Make Your Own Quiche

Ingredients for the crust:

• 1 egg

• 2 ½ tablespoons cold water

• 1 ½ cups all-purpose flour

• 10 tablespoons unsalted butter

• pinch of salt

Directions:

1. In a bowl, whisk the egg and water together.

2. In a separate bowl or food processor combine the flour and salt. 

3. Then add the butter in increments into the flour mixture.

4. Add the egg and water mixture to the flour and mix until the dough forms.

5. Once the dough is formed, place it onto a lightly floured surface and roll it out.

6. Make sure the dough is uniform in thickness so it will bake evenly. Roll it out into a size that is enough to cover your baking dish or pan. 

7. Place the dough on top of your dish and gently press it down to fill the corners and edges. Cut off the excess dough that hangs over the rim.

Ingredients for the filling:

• 4 eggs

• ½ cup whole milk

• ½ cup heavy cream

• 1 cup shredded or crumbled cheese of your choice (gruyere, feta, goat cheese, havarti, swiss cheese, parmesan)

• 1 to 2 cups of other add-ins of your choice (spinach, ham, bacon, sausage, sun-dried tomatoes, scallion, crab meat, onion, mushrooms, chopped herbs, etc.)

• salt and pepper to taste

Directions:

1. In a bowl, whisk the eggs, milk, cream, and salt and pepper together. 

2. Gently add your choice of filling into the egg mixture and mix until well combined.

3. Pour the egg mixture into the pie crust and place in the oven for about 40-50 minutes at 190 degrees Celsius.

4. Once cooked, let it cool for about 15 minutes before serving.

Notes:

• You may blind-bake or par-bake your crust before pouring in the filling. To do this you will need something to weigh down the pie when baking so the dough doesn’t puff up. You may place some parchment paper or wax paper onto the pie dough then for the weight you may use granulated sugar or dry beans if you don’t have any pie weights. When the edges turn a little brown you may remove the weights and the parchment paper and let it continue baking for a little longer until it is partially baked or fully baked. If you are unable to produce some pie weights or alternatives you may just dock the pie crust. Docking is the technique of poking some holes in the pastry which you can do with a fork in order to stop the pastry from puffing up or rising. However, this is not always guaranteed to work.

• Using heavy cream only will cause the filling to be too thick when it’s fully baked. You may have to do a couple of trial-and-error bakes to get the consistency that you would exactly like for the filling. However, it’s suggested you start with half and half for the best result if you are baking a quiche for the first time. 

• You may also make a dairy-free version of this recipe, just swap out the milk for oat milk and try to add nutritional yeast to achieve that ‘cheesy’ flavor. 

• If you are going to use frozen vegetables for the filling make sure it is defrosted properly beforehand and get rid of the excess water before adding it to the filling mixture.