As part of working my way through a copy of America’s Test Kitchen magazine, I spent an evening cutting a whole chicken, dipping the pieces in buttermilk and then rolling them in locally-sourced, buckwheat flour. That last bit was my experimental version of the recipe. The result was an exciting spillage of peanut oil over my skillet, a dousing of baking soda, a tasty plate of fried chicken to share with the Carpenter and a bowl of buckwheat flour remains. Having touched raw chicken, I wasn’t about to return that flour to the original supply, nor did it seem ready to become a pancake or a bread, but I didn’t want to waste it. Next idea: a buckwheat quiche crust?
I went for it! I used a blend of buckwheat flour and unbleached flour, both from Saint Vinent Gristmill (my local source of flours) with butter and followed the normal pie-crust making protocol. Once the crust was pre-baked into place, I added a colorful palette of fillings: sun-roasted tomatoes, black olives, garlic, red onions, hot Italian sausage, milk and eggs.
The flavor and texture of the buckwheat crust were like a thin biscuit, which is to say, one experiment led to another experiment, and I always ate well.