This savoury tart or quiche was inspired by the contents of the fridge crisper — a bunch of leeks and a handful of mushrooms — and proved delicious enough to please even a quiche-cynic!
Pastry making is always a learning experience for me. To appease an irritable tummy, I use whole grains where possible and often have to experiment for success. A 100% whole wheat crust does not always roll properly for me, and I have been known to piece together a crust using little bits.
The pastry shell recipe, adapted from Jeanne Lemlin’s Vegetable Quiche with Smoked Cheese in the Vegetarian Pleasures cookbook, uses about 60% whole wheat and works very well. The dough was easy to roll and turned out flaky and delicious. My secret: add extra butter and refold dough while rolling.
And because two crusts are as easy to make as one, I doubled the recipe and froze a Broccoli and Sundried Tomato Tart for a rainy day.