I absolutely love making quiche again!
I went off it for years and forgot pretty much everything since my kids are often fussy eaters or at the very least, they don't like the same things. Really though, once it came back to me, I realized how flexible they can be. The one in the picture below has cauliflower, mozzarella and ripped up pepperoni slices. Really, anything goes and because of the secret I'm about to share with you, it's a great weeknight meal. It's also great if you make several on Sunday and heat them up for a few night's meals.
The crust is the big secret. This is a delicious, flaky crust and it whips up in no time at all with ingredients most of us have on hand.
Ingredients:
2 cups flour
1 tsp salt
1/2 cup olive oil
1/2 cup COLD water (I put ice cubes in during the whisking stage)
Mix flour and salt in a bowl
Separately whisk ice cold water with olive oil - you'll see it thicken and this is good! Pour into the flour and mix with a fork until it becomes a ball of dough. Press into your quiche pan. tada! Put it in the fridge until you use it.
As I said, the quiche pictured has cauliflower (tastes amazing in quiche!), pepperoni pieces and mozzarella. I steamed the cauliflower and after it cooled a bit, I put the cauliflower and cheese into the quiche shell in the pie pan. The custard (that's what they called the egg mixture that I pour in to bind everything together) is one that I took away from the Swiss cheese and mushroom quiche recipe from the Moosewood cookbook.
Three or four eggs, depending on your quiche pan size and fullness. I use four but I don't end up using it all so ... you'll figure out what works for you.
4 eggs
1/4 cup of milk
3 tbsp flour
1 tsp mustard powder
Pepper and salt
These are fly by the seat of my pants directions but I haven't had a quiche fail yet.
Let me know how these instructions work for you and I will post improvements to the recipe and/or instructions.
