The Sensitive Kitchen

Thursday, October 07, 2010

Peppered Crusts for a Savory Quiche

This recipe makes 2 pat-in-pan quiche crusts. Other flavorings can also be added according to your filling recipe; for example, I like cumin and oregano in the crust for a Mexican-style filling.

2 c white whole wheat flour
1 tsp salt
1/2 tsp white pepper
1/2 tsp freshly ground black pepper
6 Tbsp chilled butter, cut into small pieces
9 Tbsp ice water

lightly spoon flour into a dry measuring cup; level with a knife. Place dry ingredients in the work bowl of a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time, pulsing between sprinkles. Continue until mixture is moist and crumbly (do not form a ball). Turn mixture out, dividing between two 10" tart pans with removable bottoms. Press mixture evenly across bottoms and up sides of tart pans. Place tart pans in freezer; chill 15 minutes.


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