Gruyere | Kretschmer Wheat Germ
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Gruyere

Zucchini, Gruyere and Wheat Germ Quiche

Zucchini, Gruyere and Wheat Germ Quiche

Nutrition Facts

Serving Size: 1 slice (1/8 of quiche) (155g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 240
Calories From Fat 110
  • % Daily Value
  • Total Fat 12g 18%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 85mg 25%
  • Sodium 240mg 10%
  • Potassium 350mg 10%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 2g 8%
  • Sugars 6g
  • Protein 11g
  • Vitamin A 10% Vitamin C 15%
  • Calcium 20% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 25%
  • Magnesium 10% Zinc 10%

Making your own crust may seem daunting, but follow these easy directions and you’ll have a delicious brunch dish everyone can enjoy. We’ve added a nutty flavor to the crust by using wheat germ and lightened the filling by using fat-free evaporated milk instead of heavy cream.

Serves 8

Crust:

1 cup all-purpose flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 tablespoons unsalted butter

2 tablespoons canola oil

3 to 4 tablespoons ice water


Filling:

1 teaspoon olive oil

1/2 cup chopped leeks, white and light green parts only

1 large zucchini, sliced into half-moons, about 2 3/4 cups

1 tablespoon chopped fresh thyme

2 tablespoons Kretschmer Original Toasted Wheat Germ, divided

3 large eggs

3/4 cup 1 percent milk

3/4 cup fat-free evaporated milk

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3/4 cup shredded Gruyere cheese (2 1/4 ounces)


To prepare crust, position rack in lower third of oven; preheat to 400° F.

Stir flour, wheat germ and 1/4 teaspoon salt in medium bowl. Add butter and oil and stir to make a crumbly mixture. Using 1 tablespoon at a time, gradually stir in ice water just until the dough holds together on its own when pinched. Knead the dough in the bowl a few times to help it come together. Press the dough into a disk.

Place dough between two sheets of parchment or wax paper and roll into a 10-inch circle. Remove the top sheet and invert dough into a 9-inch pie pan. Remove remaining paper and patch any tears in dough. Fold edges under at the rim and crimp with a fork or press to reduce shrinking.

Loosely line dough with a piece of foil or parchment paper and fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove the foil or paper and weights and continue baking just until lightly browned, 7 minutes more. (The crust will not be fully baked.) Let cool. Reduce oven temperature to 350° F.

To prepare filling, add olive oil to large skillet. Heat over medium-high heat, add leeks and cook for 2 minutes until softened. Add zucchini and cook for an additional 7 minutes, stirring often so it doesn't burn. Remove from heat, stir in 1 tablespoon wheat germ and thyme and let cool.

Meanwhile, whisk eggs well in a large bowl. Add milk, evaporated milk, salt and pepper and stir to combine.

Once crust is cool, spread zucchini mixture over crust, pour egg mixture over the top and sprinkle with cheese and remaining 1 tablespoon wheat germ. Bake quiche until knife inserted in center comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool for at least 15 minutes before serving.

Wheat Germ Crepes with Spinach and Ricotta

Wheat Germ Crepes with Spinach and Ricotta

Nutrition Facts

Serving Size: 1 crepe (165g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 210
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 5g 25%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 50mg 17%
  • Sodium 280mg 12%
  • Potassium 400mg 11%
  • Total Carbohydrate 18g 6%
  • Dietary Fiber 4g 16%
  • Sugars 3g
  • Protein 12g
  • Vitamin A 140% Vitamin C 6%
  • Calcium 30% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 30% Phosphorus 20%
  • Magnesium 15% Zinc 10%

These crepes are perfect for a savory weeknight meal or weekend lunch with friends. Serve with a mixed green salad and some home-brewed iced tea.

Serves 8

Filling

2 teaspoons unsalted butter

1/4 cup finely chopped shallots

1 pound frozen chopped spinach, thawed

1 cup part-skim ricotta cheese

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1/8 teaspoon pepper

Crepes

1/2 cup all-purpose  flour

1/2 cup buckwheat flour

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

1 egg

1 1/4 cups low-fat (1 percent) milk, plus more to thin batter if necessary

1 tablespoon unsalted butter, melted, plus about 2 teaspoons for greasing pan

1/2 cup grated Gruyere cheese

To make filling, in 10-inch skillet melt butter over medium heat. Add shallots and cook until softened but not browned, about 5 minutes. Add spinach and continue to cook until spinach is hot and moisture is absorbed, about 5 minutes. Remove from heat and transfer to bowl; cool to room temperature. Once cooled, stir in ricotta cheese, nutmeg, salt and pepper. Set aside until ready to fill crepes.

To make crepes, in medium bowl mix together flours, wheat germ and salt. In separate bowl whisk egg, milk and melted butter. Add egg mixture to dry ingredients and whisk until smooth. Add milk as necessary until batter is similar in thickness to pancake batter.

Heat 10-inch nonstick skillet over medium-high heat; brush pan lightly with butter. Pour 1/4 cup batter into center of skillet and swirl to coat, using the bottom of a metal measuring cup to help evenly and thinly spread batter*. Cook crepe until golden on bottom, 2 to 3 minutes. Turn over using a spatula and cook another 2 to 3 minutes, until golden. Transfer to plate and repeat with remaining batter.

To assemble and bake, preheat oven to 350° F. Grease 9 x 13-inch oven-proof dish with butter. Working with one crepe at a time, make a thin line down the center of the crepe with generous 1/4 cup spinach and ricotta filling. Roll crepe and place sealed side down in pan. Repeat with remaining crepes.

Evenly sprinkle Gruyere cheese over crepes and bake 15 minutes, until cheese is melted. Remove from oven and serve immediately.

*Remove skillet from heat when pouring in batter to slow cooking process and allow you to evenly swirl and thinly coat pan completely.

Recipe Type: