Vegetable Quiche with Essential Oils06.25.17- Michele Troxler
Pie Crust (yields 2)
- 2 1/2 cups all-purpose flour
- 1 cup of cold butter cut into small cubes
- 1 teaspoon kosher salt (if butter is unsalted)
- 1 tablespoon stevia (optional)
- 6-8 tablespoons ice water
In food processor, pulse 1 1/2 cups flour, salt, and sugar two to three times. Cut butter into small cubes and scatter over flour. Process until dough forms. No flour should be uncoated, so be sure to scrape bowl and repeat if necessary. Add the remaining flour, and pulse four to five more times. Transfer the dough to a bowl, and sprinkle six tablespoons of water on top. Press dough into itself with a spatula. Once completely mixed, if dough falls apart slowly, add more water until the dough holds together. Cut the dough into two parts, and roll into balls. Wrap each in plastic wrap, and refrigerate for one hour.
When removing the balls from the refrigerator, let them sit for five minutes to warm. Sprinkle flour onto a surface and begin rolling out dough into a circle with a rolling pin to the size of your pie pan. If dough is very sticky, add a little more flour.
When ready to cook, spray your pie pan and transfer the circle dough to the dish. So the middle does not rise, poke several fork holes in the bottom. Prebake your crust at 425˚ for fifteen minutes until a golden brown.
Egg Mixture (yields 1 quiche)
- 3-4 eggs
- 1 cup of milk
- 1 cup of shredded cheese (pick your favorite!)
- 1 small diced onion
- 1 tablespoon olive oil
- 1 medium zucchini or 8 oz of fresh spinach
- salt for taste
- 1 drop basil essential oil
- 1 drop oregano essential oil
- 1 drop rosemary essential oil
- 1 drop black pepper essential oil
Cook the vegetable of choice with the onion and olive oil in a sauce pan until fully cooked. Zucchini will start having a translucent affect, whereas spinach will become darker and shrink down. Combine the cooked vegetables and the rest of the ingredients in a bowl. Mix until evenly distributed. Pour mixture over the prebaked pie crust. Cook twenty-five to thirty minutes at 375˚ until the egg is fully cooked and solid in the middle.