Self-Crusting Cheese Vegetable Egglet Pie - Quiche
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings, depending on how you slice it.
This pie magically separates into three layers and forms its own cheesy top crust while baking!
Flax Seed Pie Crust
  • 1 cup flour
  • ⅓ cup white whole wheat flour
  • 1 tablespoon flax seeds. crushed (A mortar and pestle works well for this)
  • ¼ cup cold unsalted butter, diced
  • ¼ cup cold shortening
  • ½ teaspoon salt
  • 6 tablespoons ice water1 egg white, beaten
  • 6 eggs, well-beaten
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 1 lb fresh spinach wilted in one clove chopped garlic and 1 tablespoon olive oil, squeezed dry if need be
  • red pepper flakes (optional)
  • ½ cup chopped green onion (white and green parts)
  • 1 red bell pepper, roasted, skinned and seeded
  • 1 yellow bell pepper, roasted, skinned and seeded
  • 1 orange bell pepper, roasted, skinned and seeded
  • 1½ cups shredded good Cheddar cheese
  • ¼ cup plus 2 tablespoons grated Parmesan cheese
  • salt and pepper for seasoning each layer
For Pie Dough
  1. Combine the flours, flax-seed and salt in a large bowl. Add the butter and shortening. Using your fingers, blend until the mixture resembles a coarse meal. Add the water and mix with your fingertips or large fork just until the dough comes together. (You can also use a food processor for this, but just quick pulses, do not run it on full speed, you want your dough to remain raggedy with bits of butter and shortening showing) Turn the dough out onto a well-floured board, form it into a disk with your hands, wrap in plastic wrap and refrigerate until ready to use..
  2. Remove dough from refrigerator and roll out to fit a 9-inch springform pan (if using a springform pan, grease it first) or very deep dish pie pan. Crimp the edges if using a pie pan, and freeze for 15-20 minutes.
  3. This dough can be refrigerated for up to 2 days or frozen for up to 3 months.
Make Filling, Assemble and Bake Pie
  1. Preheat oven to 375 degrees.
  2. Remove pie crust from freezer, then brush with egg white and prick all over with a fork. Place pie crust in oven and bake for 10 to 15 minutes, then remove and cool.
  3. Place all three peppers under the broiler and broil until charred black on each side, turning as each side chars. Place in a bowl and cover tightly with plastic wrap so they steam, about 15 minutes, making the skins easy to peel off. Seed and skin each pepper, then chop roughly. Put each roasted, chopped pepper in a bowl lined with a paper towel, blot to dry.
  4. Heat 1 tablespoon of olive ol in a pan, then add the garlic and saute until soft but not brown, Dump all the spinach in the pan and wilt it in the garlic oil for a few minutes. Add some red pepper flakes, of desired. Remove from pan into a bowl lined with paper towels, and blot it dry.
  5. In a bowl or large glass measuring cup, whisk together the eggs, cream, salt, black pepper, and Worcestershire sauce.
  6. Sprinkle the bottom of the crust with the 2 tablespoons of Parmesan cheese. Spread the garlic spinach over the parmesan cheese; top with green onions and a little of the custard. Next spread the chopped yellow bell pepper over the spinach and green onions. Top that with the cheddar cheese, and chopped orange bell pepper, and a little more custard. Press down if need be, and top with chopped red bell pepper. Pour the custard over the filling, and sprinkle the top with Parmesan cheese and any extra cheddar or green onions that are left over. IMPORTANT: season each layer with a little kosher or sea salt and pepper before topping with the next layer.
  7. Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 45 to 55 minutes.
Recipe by parsley sage sweet at