Quiche recipe



Pie crust (you could just buy one using THESE coupons) or make one:

single 8-9in crust:

I have always used the recipe from the Betty Crocker’s Cookbook

1 cup all purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2-3 Tablespoons ice water

Cut the shortening into the flour and salt mixture until the mixture looks like peas covered flour

begin adding the 1 Tablespoon of the icy water one at a time and mix until pulls away from the bowl and somewhat forms a ball.

(Try not to over mix as this makes the dough tough).

Wrap in plastic wrap and set aside while preparing the quiche mixture. I doubled mine to make two quiche.

Quiche basic ingredients:

6 eggs (beaten)

2 cups half n half

Salt and pepper to taste ( I prefer Crazy Jane’s mixed up salt)

2 cups raw vegetable (I used broccoli in one quiche and broccoli and spinach in another)

Precooked meat ( I used 3oz precooked Tyson Grilled & Ready chicken I got at Albertson’s ~ you could also use bacon)

1 1/2 cup shredded cheese

stir your beaten eggs, half & half, and seasoning until well mixed, add meat, cheese and then veggies

Now it is time to roll out that pie dough and pour this concoction in it and bake

take your pie dough ball and roll it in the flour covered counter.

Roll it out, you can turn it once (keeping flour beneath) to keep the underside from sticking to the counter.

Make sure that your pie pan will be sufficiently covered in pie crust, you can test this by holding your pie pan above it to ensure you will get complete coverage.

Fold your dough in half and even in fourths if need be to place it in the pan.

now the fun, pretty part begins (this has taken me years to get it even close to my mothers pies)

you can flute your edges in MANY ways the idea is to build a side that will keep the liquid ingredients contained.

I take the knuckles of one hand and the fleshy side of my middle finger and press the crust between to get a raised fluted edge.

cut off the excess crust with a sharp edge (you can use a knife, butter knife or edge of something like I did)

Pour in the egg mixture and bake at 375° for 35-45 minutes

it will get puffier as it gets closer to being completely cooked and the center will jiggle a bit but be firm like jello. If you stick a knife into the center it will come out clean once cooked.

Let it cool for about 10- 15 minutes then cut into 6 or 8 if you prefer (It could be well covered and frozen once completely cooled too)

Serves 6.

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