Let’s face it; quiche is never going to be perfect slim-line food. There is far too much butter involved for that to happen. Big sigh! But, do not despair. There are ways to eat it without having to change to a larger size in clothes.
· Run around the block ten times before eating or walk up the stairs of a 10-story building, twice.
· Make a BIG salad to go with it and eat a HUGE portion of salad and small portion of a quiche.
I go for the latter option. And I also aim to make my pastry as healthy as is possible when butter is involved. Yes, I make my own pastry and no, it is not difficult to do. Not only is it quite easy to make – it has the potential to leave everyone eating it being seriously impressed.
Until I moved to Britain, I didn’t realise you could actually buy ready-made pastry cases. I couldn’t understand why people kept raving about my pastry and asking me if I had made it myself.
I use my hands to make my pastry – no machines involved, not even a rolling pin to roll out the pastry. Hands only! I find that I can use less flour this way and get a really flaky pastry that melts in your mouth.
So, before you take a look at my quiche recipes - roll up your sleeves, get that flour out and let’s make some pastry…
Ah yes, flour - let me start by talking about what flour to use. I prefer to use a mix of wholemeal (wholewheat), spelt and/or white flour.
These days in the UK you can get your hands on really good stone-ground, organic flour from specialist mills in the bigger supermarkets. OK, you pay a little bit more for these types of flour but here’s the deal – in mass produced flour most of the nutrients have been removed while a wide variety of additives have been added.
How to make really tasty and healthier pastry for quiche using different types of flour - including spelt flour.
A green dream - this leek and courgette quiche with spinach and spring onions as well is exceptionally tasty.
This butternut squash quiche is sensationally tasty. The pastry has a wonderfully nutty flavour thanks to the wholegrain spelt flour that I use to make it.
A full-flavoured broccoli and spinach quiche with a fantastically tasty pastry made with wholegrain spelt flour.
A summery and utterly gorgeous tomato and basil quiche with a spelt pastry.
A full-flavoured beetroot quiche with a spelt pastry.
A really delicious smoked salmon quiche with an incredibly flaky spelt pastry.
am using mozzarella and parmesan cheese in this very tasty carrot and
pepper quiche, and the pastry is made with spelt flour. Yum!
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