Healthy Vegetable Quiche with Whole Wheat Crust

1Preheat your oven to 375°F (190°C).

2In a large mixing bowl, combine whole wheat flour (1 cup) and all-purpose flour (½ cup). Cut the cold unsalted butter (½ cup) into small cubes and incorporate it into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.

3Add ice water (4-6 tbsp), one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

4While the dough chills, prepare the filling. Heat olive oil (1 tbsp) in a large skillet over medium heat. Add the finely chopped onion (1 small) and minced garlic (2 cloves); sauté until softened and fragrant, about 5 minutes.

5Add the broccoli florets (1 cup), diced red bell pepper, (1) and diced zucchini (1 small) to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender but still crisp. Remove from heat and let cool slightly.

6In a large bowl, whisk together the eggs (6 large), skim milk (1 cup), grated low-fat cheddar cheese (½ cup), grated Parmesan cheese (¼ cup), salt, and pepper.

7After chilling, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the pie dish and trim any excess around the edges. Prick the bottom with a fork to prevent bubbling during baking.

8Fill the crust with the sautéed vegetables. Pour the egg and cheese mixture over the vegetables.

9Bake the quiche in the preheated oven for about 35-40 minutes, or until the top is golden and the center is set. Allow the quiche to cool for a few minutes before slicing and serving.