OK, I know I have other quiche recipes on this site, but can you really ever have too many great quiche recipes on hand? Especially recipes for quiches that are a bit healthier than some and also stinkin’ easy to prepare. I think not! Plus, contain ingredients most of us always have on hand. Because, if you are like me, sometimes I don’t have Swiss or Jarlsberg cheese in my refrigerator. But I almost always have mozzarella cheese. (You just never know when a pizza craving might hit you in the middle of the night! For that alone mozzarella cheese must always be available.)

And even though I already feature a non-rollout whole-wheat crust in my recipe for Ham, Caramelized Onion, and Swiss Cheese Quiche, the crust isn’t made with 100% whole-wheat flour. And that’s what I was looking to produce when I first thought about a new and healthier quiche recipe.

And believe me, I looked at a lot of whole-wheat pastry recipes before choosing this one to try. Some included all-purpose flour in addition to whole-wheat flour, some had added sugar, some were all olive oil or all veggie oil, others called for cold water, or melted butter, you name it. So, I finally said to heck with the recipes I could find and came up with my own version. However, I did take inspiration from the amish365.com site. I changed Kevin’s crust recipe somewhat, but his was still the closest I could find to what I had in mind. I just didn’t want to use any sugar, and I wanted to use at least some olive oil. So, I decided to use half olive oil and half veggie oil. And I have to say, this recipe made for one tasty and incredibly easy crust to prepare.

As far as the filling is concerned, it’s pretty standard except for the mozzarella cheese. I was half afraid the filling would be boring because mozzarella cheese has a blander flavor than both Swiss and Jarlsberg cheese, but that was absolutely not the case. It was perfect. A bit salty, but I reduced the salt from ½ teaspoon in my original recipe, to the “pinch” of salt you will find in the perfected recipe below.

So, all in all, I would whole heartedly recommend you make this quiche in the near future.

Well, that’s it for today. It’s predicted to be very hot today and for the next 3-4 days. So, I have already watered all the pots and water needy plants in our yard this morning. The heat pump is working away to keep our house cool, and I have left-over quiche to serve for dinner tonight. All I have to do today is make a big old green salad to accompany the quiche. I should be able to manage that, if of course I pace myself. Which believe me, I have become very accustomed to doing.

I never thought I would reach a time when my diminishing energy would be an acceptable reality. Maybe I’m finally growing up! Because, why should I still have boundless energy when my friends and relatives who are the same age as I am, are also slowing down. What kind of conceit would I have to possess that would make me think I was a human anomaly? Inconceivable conceit, that’s what! So, I am learning to be content with my many blessings. A fabulous husband, wonderful family, true friends, a lovely home, a few medical conditions that cause concern, but none that are life threatening. So, am I going to let my waning energy get me down? Hell no! I’m going to accept it as my reward for living a full and rich life!  Now, if you will excuse me, I’m going to take a much-deserved nap!

Peace and love to all.

Crust:

1½ c. stone-ground whole-wheat flour

½ tsp. kosher salt

¼ c. extra virgin olive oil

¼ c. veggie oil

3 T. milk   

Place the flour and salt in a 9-inch pie pan and mix until evenly blended.

In a measuring cup, whisk the oils and milk together until creamy.

Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first up the sides of the pie pan and then across the bottom. Form the dough around the rim as flat and even as possible. Prick the crust with a table fork (sides and bottom) and bake for 12 minutes in a pre-heated 425-degree oven. While the crust pre-bakes prepare the filling.

After 12 minutes, remove pie pan from oven. Reduce heat to 350-degrees. Set crust aside.  

Filling:

6 lg. eggs

1 c. half & half (or half whipping cream and half low-fat milk)

½ tsp. Dijon mustard

pinch kosher salt

freshly ground black pepper

9 strips thick meaty bacon, chopped and cooked until crisp

2 c. grated mozzarella cheese, divided

¼ c. chopped fresh chives or thinly sliced green onions

1½ c. thinly sliced baby spinach

ground nutmeg

Whisk the eggs, half & half, Dijon mustard, salt, and pepper together. Layer the cooked bacon, 1 cup of the mozzarella cheese, chives, and spinach in the partially baked pie crust.   

Carefully pour egg mixture over the layers. Sprinkle remaining 1 cup of mozzarella cheese over the egg mixture. Lightly sprinkle with ground nutmeg. Place strips of aluminum foil over the edge of the pie crust. (The edges are probably already brown from the pre-baking. You don’t want them any darker.)

Bake at 350-degrees for 40-45 mins, or until cooked all the way through. To check if the quiche is set (done), stick a toothpick into the center of the quiche. If it comes out clean, the quiche is ready to come out of the oven.

Remove from oven. Let stand for 5-10 minutes before serving.