I love all things flaky and I believe all things are made delicious if you just put an egg on it, so quiche is a winner in my book. Warm and extra cheesy for the winter, or veggie-licious with a salad in the summer, quiche always works. At least for me. It’s also pretty hard to screw it up and doesn’t take as much time as you’d think – the dough only requires an extra 10 minutes of prep time plus 15 minutes to pre-bake, the rest is only 30-40 mins. I also consider this a budget meal since I always have a cup or two of flour, few tablespoons of butter, and some eggs kicking around. You can use shortening instead of butter to make it even cheaper, and then just fry up whatever vegetables are leftover in your fridge at the end of the week. I tend to make fried rice or pilaf once a week to use up any produce items that are starting to ‘turn’, but quiche is a runner up.
1/2 cup cold butter, diced
1+1/4 cup all purpose flour
1/2 tsp salt
few pinches freshly cracked black pepper
few tablespoons iced water, just enough to bring pie dough together
1+1/2 cups sauteed vegetables with garlic (I used red peppers and onions, then added green onions before baking)
5 to 6 eggs (large vs. extra large)
1/2 cup milk
1 handful grated mozzarella
1 handful grated fresh parmesan
more salt and pepper to taste
Begin by preheating your oven to 375F while you make your pie crust
Put your flour, salt and pepper, and butter in your stand mixer with a paddle and mix on low/medium speed until the butter has broken up into small pieces the size of peas, and is evenly dispersed.
Begin drizzling the ice water into the mixer while on low speed, being sure just to add about a tablespoon at a time, because you won’t need much. Add just enough water to allow the dough to stick together in a rough scraggy looking mass. A few pieces kicking around the bowl but mostly held together is what you’re looking for. Don’t overmix.
Dump the dough out onto a lightly floured work surface and fold a few times by hand until the loose pieces are all combined into the whole and the dough looks flaky (not smooth) but is combined well enough that you can pat it out into a flat disc with everything still holding together. The edges will crumble a bit, this is fine – just press and squeeze odds and ends together again.
Roll this dough out into a circular disc approx 10 inches across, butter a 9 inch pie pan, and flop the dough into the pan pressing all around to ensure there are no air pockets. Allow the excess 1/2 inch or so of dough to flop over the edges of the pan and trim off any long pieces.
Pierce all across the bottom of the dough with a fork and pre-bake for about 15 minutes, or until the edges start to show a few spots of color.
Whisk together the eggs, milk, cheeses, and additional salt and pepper to taste.
Remove the pie crust from the oven once it’s pre-baked, spread your cooked veggies around the bottom of the crust, then pour in all the egg filling and toss back into the oven. Bake for anywhere between 30 and 40 minutes, or until the majority of the egg is set to the touch but the center is still a tid bit wobbly. Kind of like creme brulee or loose jello.
The quiche will hold it’s heat and the egg will continue to cook once it’s removed from the oven, so there’s not need to bake the living crap out of it! Just bake it until it looks just about done and then let it sit on the counter for 10 minutes.
Slice, and…. enjoy. With salad!