This is a quiche you can feel great about, courtesy of Palm Done Right. The crust uses red palm oil (hello antioxidants) for a pliable, golden dough and flaky crust filled with fresh spring veggies. Quiche crust adapted from The Food Lab. A delicious dish for an Easter buffet!
- 2 cups all-purpose flour
- Sea salt
- 1/4 cup plus 2 tablespoons red palm oil, divided
- 1/2 cup ice water
- 2 cups slice cremini mushrooms
- 2 cupls sliced leeks, white part only
- 3 sprigs thyme
- 3 garlic cloves, minced
- Freshly ground black pepper
- 1/4 cup dry white wine
- 6 large eggs
- 1/2 cup half-and-half
- 1 cup grated Swiss cheese
- Preheat oven to 375 degrees.
- Mix flour with ½ teaspoon salt in a bowl. Add ¼ cup of red palm oil a teaspoon at a time, mixing with your hands until the mixture looks like sand. Add water slowly (you may not use it all) until the mixture comes together to form a smooth ball. The dough should be slightly tacky, but not dry or sticky. Set dough aside while making the filling.
- Heat remaining 2 tablespoons red palm oil in a large sauté pan over medium-high heat. Swirl oil around the pan and add the mushrooms, leeks and thyme. Toss to coat and cook for 12-15 minutes, until nearly all liquid is gone from the pan. Add the garlic, season with salt and pepper to taste and sauté another 2 minutes, until garlic is fragrant and vegetables are just gilded with color. Remove pan from heat.
- Let vegetables cool while rolling out the dough to a 10-inch circle with a lightly floured rolling pin. Transfer to line a 9-inch pie pan. Trim the excess dough and crimp the edge. Spoon the vegetable mixture into the crust.
- Whisk the eggs and half-and-half together in a bowl, season with salt and pepper, and pour over the top of the vegetables. Top with cheese.
- Transfer quiche to the oven and cook for 40 minutes, until filling is set in the center.
What is Palm Oil and Why Should I Care?
Palm oil comes from the fruit of the African oil palm, Elaesis Guineensis, one of the two main fruit-bearing tropical palm species (the other being Cocos Nucifera, which produces coconuts). Oil palms begin producing fruit once they’re 3-4 years old, yet will continue to grow and produce year-round for up to forty years. As the oil palm grows, it sends out a new set of leaves from the tip of the trunk, which then forms flowers that turn into fruit clusters (in industry terms, these are called fresh fruit bunches, or FFB).
The oil palm plant is incredibly versatile. The oil from the kernel is pressed separately from the the pulp, and has a higher saturated fat content. That, along with its high lauric acid content, makes palm kernel oil perfect for soaps, household cleaning products, personal care products and cosmetics. When the pulp of the fruit is pressed, the result is unrefined red palm oil, which is high in antioxidants and beta-Carotenes, and has a mid-range smoke point and nutty taste that make it a terrific cooking oil for baking, sautéing and medium heat frying.
The oil palm plant is incredibly versatile and can be found in over 50 percent of products currently on shelves — everything from food to cosmetics and cleaning products. So while palm oil is an inherently sustainable, healthy oil, the way in which most palm oil is being produced has led to deforestation, habitat destruction, soil depletion and has a negative impact on communities, cultures, farmers and consumer health (referred to a “conflict palm”).
Given that it’s so prevalent in the supply chain, it’s important to understand the impact of palm oil in order to make informed choices, for the environment, for social justice, and for your health. Learn more about the positive benefits of sustainably sourced palm oil by visiting www.palmdoneright.com.