For an 8-inch quiche
Make a butter crust: 1 1/4 cups flour, 1/4 teaspoon salt, 1/2 cup butter (1 stick), 1/4cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll into 9″circle, fit ito fluted quiche dish,
Saute 1/4 onion thinly-sliced, 1 clove of garlic, minced. Stir in 2 slices chopped bacon. Add bite-sized cooked broccoli, 1cup shredded cheese. Fresh mushrooms, if desired. Spread in the crust.
Beat 2 lrg eggs, 1/2 cup heavy cream, 1/3cup milk, salt and pepper, Pour into the crust, top with additional cheese. Bake at 190 °C (375°F) for 35-40minutes, til set. Serve warm.
Today I used a frozen pie crust. Also, I usually partially bake the unfilled crust with pie weights, then fill and bake, though this isn’t necessary.
Experiment with using other vegetables, such as thinky-sliced kabocha squash, spinach or other greens!
Baba's Kitchen 