On the Menu Today~
Quiche became all the rage in the 70’s and
luckily it has stayed a hit.
It didn’t take long for it to become a
mainstay in kitchens everywhere.
Quiche is great for brunch, lunch and
makes for a great light dinner option.
Quiche has definitely become a mainstay
in my kitchen. Quiche can be made with any
number of ingredients making the options
unlimited. Perfect to whip up anytime..
1 pre-made 9-inch
pie crust or pastry for single-crust pie (recipe below)
onion, thinly sliced
half and half
1 1/2 cups
shredded Swiss cheese or Gruyere cheese
- Prepare pastry for single-crust pie. Line the unpricked pastry shell with a double thickness of heavy foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
- Meanwhile in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoon drippings. Finely crumble bacon; set aside. Cook sliced onion and mushrooms if using, in reserved drippings over medium heat until tender but not brown; drain.
- In a medium bowl, stir together the eggs, half-and-half, milk, salt and nutmeg. Stir in the crumbled bacon and onion/mushroom mixture. Toss together shredded cheese and flour. Add to egg mixture; mix well.
- Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand 10 minutes.
1 1/4 cups
4 to 5 tablespoons
- In a medium stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-sized. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time until all is moistened. Form dough into a ball.
- On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12 inch circle. Transfer dough to a quiche dish or 9 inch pie plate.
- Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry, crimp edges.
- Do not prick pastry. Bake as directed above.