RECIPE BY STEFANI GLASS OF THE GLASS HOUSE KITCHEN BLOG
Yields: One quiche
3.5 oz. whole wheat flour
3.5 oz. spelt flour
3.5 oz. butter
1/2 tsp. salt
Up to 1/4 cup cold water
8 oz. mix of Georgia Gold Clothbound Cheddar, Fortsonia and Cherokee Rose, grated
1/2 cup milk, divided
1 tbsp whole wheat flour
5 oz. sour cream
1 tbsp mustard
2 tbsp fresh chives, chopped
a pinch of nutmeg
sea salt and cracked black pepper
Preheat the oven to 400 degrees.
Place the flours, butter and salt in a food processor and turn on. With the machine running, add spoonfuls of cold water. As soon as the dough forms a lump, turn the machine off. Roll out the dough, and transfer to a lightly greased quiche form. Prick the dough on the bottom all over with a fork, and place the cheeses on top of the dough. Place in the refrigerator while assembling the filling.
Take a few tbsp of the milk and mix with the tablespoon of whole wheat flour. Add the remaining milk, sour cream, mustard, eggs and chives. Season to taste with salt, pepper and nutmeg.
Pour the egg mixture over the cheese, and bake the quiche for about 30 minutes until set and golden.