Tomato, Corn, and Arugula Quiche with Whole Wheat Crust

July 27, 2014 § 4 Comments

tomato corn arugula quiche with whole wheat crust

I made quiche for only the first time recently, which is a bit crazy, given my love of eggs. I was planning on having four or so friends over for dinner on a Friday night, and it was going to be hot, hot, hot out, so a light dinner seemed to be in order.

As Friday grew closer, the guest list grew longer. A few friends asked to bring a couple other friends, and before I knew it, it had turned into a full-fledged dinner party. The more the merrier was my attitude (for the most part, I may have panicked about running out of food a few times…), and one quiche became two, which became three.

vegetables and eggs for quiche chopped vegetables for quiche



Needless to say, I got in a lot of quiche practice, and the night proved both that more people do indeed make a dinner merrier, and that I am unable to accurately assess how much food is necessary for a given number of people. I ended up with a whole extra quiche, and stored the slices away in the freezer. Over the next few weeks, Sam and I happily ate the leftovers–my freezer felt like such a treasure trove! But last Sunday, we polished it off, and I knew it was time to make another one.

dry ingredients whole what quiche crust

I relied on two recipes from The Kitchn in making this quiche. First, this post on how to make the crust right in the pie pan (so easy, and an amazing timesaver when the number of quiches you are making suddenly increases). And second, this post on how to bake the crust and make the egg filling.

mixing flours for quiche crust in pan pouring in milk quiche pouring in olive oil quiche adding liquid to quiche crust mixing quiche crust in pie pan blind baked crust quiche

I also learned from my friend Priya, who is an expert quiche maker, that its important to cook the vegetables and squeeze out all the water from the vegetables before adding them to the quiche. Otherwise, your quiche will be watery and won’t set nicely. Wringing out the water from vegetables is a kitchen task I do not enjoy, but trust me, the results are worth it. You won’t believe how much water you can squeeze out of your vegetables, and you can repurpose this broth in soups, pestos, you name it.

wilted tomatoes and corn for quiche adding arugula to pan for quiche wilting arugula for quiche draining vegetable quiche filling

You can of course fill your quiche with any vegetables and/or meat you like. I find sweet corn adds a really nice texture to the quiche, and adding wilted greens amps up the veggie component and helps fill me up. When I made quiches for my dinner party, I made three kinds:

  • Roasted red pepper (from the jar, thanks Trader Joe’s!), green onions, sweet italian chicken sausage, and fontina
  • Tomato, corn, onion, and pepper jack
  • Spinach, mushroom, and fontina

egg filling quiche pouring in milk whisking eggs for quiche sprinkling cheese over quiche crust arugula corn tomato filling in quiche crust pouring eggs into tomato corn arugula quiche quiche filling before baking

Breakfast for dinner, is there anything better?

slice of tomato corn arugula quiche

Tomato, Corn, and Arugula Quiche

Method slightly adapted from The Kitchn (here and here)

Note: Because you have to freeze and blind bake the crust, I like making the crust, freezing it,and baking it in the morning, or at least a few hours before I want to eat, so I’m not ravenous by the time the quiche is done.

For the Crust:

3/4 cup plus 3 tablespoons whole wheat flour

3/4 cup all purpose flour

1/2 teaspoon salt

1/2 cup oil (I used half vegetable oil and half olive oil, but you can use whatever you have on hand)

3 tablespoons milk

For the Filling:

2 cloves garlic

1 small onion

5 cups arugula

1 ear of corn

1/2 pint cherry tomatoes

1/2 cup shredded cheese (I used pepperjack, and you can add more if you want a richer quiche)

3 eggs

1 cup milk

1/2 cup yogurt (I used nonfat Greek yogurt)

1 teaspoon salt

Prepare the Crust

  1. In a 9-inch pie dish, stir together  the flours and salt with a fork.
  2. Add the oil and milk to the dish, and stir with a fork. Once the liquid has been mostly absorbed, you can use your hands to more thoroughly distribute the liquid and gather up flour that hasn’t been incorporated yet.
  3. When the dough is moist throughout, use your fingers to spread and press the crust into the pan, starting with the sides and then covering the bottom of the dish. I find that a lot of the dough accumulates in the middle of the bottom of the pan, so I use my fingers to spread this out more evenly.
  4. Place the crust in the freezer for 30 minutes. Preheat oven to 350 degrees.

Prepare the Vegetables

  1. While the crust is chilling, mince the garlic, dice the onion, halve the cherry tomatoes, cut the corn kernels off the cob (remember this trick!), and roughly chop the arugula.
  2. Drizzle a large skillet with olive oil and warm over medium heat. Add the garlic and cook for 30 seconds, then add the onion.
  3. Cook the onion, stirring occasionally, until it has a bit of color to it.
  4. Add the corn and tomatoes, and cook until the tomatoes wilt and release their juices.
  5. Add arugula to the pan, and stir frequently until it wilts, about 2 minutes.
  6. Season with salt and pepper.
  7. Transfer veggies to a colander placed over a bowl, and allow to cool and drain.

Blind Bake the Crust

  1. Remove the crust from the freezer. Cover the crust with parchment paper, and place pie weights, dried beans, or another pie dish (this is what I used) on top of the parchment paper to help the crust keep its shape during baking.
  2. Bake the crust for 20 minutes, then remove the parchment paper and pie weights (or whatever contraption you are using!) and bake for another 15 minutes, or until the crust is slightly brown.
  3. Allow the crust to cool.

Prepare the Quiche

  1. While the crust is cooling, squeeze the water out of your vegetable filling by placing the vegetables in a clean dish towel and wringing out the water.
  2. In a medium bowl, whisk together the eggs, milk, yogurt, and salt. I also added a few grinds of black pepper.
  3. Sprinkle half the cheese over the bottom of the crust.
  4. Add the vegetable filling and spread out evenly across the crust. I used my fingers to separate the arugula, which had clumped a bit during the wringing process.
  5. Pour the egg mixture into the pie dish, and sprinkle the rest of the cheese over the top of the quiche.

Bake the Quiche

  1. Bake for 35-40 minutes. The quiche is done when the edges are firm to the touch, but the middle is a little looser.
  2. Allow the quiche to cool for at least 20 minutes before serving, but ideally wait until the next day to eat.

This quiche is delicious cold and hot. I also found it held up in the freezer well. I cut the quiche into wedges and wrapped each wedge in tinfoil before freezing. To reheat, I zapped the quiche in the microwave (without the foil!) for 20-30 seconds, then baked it in the toaster oven until it was heated through. If you freeze it, I wouldn’t suggest eating it cold–it needs to be reheated or the texture won’t be quite right.


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