This quiche can be made without the crust for a lighter meal.

For the crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup chilled water

For the filling
1 small onion, minced
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons yellow curry powder
Salt and pepper, to taste
1 cup peas
1 cup diced asparagus
3 large eggs
½ cup sour cream
½ cup coconut milk or half and half

Combine the flours and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball, cover with plastic wrap and refrigerate 30 minutes before use.

Meanwhile, heat a large pan over medium heat. Sauté the onion in olive oil until golden, 7 to 10 minutes. Add the garlic and curry and cook for 1 to 2 minutes until fragrant. Add the peas and asparagus (and a tablespoon of water if needed). Season with salt and pepper, and sauté for 5 minutes.

In a large bowl combine the eggs, sour cream and  coconut milk (or half and half ). Season with salt and pepper and whisk until smooth. Stir in the cooked vegetables. Set aside.

Preheat the oven to 375.

Roll out the dough on a lightly floured surface into a 12 to 15-inch circle. Transfer the dough to a large deep pie dish and press it down.

Blind bake the crust. Lightly pierce the base of the molded dough with a fork in several areas. Place parchment paper or foil on it and weigh it down with dried beans, lentils or rice. Bake it for 10 to 15 minutes. Remove the parchment and bean weights and bake it for another 5 minutes.

Fill the crust with the vegetable and cream mixture. Bake until the crust is golden and the filling set, 20 to 30 minutes. Serve warm.

Serves 4


1 small head cauliflower
1 small red onion, thinly sliced
1 teaspoon turmeric powder
2 teaspoons ground coriander
1 teaspoon dried oregano
Sea salt and freshly ground pepper
1/3 cup olive oil
2/3 cup grated pecorino or Parmesan


Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper.

On a cutting board, trim the cauliflower and cut it into small florets.

In a large bowl, combine the cauliflower with the onion, turmeric, coriander, oregano, salt, pepper and olive oil. Toss well to coat using your hands.

Arrange the cauliflower mixture in a single layer in the prepared pan. Roast until the cauliflower is crisp-tender and browned, 20 to 25 minutes. Top with the grated cheese and roast for another 10 minutes.

Serve warm.
Makes 4 side servings


2 large eggs
2/3 cup turbinado sugar
5 tablespoons unsalted butter, melted and cooled (or half butter, half canola oil)
1 tablespoon milk
½ teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup whole wheat flour
3 tablespoons natural unsweetened cocoa powder
½ teaspoon ground cinnamon
1/2 teaspoon baking powder
1/3 cup finely chopped dark chocolate or mini chocolate chips


Preheat the oven to 350 degrees Fahrenheit. Butter a 12-madeleine non-stick madeleine tin.

Beat the eggs with the sugar, butter, milk, vanilla extract, and salt in a medium mixing bowl until frothy.

Sift together the flour, cocoa powder, cinnamon and baking powder in a separate bowl. Whisk them into the liquid mixture until homogenous. Fold in the chopped chocolate or chocolate chips.

Spoon the batter into the molds, filling each one a little over halfway. Bake until the madeleines are puffed up and set, 10 minutes.
Makes 12 madeleines