Those eggs I had for breakfast? They sparked a craving in me bright and early and I knew I’d be making breakfast for dinner tonight.
Bring on the quiche!
I wanted to make a yummy quiche, but didn’t have any pie crust on hand, nor did I feel like making one from scratch, so I set out to find a recipe for quiche with a non-traditional crust.
I found a recipe for artichoke quiche through MyRecipes.com that I figured I could tweak. I upped the veggie content in the dish and changed a handful of other things in order to use ingredients I had on hand.
A combination of cooked pearled barley, egg whites, garlic and cheese ended up serving as my crust and I loved the dense, chewy texture.
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- Adapted from Artichoke Quiche, MyRecipes.com
Artichoke and Broccoli Quiche with a Barley Crust
- Cook Time: 60 minutes
- Total Time: 1 hour
- Yield: 6 slices 1x
- Category: dinner, recipes
Description
A combination of cooked pearled barley, egg whites, garlic and cheese ended up serving as my crust and I loved the dense, chewy texture.
Ingredients
- 1 cup cooked pearled barley
- 3/4 cup reduced-fat shredded cheese
- 6 egg whites
- 1 teaspoon garlic salt
- 1 small garlic clove, diced
- 1 (14-ounce) can quartered artichoke hearts, drained
- 3/4 cup almond milk (regular milk will also work)
- 1/4 cup chopped onion
- 1 tablespoon Dijon mustard
- 1 cup chopped broccoli florets
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°.
- Combine barley, 1/4 cup cheese, 2 egg whites, garlic salt and garlic. Stir together and pour into a 9-inch pie plate coated with cooking spray. Bake for 5 minutes.
- Arrange artichoke quarters on bottom of barley crust and sprinkle evenly with remaining 1/2 cup cheese.
- Combine remaining four egg whites, milk, onion, mustard broccoli, salt and pepper and pour over cheese.
- Bake for 55 minutes or until set. Let cool for 5 minutes and cut into six wedges.
I had two extra-large slices and really enjoyed the quiche. There is only one small slice remaining, so it’s safe to say that this quiche was a hit in our house.
After dinner, Ryan and I took Sadie on her evening walk and now I’m feeling extra cozy in my pajamas and am off to read The Paris Wife! I’m about halfway through this month’s book club selection and am enjoying it so far.
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that looks so good! my dinner only had one vegetable {onions} and this just makes me want to find something GREEN
This looks sooooooooooo good!!!
looks really yummy julie!
yum!! i need to make breakfast for dinner again soon – it’s been awhile! breakfast is my favorite meal of the day so it only makes sense! 😉
i just made a sauteed mushroom and spinach quiche last week because I was craving eggs, too! Your recipe sounds really interesting; I love artichoke hearts, and the pearled barley is a unique ingredient – I definitely want to try this out!
I absolutely love quiche!!! It’s one of my mom’s favorite dishes and she used to make it every once and while at home! Haha or just bought it and warmed it up…
I have never heard of such a creative pie crust! I’m actually not a huge fan of pie crust in general, so I definitely think I will give that a try next time – thanks!
I wasn’t hungry, but OMG this looks SO GOOD! The pie crust sounds killah and the cheesey, artichokey goodness…dang!
Oh wow!! I’m a really big quiche fan …. and have a weird secret love for barley. I think I need to give this a shot 🙂
Sounds so delicious! Simple is my favorite. You are actually the reason why I have barley in my fridge right now 🙂
Yum!! This looks great. I haven’t had artichokes in a while and they sound great right now!
I loveeee a good quiche, and this looks like such an interesting take on the traditional quiche. Nice job!
I love quiche! This is great because I love traditional dishes made in a nontraditional way – definitely going to try it!
Oh yum! That sounds so good! Broccoli is my favorite ingredient in omelets and quiches. Love the crust variation too!
Just picked up the book…hope to get into it tonight!
DInner looks awesome, by the way.
This looks so good! I love quiche, its the perfect way to get protein and veggies all in one!
I’ve been looking for a veggie-filled recipe and this looks awesome! Thanks so much for posting 🙂
Omg that looks amazing!! I need to make that sometime soon! Thanks for sharing!
That looks DELICIOUS! I can’t wait to try it! I had barley risotto tonight with artichokes, but this looks so good! What are you giving up for lent?! I remember in the past you gave up sweets! I’m not sure if I can do that one!
i’m not giving up anything this year, just adding a few things to my life. 🙂
This looks fantastic! The crust sounds so unique!
omg that looks so good. can you mail me some ASAP? my tummy just growled… haha
Yum!!!!!
i am so happy that you, too, love barley, julie! they’re like little jewels! and a lost art, too! nobody uses barley these days!!!!! so thanks 🙂
Wow that sounds amazing…although I think step 3 meant to say barley crust?
oops! edited. thanks, khushboo!
This looks amazing! I wonder if I could use quinoa instead of barley for the crust? Might need to have a play with this recipe and find out 🙂
x
This is such an interesting recipe! I love that you used barley for the crust. I’ve never made a quiche before and this one looks great. Must try it! 🙂
Looks delish! I was debating what to make for dinner tonight and I think this is the winner! Thanks 😀
My hubby (who does all the cooking, and is a baker) has found that those ready made Pillsbury pie crusts in the red box in the refrigerated section are good if you’re in a bind and want to make a chicken pot pie or something crusty. They taste great!
This recipe looks and sounds amazing! I can’t wait to make it this weekend! Thank you for sharing.
This sounds delicious! I’m not sure if my husband with go for the barley crust, but hey, then that would just mean more for me right? 😉
Do you think unsweetened almond milk would work?
Great recipe! Thank you.
What is the nutritional value of each slice?