Whole Wheat Nut Cheddar Crust for Quiche
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From The Big Book of Breakfast, 2003, by Maryana Vollstet. This crust is used for a salmon and cheddar quiche in the book, but could be used with other savory fillings as well.
- Ready In:
- 1 cup whole wheat flour
- 3⁄4 cup grated cheddar cheese
- 1⁄4 cup chopped almonds or 1/4 cup walnuts
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 6 tablespoons vegetable oil
- Preheat oven to 400 degrees Fahrenheit. In a medium bowl, combine all ingredients and mix well. Set aside 1/2 cup for topping the quiche. Using fingers, press remaining mixture into the bottom and up the sides of a 9-inch pie plate. To partially bake the crust, bake it for 10 minutes. Cool on a rack.
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