When you have a lot of these...
You make a lot of quiche. When you make a lot of quiche, you need a lot of these...
I've only been making my own pie crust for about a year and a half. I don't know what I was waiting for. It's not as hard as I thought it would be. This is a good thing because we go through a lot of pie crust. The majority of the pie crusts are filled with eggs, veggies and a variety of cheeses.
The recipe for my pie crust can be found here. I've found that using using 1 cup shortening and 1 1/2 cup butter works just as well in place of all shortening (in the recipe link above).
Quiche is, hands down, a family favorite in our house. We make it at least once a week. The recipe I use is very versatile. It can be adapted to suit whatever I have on hand. Here is the basic (adaptable) recipe...
Our Favorite Quiche
Tomatoes or red bell peppers pair nicely with the feta cheese. Broccoli or asparagus with cheddar. Once baked and cooled, this quiche freezes beautifully.
1 tbsp. olive oil or butter
1 large onion, chopped
3 cloves garlic, minced
1-2 cups veggies (chopped fresh or roasted tomatoes, broccoli, fresh or roasted red bell peppers or asparagus)
2 tbsp. flour
1 cup shredded cheese (cheddar or Monterrey jack work well) OR 1/2 cup feta
1/2 cup Parmesan cheese
1 tsp. salt
1/4 tsp. ground black pepper
In a skillet, melt butter or heat oil. Saute onion and garlic until onion is tender. Add veggies and cook until just tender. Add flour and saute for another minute, stirring constantly. In a large bowl, combine eggs, cheeses, salt and pepper. When the veggies are done, add them to the egg mixture. Pour into a 9-inch pie crust and bake at 350 degrees for 35 minutes or until lightly brown on top and set in in the center. Let sit 10 minutes before serving.
How do you like to fill your quiche?