There is a whole class of foods that I am avoiding in my crusade to be ‘healthy’, and sadly it’s one of the most important food groups to me. I’m talking about pies, quiches, and other delicious foods delivered in a flaky and tender pastry crust. I’ve learned to fear the use of white flour and rebel against the large amounts of fat, which both make a crust so wonderfully good.
Is it possible to find crust alternatives which also taste like something other than cardboard?
I’ve been following the healthy crust quest of Helen from Food Stories as she experiments with vegetable-based crusts, one using carrots and another using beets. It can be difficult to formulate a crust when omitting oil, but it’s not impossible. I’m eager to see what she tries next.
Recently, I made a quiche using a polenta crust and found that this worked well. My instructions for how to make polenta will give you the basic info on making the polenta. To boost it with more flavor, you can add herbs, grated parmesan or even use a vegetable broth as the liquid when preparing the polenta.
Once the polenta begins to cool and set, use your hands to press it into a pie plate or tart pan. Create a crust that is at least 1/4″ thick. I pre-bake the crust for about 10 minutes before filling with my quiche ingredients. Proceed with baking the quiche as normal.
The crust remains firm and holds the ingredients well. As the quiche cools, you can easily remove it if using a tart pan with a removable bottom.
You can also use mashed potatoes in a similar way, however I suspect it won’t create a strong crust that that will hold its shape. But, it does offer another alternative :-)
{ 15 comments… read them below or add one }
Allen it’s brilliant! It looks really crust-like, I can’t believe how well it held together. Looks really satisfying too. Polenta eh? It’s versatile that’s for sure. This is a great alternative - let the healthy crust making continue!
Great idea to use polenta! I bet it adds a good flavor as well.
Hey Allen, this healthier version looks really good. I have been trying to eat healthier too, but sometimes it is so hard, I understand your struggle when it comes to this.
Keep smiling my friend :)
More on the “famous pie crust quest of 2008″…gee you were quick to respond to Helen’s call. Very ingenious Allen…will def have to look into it.
Awesome solution, Allen! It looks perfect and sturdy from here!
I peeked in an old fat-free baking book and their SOP for pie crust is to use finely ground muesli. I’ll have to see what they used to bind it together. (hmmm… fat-free yogurt? hahaha.)
Absolutely delicious. I love polenta - such a great idea for crust. Your combo of broccoli and flaked almonds is great too.
Helen: Give it a shot — I need to pick up some carrots to try out the crust you’ve been working on!
Kat: Thanks!
Ben: Haha — I’m getting better at the eating healthy thing. It’s just takes a few weeks to get my mind fully changed over ;-)
Peter G: Haha — I’ve been thinking about writing this post then when I saw Helen’s latest post I knew I had to get it written.
Manggy: Muesli? Hmmm, I’m curious what they bound it together with too.
Christie: Well, the reason I didn’t post this when I made it was mostly due to the quiche itself. I started off with chicken and broccolini but then went crazy in cleaning out my refrigerator. The end result was a kind of yucky quiche that I didn’t care for. However, I did enjoy the crust :-)
This is a wonderful idea that I am definitely going to try.
I have been struggling with this concept for a long time– and in general, my complete lack of baking skills prevents me from finding any solution. I’ve always shied away from baking at all because the amount of butter generally required really puts me off. (Instead, I look at OTHER people’s delicious creations on their blogs…)
Do you have any ideas on how to make a pie crust for fruit filling that is healthier than the usual?
Cookingpanda: Unfortunately, I don’t have a good recipe for a pie crust and have resorted to making desserts like rhubarb crisp where a crust isn’t necessary and a sprinkling of a wholegrain topping is used instead. I’ve been meaning to play around with crust creations and am feeling inspired by Helen, so maybe I’ll have some ideas to share soon :-)
Great, I can’t wait to hear about your ideas!
Very smart and cool Allen. I never thought there could be this possibly
I like the sound of a polenta crust and that quiche looks good!
I love the idea of a polenta crust. That is inspired! So many delicious possibilities. . .
Yes. I have to eat healthier too. I should just make myself write a healthy Asian cookbook. Then I would be forced to make and eat healthy foods!
I’ve always made my crusts with brown rice (too lazy to learn how to make pastry) These looks like a great alternative, too!
I’ve made polenta pizza… why not?