Good quiche should be fixable from what you have on hand. I don’t really use recipes for quiche. I just throw in whatever is sitting in the fridge. Quiche is my—I don’t feel like going to the grocery fall back meal. Here is a basic recipe—that was really delicious—but add in your own goodies to make it even better.
Preheat Oven to 350*
½ cup cream
½ cup ricotta cheese or cottage cheese or even cream cheese
½ cup flour
1 tsp. salt
½ tsp. pepper
½ tsp. rosemary
½ tsp. crushed garlic
pinch sage and red pepper
½ cup shredded sharp cheddar
¼ cup grated parmesan cheese
4 strips cooked ’til crispy bacon
1 pie shell—recipe below or use a pre-made one—9″ deep dish.
Bake pie shell for 15 minutes. While it is cooking throw all your ingredients in a bowl and blend really well. This is one of those recipes where a kitchen aid makes it extremely easy. Pour the batter into your pie shell and cook for approximately 45 minute or until lightly browned with small fissures along the top.
Options: add some lightly steamed broccoli or spinach. Add ham or chicken instead of bacon, add more cheddar or even Swiss cheese instead. Use whatever is in the fridge. I think using cream or at least ½ and ½ makes it better. This will serve six and a small salad or steamed veggies make it a great and easy meal. It keeps well in the fridge and can be reheated in the microwave one slice at a time. I even like the leftovers for breakfast.
2 ¼ cups flour
½ tsp salt—3/4 if you don’t use your bacon grease.
1/3 cup butter–cold
1/3 cup cold shortening—bacon grease is best for a savory pie, you can pour your hot grease in your pie pan and put it in the freezer for a few minutes to chill. Then scrape it up and add it to the flour mixture. The little bits of bacon only add flavor and character.
5 Tbs. cold water—possibly one more if your ingredients don’t hold together
With a pastry cutter blend shortening and butter into the flour and salt until you have little peas of dough. Slowly add water and mix—you want to mix as little as possible while forming dough. Form it into a ball, wrap it in plastic and let it rest for at least 15 minutes in the fridge. Roll it out on parchment or wax paper—again less work will yield a much flakier crust—place it in your pie pan and bake as directed above.