Prep 1 hr 10 mins
Cook 20 mins
This is such a great twist on the traditional quiche loaded with cream and cheese. Its equally as delicious, but so much better for you. :) It features fresh lettuce and gorgonzola cheese on a yeast based dough. You can use your own dough recipe if you so desire. Note: The prep time includes 50 minutes of rising time for the dough.
For the crust
- 125 g flour (1 cup)
- 100 g whole wheat flour
- 1⁄2 teaspoon active dry yeast
- 1 pinch salt
- 1 pinch sugar
- 150 ml lukewarm water
For the filling
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 200 g mixed salad greens, washed, dried and torn (e.g. rucola, endive, radicchio)
- salt and pepper
- 60 g gorgonzola, crumbled (or other blue cheese)
- 4 tablespoons freshly grated parmesan cheese
- 2 tablespoons sunflower seeds (or pine nuts)
- 1 tablespoon runny honey (optional)
- First make the dough: Combine both flours with yeast, salt and sugar in a big bowl. Add in the warm water and knead into a smooth dough.
- Cover and allow to rise in a warm place until dough has doubled (about 40 minutes).
- For the filling heat oil in a frying pan. Add in garlic and saute until slightly browned.
- Add in salad greens and saute until slightly wilted. Season with salt and pepper to taste and set aside.
- On a lightly floured surface roll out dough into a circle of 26 cm/10 inches in diameter. Place this in a greased springform pan and allow to rise again covered for 10 minutes.
- Pour salad greens into crust and dot with the crumbled blue cheese. Sprinkle with sunflower seeds and parmesan cheese.
- Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until crust is baked through and filling nicely browned (you may need to cover the quiche after a while).
- If you like drizzle with 1 tbs of runny honey before serving.