Saturday, June 26, 2010

This goes for Breakfast, Lunch or Dinner!!!

My family LOVES, LOVES, LOVES, this quiche recipe. It is easy and quick and you can easily make it vegetarian. Begin by making the pie crust and baking it. You can do this earlier in the day. FYI...USE THE BUTTER-FLAVORED CRISCO!!! It is SO much better this way! Also, you may want to omit or reduce the sugar for this recipe in the pie crust...its up to you. You can also boil your wheat berries for about an hour earlier in the day and let them cool so all you have to do is puree them for dinner. Everyone who has tried this quiche loves it and, let's face it, its kind of cool to say that you made least I always thought so!

Green Chili Pie
1 Whole Wheat Pie Crust
1½ C shredded cheddar cheese
4 oz. can chopped green chilies
4 eggs
½ C sour cream
¼ C pureed wheat berries
¼ C cream cheese, softened (left out at room temperature)
½ C diced ham (if not using ham, you will need to salt to taste and probably add pepper)
2 fresh roma tomatoes chopped

Bake pie crust according to pie crust directions in dessert section of this book. Reduce oven heat to 350 degrees. Sprinkle cheese and green chilies on cooled pie crust. Mix eggs, sour cream, wheat berry puree and cream cheese together. Pour over green chilies. Cover exposed crust with tin foil or metal pie crust cover. Bake for about 20 minutes. Sprinkle diced ham on the outer edges of the pie tin and chopped tomatoes in the middle. Bake for about 40 more minutes or until knife inserted in the middle comes out clean. Mine always takes a good 15-20 minutes longer to bake.

**L** for a lighter recipe, use light sour cream and cream cheese
**V** leave out ham

For the Pie Crust

1 C + 2 T finely ground and sifted whole wheat flour
1 tsp wheat germ (optional)
½ C shortening (substitute part or all with Butter Flavored Crisco to add flavor)
1 T sugar (or to taste)
1 T cold water
1/8 tsp salt (or to taste)

Preheat oven to 450 degrees. Sift whole wheat flour twice. Cut shortening, salt, sugar and wheat germ into flour. Add cold water and mix with hand. Put ball of dough between two large pieces of saran wrap and roll in a circle until about 1/8-¼ in. thick. Pat dough into pie pan, and prick with fork every inch of sides and bottom. Bake for 10 minutes.

If it is a filled pie, bake for 45 minutes to an hour, according to recipe directions. Until pie filling is finished cooking and pie crust is golden brown. You may need to cover the edges of the crust with foil if they appear to be getting overdone.
Note: If making a quiche or dinner recipe with pie crust, you can choose to half the sugar to reduce the sweetness of the crust.

1 comment:

  1. That looks so delicious. I am going to try to convert it to Gluten Free for our family.