Quiche and Pie Crust recipes...

I had a commenter ask about making my pie crust for quiche.  It is so, SO easy, and I thought I would post it here for anyone else interested.

My mother made pie crusts this way forever, and it's the one I use for every pie I make.  Tastes so much better than store bought!  A glass pie plate is required for this crust to turn out well.

I prepare the quiche filling ingredients before making the pie crust, so that the crust doesn't shrink before the filling is ready to go in.  

EASY PIE CRUST

In a 9" glass pie plate place:

1 1/2 cup all purpose flour

1/2 cup vegetable oil (I have used olive oil for quiche or other savory pie, but use vegetable oil for dessert pies)

1/4 cup water

1/4 tsp salt

Use your hands to mix the crust ingredients together in the pie plate, and when it is mixed, press it out to cover the plate and rim.

BASIC QUICHE RECIPE

Ingredients:

2 eggs

1 cup cream or milk

1/2 tsp salt

1/4 tsp pepper

1/3 to 1/2 cup of grated or sliced cheese (Cheddar, Provolone, Swiss...whatever you have on hand)

1/3 to 1/2 cup of cooked bacon, sausage, or ham crumbled or diced

1 onion, diced or thinly sliced

1 bell pepper, diced or thinly sliced

Directions:

Saute the onion & green pepper in a little butter or bacon grease till almost tender.

Mix the eggs, cream, salt & pepper

Place cheese over the bottom of the pie crust.

Sprinkle the meat over the cheese.

Place onion & green pepper evenly over the meat layer.

Pour the egg mixture evenly over all.

Bake in a 400 degree F oven for 30 to 40 minutes, or until a knife inserted in center comes out clean.  Let rest for about 10 minutes before serving.

Be creative with whatever you have on hand.  I've used salmon, squash, broccoli, etc.  Serve with a salad or vegetable.

I have other recipes at What's Cookin' 4 Miles North of Nowhere.  The link is always in the right-side column -->