Quiche

This is my favourite quiche recipe. I have been making it for years. I usually make it after I bake a ham and have leftovers. You can use ham or cooked bacon, either way is good. I use cheddar cheese usually but you can use Swiss as well. The top picture is a quiche made with ham and sauteed red onions. The lower picture I used bacon and green onions. Use whatever you have on hand is the beauty of this recipe. This recipe makes two quiche. Quiche freeze well.






Quiche
This recipe makes 2 quiche

Ingredients for quiche filling:

2 nine inch pie plates (Shallow aluminum)

2 Cup chopped ham OR cooked and chopped bacon

2 Cup cheddar cheese, grated

8 eggs, beaten

2 Cup cream (½ n ½)

2 Cups milk

1 teaspoon salt

½ teaspoon pepper

⅓ Cup chopped green onions or sauteed onion, chopped

2 Tablespoons butter




Pastry Ingredients:

Enough to line two pie plates

½ Cup shortening

¼ Cup butter, soft

½ teaspoon salt

1 ½ Cups all purpose flour

¼ Cup cold water




Pastry Directions:

In a large bowl, beat shortening and butter with a spoon

Add salt, mix

Beat in ½ Cup flour, creaming well with back of spoon

Add remaining flour, combine well

Add all the water at once, mix

Form into a ball

This dough will be tacky and you can use plenty of flour when rolling out

Divide the dough into two pieces, form each into a round

On a well floured surface, roll the dough to fit the pie plate with sufficient over- hang to make a nice crust edge.

Gently place the dough on pie plate.

Evenly trim the over-hang.

Fold in the over-hang to form a nice crust of your choice.

Place a piece of tin foil ontop of the pie dough to hold the pie weights or beans to blind bake the dough before filling it with the quiche mixture. This will prevent the dough from being soggy.

Bake in 350 degree oven for about 15 minutes.

Remove from oven and gently remove the tin foil with the weights.

Prepare quiche filling.




Directions for Filling:

Distribute the bacon/ham and cheese over the bottom of the pie crust.

Beat the eggs in a large bowl.

Add cream, milk, salt and pepper, stir well.

Stir in the onions.

Line a large baking sheet with aluminum foil. Place the pie plates on the baking sheet.

Pour the egg mixture over top of the bacon and cheese. Do not over-fill the pie plate but it will be very close to the top of the pan. You may have a little egg mixture left so don’t try and use it all and over- flow the pan.

Dot each of the quiche with little dollops of butter.

Bake in a 350 degree oven for about 1 hour.

Watch that the quiche doesn’t get too dark while baking. If it is getting too brown gently place a piece of tin foil over-top.

Cool on a wire wrack.

Enjoy!




Print Recipe:Quiche

Beat the butter and shortening with a spoon.

Add 1/2 Cup of flour and salt.

Mix well.

Add the rest of the flour

Mix well.

Add cold water.

MIX.

Form into a ball. Place on well floured counter.

divide into two. form each into a ball.

Roll out the dough. using the roller place onto the pie plate.

Trim over hang to be even all around.

Make a nice edge.

Now we are ready to blind bake the pie pastry.

You can use dried black beans

Or you can use pie weights. I use both.

Place tin foil over the dough.

Add the weights.

Bake in 350 degree oven for 15 minutes.

Remove weights.

Now we are ready to add the filling.

Line a large baking sheet with tin foil. Place pies on baking sheet. Top with ham/bacon and cheese.

Make the egg mixture and pour into each of the pie plates. Dot with the butter over top of the egg mixture.

 Pour to the top but careful that it doesn't spill over. You may have a little extra.

Bake in 350 degree oven for about 1 hour. If it is getting too brown on top, place a piece of tin foil gently over the top.