The sky’s the limit when it comes to what you put in it, but you can check out our main dish page for quiche recipes.




1 cup whole wheat flour

1/2 cup whole grain oat flour

1/2 teaspoon aluminum-free baking powder

1 teaspoon salt

1/4 teaspoon freshly grated nutmeg

2 ounces cold lard, cubed

2 ounces cold butter, cubed

Ice water as needed



Combine the flours, salt, baking powder and nutmeg in the work bowl of your food processor. Process till well combined. Add the lard and pulse several times. Add the butter and pulse until the butter is the size of small peas. With the food processor running, slowly drizzle the ice water until the dough barely forms a ball. The goal is to use as little water as needed to accomplish this. Wrap the dough in plastic wrap and refrigerate for one hour.

Transfer dough to a lightly floured board. Roll the dough and then press it into a 9 inch pie dish. You can fill it and immediately bake, but if you are looking for a crispier crust it is best to partially bake it first. Fill the crust with pie weights and bake for 25 minutes at 375° F.


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