Winter Quiche with Healthy Wheat Crust
by Oven Love, crust adapted from Chocolate & Zucchini
makes one 11-12 inch quiche

For the crust:
125g whole wheat flour (about one cup)
125g all-purpose flour (about one cup)
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 cup olive oil
1/2 cup cold water

For the filling:

1-2 teaspoons olive oil
1 bunch Swiss chard, chopped
1 onion, sliced
1 cup cubed cooked/roasted butternut squash (I roasted mine; I cubed the raw squash, tossed it in olive oil/salt/pepper and roasted at 375 until tender)
4 eggs
3/4 cups milk or cream (obviously milk is the healthier option!)
1/2 cup grated Asiago cheese
fresh grated nutmeg to taste
salt and pepper to taste

Grease an 11-12 inch tart pan lightly with cooking spray.

Combine the flours, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball.

Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures to avoid overworking the dough.

Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough and place the pan in the fridge for 30 minutes to rest.  Preheat your over to 400.

While the crust chills, heat the olive oil in a saute pan over medium heat.  Saute the Swiss chard and onion until soft, about 15 minutes.  In a medium bowl, whisk eggs, milk, cheese, nutmeg, salt and pepper.

If you prefer a crispier crust, you can prick the crust with a fork and par-bake it for 15 minutes before letting it cool and adding the filling.  If not, go ahead and layer the butternut squash with the chard and onion mixture in the unbaked crust.  Pour the egg mixture over the top. (Be sure not to overflow the pan with your egg mixture- it’s okay if you have a little left over!)

In a par-baked crust, the quiche should bake up in about 15 minutes at 400 degrees.  In an unbaked crust, bake for 20 to 25 minutes.  The quiche is done when the egg mixture is set.