Buckwheat Crust

Annie Clapper
Bentonville, Arkansas

Red Barn Veggie Quiche with Buckwheat Whole Wheat Pastry

CRUST
1/2 cup (75g) buckwheat flour
1 cup (160g) whole wheat flour
1/2 (4g) tsp salt
1 tbsp (10g) sugar
1/2 cup (100g) refined coconut oil
1/4 cup (60g) ice water

CUSTARD
5 Red Barn Eggs
1 3/4 cups Oatly Barista Blend (or cream)
1 tsp salt– if adding cheese, you'll need to use less salt here
Sauteed vegetables of your choosing– we always use any veggies we got from our Red Barn delivery

1. Process buckwheat flour, 1/2 cup of the whole wheat flour, salt, and sugar in the food processor until combined. Pinch 1/2 inch chunks of coconut oil into the flour mixture and pulse until the dough begins to clump. Add remaining dough and pulse until just incorporated. Transfer the dough to a bowl.

2. Add ice water to the top of the dough and gently mix it in using a spoon or spatula. If the dough doesn't come together, add more ice water 1 tbsp at a time until it's ready. Form a 4 inch disk with the dough and wrap it. Let the dough rest for 30 mins at room temp before rolling out.

3. Roll the dough between two large pieces of parchment paper into a 12 inch circle. Take the top piece of parchment off and flip into your pie plate. Discard the top piece of parchment. Gently ease the dough into the pie plate by lifting the edge of the dough and pressing the dough into the dish while carefully trying to avoid rips.

4. Trim the overhang to 1/2 inch beyond the lip of the pie plate.Tuck the overhang under itself. Crimp the dough to your liking or press with a fork if that's more your style. Refrigerate for at least 30 mins or up to 24 hours.

5. Preheat the oven to 400 degrees. Place the pie plate on a roasting pan and blind bake the crust using parchment and pie weights (or dried beans) for 15 mins, taking the weights out 10 mins in.

6. While your dough is resting, sautee or roast whatever veggies you'd like to add to the quiche. We have used swiss chard, caramelized onions, mushrooms, Brussels sprouts, cherry tomatoes, kale, the list goes on. Just make sure to pre-cook the veggies thoroughly so that they don't add water to the filling.

7. During blind baking, whisk eggs, milk, and salt. You can even toss some fresh Red Barn chives into the mix.

8. When blind baking is complete, take the pie plate out and add the vegetables, spreading evenly through the dish. Place the pie plate onto the roasting pan and onto the rack in the oven. Slide the rack out and carefully pour the custard into the quiche, trying not to spill the custard. Slide the rack back in, and bake at 375 for 40-50 mins or until a knife comes out clean from the center of the quiche.

9. Let the quiche cool for at least 30 minutes before digging in.

This year, I discovered both my family’s love of quiche and that they would eat almost any vegetable I threw in there. I began taking local veggies and eggs from a farm a mile from our house and putting whatever we had from our weekly order into a quiche. It has been a comfort staple this year when things have been so uncertain.