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Quiche

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.

Ingredients

Makes 1 10" quiche 1 pound of bacon
1 1/2  cups shredded swiss cheese
2 cups 35% cream
6 eggs
Thyme, Salt and Pepper
1 Green Pepper
1 Medium Onion
Mushrooms

Instructions

1
Warm your CI skillet on low. Spray with Pam. I have my 10" Lodge doing the bacon and my restored Victor on veggie detail. Brown the bacon. Remove when done to paper towel to absorb the fat. In another CI skillet add the onion, mushrooms, green pepper and cook until soft.
2
In a bowl, combine the cream and eggs with a whisk, until smooth. Stir in the bacon mixture and cheese. Season with salt and pepper and Thyme. I added the bacon, cheese and veggies to the pie crust and poured the egg mix on top.
3
Next time I'll try it like the recipe says. (I should READ)
4
Bake at 375 for 45 - 55 minutes. DO NOT FILL TOO FULL. Make sure your pie crust is far above your egg mixture or you too will be airing your house out for the rest of the evening and wondering why your smoke detector never did go off!!
5
This was REALLY good!!
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