MMMMM---------------------------CRUST--------------------------------
2 c Whole wheat flour
1 ts Salt
1/2 c Butter
1/4 c Water
MMMMM--------------------------FILLING-------------------------------
1 c Vegetables; stir-fried *
1 c Cheese; or more; grated
2 Eggs; beaten
1 c Milk
1/2 ts Salt
MMMMM------------------------TOFU OPTION-----------------------------
Substitute tofu for 1 egg
-and 1/2 c milk
Before I began a hiking expedition for 5 weeks in the Wind Rivers of
Wyoming with the National Outdoor Leadership School, I envisioned a
diet of lots of beans, rice, and cheese. However, after we all
learned the basics of backwoods baking, I attempted to bake a
wildflower quiche with a whole wheat crust. The quiche, along with a
fresh greens salad and brown rice, was a success and started my
cooking group on its way to the most exquisite gourmet banquets.
Crust:
Mix flour and salt.
Add slices of butter and mix together with a fork.
Add water and mix until doughy consistency.
Flatten iunto pancake shape and transfer gently to frying pan.
Push out sides and pull up edges of dough until you have lined entire
inside of pan.
Filling:
Quiche is best when made in three layers.
Layer One:
Spread one cup of stir-fried vegetables on the borttom of the crust.
