Quiche Lynda’s Way

I haven’t made a quiche in a LONG time!

I think I made one when I was 18. I felt like I was in the kitchen for a long time beginning to end. It’s not hard to make at all, but I think the pie crust slowed me down. If you buy a pie crust, bye bye labour!! I’m doing that next time. However, if you want a buttery, flakey never fail home made one… here’s the recipe. I used this on the chicken pie I made too, it was wonderful!! I’m questioning why I made 2 10″ quiches when it’s only 3 of us. Grandma’s wondered why I was bringing her two giant pieces! Greg and I have a huge task ahead of us too!

All Butter Pie Crust – makes enough for 2 10″ Cast Iron Skillets

ALL Butter Crust
3 cups flour (I used All Purpose Flour)
1 teaspoon salt
1 1/2 cup cold butter
1 beaten egg
5 TBSP iced water
1 TBSP white vinegar

In a large bowl gradually work the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.

In a small bowl, beat the egg with a fork and pour it into the flour mixture, stirring gently. Add the cold water, vinegar, and salt. Stir together until all the ingredients are incorporated.

Divide the dough in half and form loosely into balls and place each portion in a plastic wrap. Chill in freezer 10-15 minutes.