I believe I have published this crust before but….last time (or rather the first time) I had made it with an Apple Pie inside….no, no, no. This is waaay better! A broccoli/ham quiche. Savory and Savory, works best. Eat it warm just out of the oven – flaky, yummy. We had it fresh out and then again 2 hours later – the difference was amazing, fresh is best!
2/3 C. Rye Flour
1/2 C. Whole Wheat Flour
1 C. Unbleached White Flour
1/4 tsp. salt
2 sticks unsalted butter
1/3+ C. Cold Beer
Mix as you would any crust. This one is different rolling out so you need to roll it thicker – perhaps chilling in the fridge before you roll. I made two small quiches from this one recipe.
The insides were the usual suspects……1/5 C. half & half, 5 eggs, blended. Cheddar on the bottom, steamed broccoli & about a cup of cubed ham on top, dust with some more cheddar, bake at 400 for about an hour. Crispy crust – kind of like a wafer or something.
Last night while hanging out in front of/almost in the wood stove I hemmed the linens off the loom. I love the feel of these…..50% bamboo, 50% silk. Nice feel or “hand” as they say in the weaving world.
You just can’t see this green color as in true light. This looks like mustard! The next shot is them showing the other side, kind of nice.
Video update…..We were asked to send another introduction video to New York as they liked Paul and are very interested. Hummmmm.