One of my favorite things to do when I finally have a break from tests and homework is to spend the day cooking. I love taking my time to cook, especially quiche. Here’s the recipe I use, measurements don’t really matter much for the filling, I just do as much as I feel like. It’s so much easier to buy a premade pie crust, but I’m cheap, so I just make it.
This is a great crust. There’s just the right amount of crust and it turns out flaky and buttery tasting.
Crust
2 cups all-purpose flour
1 teaspoon salt
pinch of sugar
8 tablespoons butter
3 tablespoons shortening
7 tablespoons ice water
1. Combine the flour, salt, and sugar in a large mixing bowl. Cut the butter and shortening into pieces and mix with a pastry blender or your hands until the mixture resembles coarse meal.
2. Add water by the tablespoon. Work it in to bind the dough until it holds together without being too wet or sticky.
3. Using your hands, press dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round, and dust with flour. Wrap round in plastic and refrigerate for at least a half hour. The longer the better.
4. Roll out to about 1/2 centimeter. Fit into pie pan and trim the edges.
Filling
Lots of bacon
Chopped spinach, thawed and drain
Sour cream
Olive oil
Onion
Cheese
4 eggs
3/4 cups milk (or heavy whipping cream)
Salt and pepper
1. Cook the bacon and cut up. Follow instructions on cooking spinach and drain.
2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Toss in bacon and turn off heat.
3. In a large bowl, combine spinach, sour cream, salt and pepper. Spread into pie crust then layer with bacon and onion mixture. Sprinkle cheese over the quiche.
4. Whisk together eggs, milk, and any seasonings to taste. Pour over quiche.
5. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
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