Quiche is beautiful and versatile and it will impress people even though it takes little effort. I like to add different types of flour to the crust for that special something and just to change it up—here I used buckwheat flour because I had it on hand and I could. It adds a great nutty flavor to quiche. Enjoy!

Serves 6

For the crust:

½ cup of buckwheat flour

1½ cups all purpose flour

½ cup olive oil

Pinch of salt

For the filling:

1 tablespoon olive oil

1 shallot, chopped

1 cup of Brussels sprouts, chopped

1 cup portobello mushrooms, chopped

½ cup Parmesan cheese

5 eggs

1 cup 2% milk

Pinch of salt

Use a standing mixer to make the crust. You may need to add a little more olive oil and or flour to a dough-like consistency.

After making the dough, saute these ingredients over medium heat in oil: shallot, sprouts, and mushrooms. It’s done when the sprouts are wilted, about 7 minutes.

Mix eggs and milk together with salt in a separate bowl. Add cheese and stir.

Roll out dough on floured surface and fold in half. Pick up and place in pie dish and unfold. Cut any excess dough off around pie plate edges.

Cover bottom of dough with shallot mix, then top with egg and cheese mixture.

Bake at 400°F for 35–40 minutes. Let cool 5 minutes to set before serving.