
Quiche is always a favorite at my house, you can add just about anything from left over meat to your extra garden vegetables. I consider this a clean out the refrigerator type of dish. Just be creative and it will be delicious! When I make pie crust I always make a double recipe and freeze one of them.
That way when I want a quick dinner or dessert the crust is already made. Thaw in the refrigerator or leave out for about 1 hour at room temperature.
Pan: 9 inch or 10' pie pan
Bake: 35 - 60 minutes until the center is set
Oven: 350 degrees
Crust Recipe:
Single 9 inch Crust
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)
Single 10 Inch Crust
3/4 c. soft white flour (90 g)
3/4 c. oat flour (75 g)
3 T. sugar (37 g)
3/4 tsp salt
3 T. unsalted butter chilled (42 g)
3 T. lard or shortening chilled (39 g)
4 T. cold buttermilk (61 g)
Crust Instructions:
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk and refrigerate for 30 minutes., it may be dry it will come together after the rest in the refrigerator.
Remove dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
Quiche Filling Recipe:
Basic Recipe for 9 inch quiche
3 large eggs
1 can evaporated milk 12oz can (459 g)
1/2 c. cream or milk (121 g)
1/2 c. any kind of cheese
Quiche Filling for a 10 inch quiche
4 large eggs
1 can evaporated milk 12oz can (459 g)
1/2 c. cream or milk (121 g)
3/4 c. any type of cheese
Quiche Filling Instructions:
What ever you are going to add to the quiche it must be pre-cooked if it's any type of meat.
-Saute the diced onions, peppers or other vegetables until soft in texture.
-Add to the bottom of the pie crust
-Add the cooked chopped meat to the bottom of the pie crust
-If you are adding spinach or other greens steam them and make sure you drain all the liquid out of them. Then add them to the bottom of the crust.
-In a mixing bowl add the eggs, and beat
-Pour in the can of evaporated milk
-Add 1/2 c. of cream, half and half or milk (note total liquid is 2 cups)
- Pinch of salt and pepper
-Add grated cheese your choice or any mixture you desire
-Beat all together
Gently pour the milk mixture into the pie crust trying not to disturb the onions, peppers and other tidbits you added to the bottom of the crust.
Place the pie pan on a cookie sheet and put into the lower 1/3 of the 350 degree pre-heated oven. Bake for 35 - 60 minutes depending on the size of quiche you made. To tell if it's done I do the giggle test. Open the oven and gently shake the cookie sheet the center of the pie should not move. If it's set it's done, remove and cool before cutting.
That way when I want a quick dinner or dessert the crust is already made. Thaw in the refrigerator or leave out for about 1 hour at room temperature.
Pan: 9 inch or 10' pie pan
Bake: 35 - 60 minutes until the center is set
Oven: 350 degrees
Crust Recipe:
Single 9 inch Crust
1/2 c. soft white flour (63 g)
1/2 c. oat flour (50 g)
2 T. sugar (25 g)
1/2 tsp salt
2 T. unsalted butter chilled (28 g)
2 T. lard or shortening chilled (26 g)
2 T. cold buttermilk (31 g)
Single 10 Inch Crust
3/4 c. soft white flour (90 g)
3/4 c. oat flour (75 g)
3 T. sugar (37 g)
3/4 tsp salt
3 T. unsalted butter chilled (42 g)
3 T. lard or shortening chilled (39 g)
4 T. cold buttermilk (61 g)
Crust Instructions:
With a mixer or by hand
Mix together flour, sugar, and salt thoroughly. Cut the butter into dry mix until the size of tiny peas. Then add lard or shortening and cut into the dry mix until the peas size pieces. Add some of the buttermilk and mix, do not over mix, add the remaining buttermilk, press into a ball, and then flatten into a rounded disk and refrigerate for 30 minutes., it may be dry it will come together after the rest in the refrigerator.
Remove dough from the refrigerator. Roll the dough between two pieces of parchment paper or plastic. And place over the pie pan and press into shape.
Quiche Filling Recipe:
Basic Recipe for 9 inch quiche
3 large eggs
1 can evaporated milk 12oz can (459 g)
1/2 c. cream or milk (121 g)
1/2 c. any kind of cheese
Quiche Filling for a 10 inch quiche
4 large eggs
1 can evaporated milk 12oz can (459 g)
1/2 c. cream or milk (121 g)
3/4 c. any type of cheese
Quiche Filling Instructions:
What ever you are going to add to the quiche it must be pre-cooked if it's any type of meat.
-Saute the diced onions, peppers or other vegetables until soft in texture.
-Add to the bottom of the pie crust
-Add the cooked chopped meat to the bottom of the pie crust
-If you are adding spinach or other greens steam them and make sure you drain all the liquid out of them. Then add them to the bottom of the crust.
-In a mixing bowl add the eggs, and beat
-Pour in the can of evaporated milk
-Add 1/2 c. of cream, half and half or milk (note total liquid is 2 cups)
- Pinch of salt and pepper
-Add grated cheese your choice or any mixture you desire
-Beat all together
Gently pour the milk mixture into the pie crust trying not to disturb the onions, peppers and other tidbits you added to the bottom of the crust.
Place the pie pan on a cookie sheet and put into the lower 1/3 of the 350 degree pre-heated oven. Bake for 35 - 60 minutes depending on the size of quiche you made. To tell if it's done I do the giggle test. Open the oven and gently shake the cookie sheet the center of the pie should not move. If it's set it's done, remove and cool before cutting.