Cord’s Life

This is my own recipe for quiche, enjoy! Quiche is better the more liquid you can remove from the filling. Use the Flaky Butter Pie Crust Recipe I posted before this as your crust.

Filling:

• 4 eggs
• 1.5 cups half & half or 0.75 cups milk and 0.75 cups cream
• salt to taste
• freshly ground black pepper to taste
• red (cayenne) pepper to taste
• corn (kernels, whole or creamed)
• onion (diced)
• cheese (torn or shredded)

Optional Additions: (really anything you like, but make sure to remove as much liquid as possible for the best quiche!)

In a large mixing bowl combine eggs, half & half (or milk and cream), salt and black and red peppers. Stir thoroughly. Saute the onion in light butter until it is translucent. Place on a paper towel or strainer to remove as much liquid as possible. Quiche will have a hard time setting-up if it has too much liquid from the filling, so anything that is likely to add water should be cooked first. I steam: broccoli, saute: onion, mushrooms, zucchini, cook till crisp and crumble: bacon

This is a great recipe for a butter pie crust, which is much healthier than having to use hydrogenated oils to make a good pie crust as people typically do…

Makes one 9-inch crust.

Ingredients:

• 1.25 cups all purpose flour
• 0.25 teaspoon salt
• 0.5 cup butter, chilled and diced
• 0.25 cup ice water

Directions:

Combine flour and salt well. Cut cold butter into small chunks. Put butter in freezer for ten minutes, then add to flour mixture. Cut in butter until mixture resembles course crumbs. Place in freezer for ten minutes. Roll out on wax paper.

Press evenly into bottom and sides of 9-inch deep dish pie plate.

Preheat oven to 350 degrees Fahrenheit. Poke bottom of crust 2-3 times spaced evenly with a fork. Bake at 350 degrees for 8-10 minutes. Remove from oven and cool completely before filling.