What I've Learned So Far
At its worst, pie crust is made with white flour and lard (rendered pig fat). And, honestly, shortening isn’t much better (shortening technically includes lard – it’s any fat that hardens at room temperature). You can try and make it healthier, but the best pie crusts are the totally unhealthy kind.
Generally speaking, the only time I cook with pie crust is when I make quiche (very occasionally a faux chicken pot pie). I feel a bit guilty about it because I know the crust is so bad for me, so I don’t do it often. That’s why I was really jazzed to find this recipe. The filling is similar to quiche, but the “crust” is actually quinoa, which is not only a lot better for you than flour and lard, it gives this dish some extra protein too!
• This recipe calls for milk, but you can use non-dairy substitutes if you want.• You can try different types of quinoa to make different types of "crust." • You can also use parmesan or Romano, rather than feta cheese.