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Irish Soda Bread Quiche Crust

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For your special Irish themed dishes, this quiche crust makes for a special finish that is both tasty and authentic.

This makes two pie crusts.

Ingredients

  • Nonstick cooking spray
  • cups white unbleached bread flour or all-purpose flour
  • tablespoons granulated sugar
  • tablespoon Ener-G baking soda
  • tablespoon Featherweight baking powder
  • large egg
  • 1 cup lowfat buttermilk (with less than 130 mg sodium per 1 cup)*
  • 1/2 cup unsalted butter, melted
  • 1/2 cup dried currants
  • 1/2 cup seedless golden raisins, not packed
  • tablespoon caraway seeds

Directions

  • Preheat oven to 325 F. Lightly coat a 5×9-inch loaf pan with nonstick spray, then dust lightly with flour; set aside. In a large bowl, combine the 3 cups flour, sugar, baking soda, and baking powder. make a well in the center of the flour mixture; set aside.
  • In a medium bowl, lightly beat the egg; add buttermilk and melted butter. Stir in currants, raisins, and caraway seed. Add egg mixture all at once to flour mixture. Stir just until moistened.
  • Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Transfer dough to the prepared loaf pan.
  • Bake on middle oven rack about 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. Can store covered on the counter top or in the refrigerator.
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Base Quiche Mix

This one is key to nearly all of these recipes.  If you don’t use this you’ll be making something other than a quiche.  Since all of our recipes are designed to make two pies that fill two 9-1/2″ pie pans, this is critical to use this mix to add the final touches to your quiche.

This is for making 2 quiches.

Ingredients

  • 8 eggs
  • 1/2 pint of half and half
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

Preparation

Since our quiches’ fillings are usually prepared the prior day and assembled into the pie shells very early in the morning, we usually prepare this so that it’s just a quick whip and pour into the loaded pie shells.  We use a 1/2 quart container to combine all these ingredients and whip them up.  Then keep them refrigerated until final assembly.

Final Assembly

Since this usually happens around 0600 on Sunday mornings, the simpler the better.  After the pie pans are filled with the quiche du jour contents and almost ready to go in the preheated oven,  get this out of the refrigerator.  Whip this up again for a couple of minutes to help make it a little fluffier and add this to the pies.  If the recipe calls for an additional topping this should be your next to the last step before going into the oven.