Quiche

Pie Crust:

 

2 cups flour (unbleached or fresh milled)

1 tsp salt

2/3 cup plus 2 Tbsp shortening

4 – 6 Tbsp cold water

(chill flour prior to use)

 

Mix flour + salt

Cut in shortening with pie cutter

Use fork to mix water in

Divide in 2 rounds

Plastic wrap + fridge for 45 minutes

 

Filling:

 

4 large eggs

1/2 cup whole fresh cows milk

1/2 cup heavy cream

1/4 tsp each salt and pepper

1 cup shredded or crumbled cheese – cheddar, feta, goat, gruyere

2 cups add in’s – tons of fresh herbs like parsley, peppers, red onion, chives, mushrooms, cooked ham, etc.

Toppings: feta cheese, herbs, hollandaise sauce, fresh ground pepper

 

Prepare:

 

For mini’s – roll out pie crust and cut into rounds and use a muffin tin; or purchase pre made tart shells for ease; or use a sausage patty round in place of pie crust.

 

For one large pie:

(this recipe yields enough for 2 quiche.  Option to half the recipe for only one pie crust, or freeze the second portion for a later date)

Blind bake the crust: 375

Line/top pie crust with parchment paper.  Bake about 15 minutes; remove paper, prick holes in crust, and bake another 7 minutes.

 

Beat eggs, whole milk, cream, s+p together.  Whisk in add-ins.  Pour into crust.

 

Bake 350 for 45 – 55 minutes.  Don’t over bake.  Use pie crust shield (wrap tinfoil around edges so not to burn the crust)

Allow to cool for at least 15 minutes.

Top with additional toppings.

🙂