Quiche
Quiche can be an elegant dinner served with a side of greens with champagne vinaigrette. And as always, having some crunchy bread along side is a good idea. In times without a full fridge, cheddar cheese and bacon are just perfect for the custard filling. Gruyere cheese would be nice if you have it.
Serves 4
I did not quite get the dough over the edges, but it still worked out.
Ingredients
For the Pie Crust - makes 2 for 9-inch Pyrex pie plate
2 cups flour (King Arthur works best; it has 4 g protein)
1 tsp salt
1 tsp sugar
3/4 c crisco
6 T ice cold water
Pie Crust Preparation
Use a pastry blender to combine ingredients up until the water. Gradually add in water 1 tablespoon at a time. It must be ice cold. Once mixed together remove to a floured surface and fold several times.
Divide dough in half and create two discs. Wrap discs of dough in plastic wrap and place in the refrigerator to cool.
For one quiche take out one disc from the refrigerator and roll into a 12-inch circle between 2 pieces of wax paper. Reserve the other for another pie (or make two and roll the other out as well!).
Preheat oven to 400˚.
Place the 12 inch circle of dough into a pie plate. Crinkle up some parchment paper and place onto of the dough in the plate. Place pie weights down onto of parchment paper. “Blind” bake the crust for 8-10 minutes (or until edges just beginning to turn golden brown).
Reduce oven heat to 350˚.
For the Custard
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/4 teaspoon kosher salt - or less if adding salty items
Fresh ground pepper to taste
1 cup shredded sharp cheddar cheese
1 cup add-ins - bacon (about 1/2 lb) or thick cut ham, diced
Quiche Preparation
Preheat oven to 350˚
Using a whisk or mixer, beat the eggs, milk, cream, salt and pepper. Stir in cheese and any additional add-ins. If adding in salty items (such as bacon) use less or no salt at all.
Pour into prepared pie crust.
Bake for 45 to 55 minutes. Don’t overbake. For the last 5 to 10 minutes, cover with foil so as to not overbrown the top or burn the crust.
Let cool for 15 minutes prior to serving. Or cool it completely and serve at room temperature.
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