The night before we were set to leave for Boston, Stef and I needed to do a bit of fridge clean-out. Namely, he had a lot of veggies that he had yet to use and we were desperate to find a way to use a whole bag of spinach, a container of mushrooms, and a nearly-full carton of eggs.
What started out as frittata quickly morphed into something a bit more adventurous. I was desperate for the crisp crust (read: carbs) of a quiche and had just enough time to prepare it while Stef was out on his run.
Much to my chagrin, there was no butter to be found in the bachelor pad that he calls home. I was ready to resign myself to a crust-less quiche, when the stubborn, bull-headed Sara made an appearance. Normally she only rears her ugly head when giving someone the silent treatment or doing something just because a person said “I bet you can’t…”, it is thanks to this annoying determination that I can present a quiche the crust firmly on.
The secret to this crisp crust does not rely on butter nor shortening for its flakiness, but uses olive oil to get an all-purpose crust that can be used for virtually anything that requires a crust.
My view towards olive oil is similar to the way the father in My Big Fat Greek Wedding sees Windex: it is the cure for everything and there is no situation where olive oil cannot be used. It is with this mindset that this no-butter quiche was born. It won’t replace the delicious buttery flavor of a normal crust recipe, but it’s perfect for vegans or when there’s no butter to be found.
“Secret Ingredient” All-Purpose CrustMakes 1 crust for 9″ pie pan, easily doubled
- 1 cup all-purpose flour (a gluten-free flour like spelt could easily be substituted)
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/4 ice water (the colder the better!)
- Mix flour and salt in bowl.
- In a separate bowl, beat oil and ice water water with whisk or fork. The idea is that using ice water will thicken the olive oil to achieve a similar consistency to butter or similar shortenings.
- Pour olive oil mixture into flour and mix with fork until dough forms.
- Roll out to desired thickness and press into 9″ pie pan.
- Fill and bake at 400 degrees Fahrenheit until done.