Vegetable Quiche with Homemade Crust
Quiches are becoming one of my favorite foods – combining the rigor of baking with the craft of cooking satisfies both the scientist and artist within! Quiche is the kitchen sink dinner (everything but the…). Assuming you have enough eggs and milk, you can use whatever random ingredients or leftovers that are taking up space in the fridge.
Servings 8 Slices
Ingredients
- For The Crust
- .25 lb whole wheat pastry flour about 1 cup
- .25 lb pastry flour or all purpose flour about 1 cup
- 1 tsp granulated sugar
- .25 lb salted butter if using unsalted, also add .75 tsp granulated salt
- 2-4 tbsp ice water
- For The Filling
- 3 cups assorted veggies or meat cooked (use approx .5 tsp kosher salt to season while cooking)
- 6 eggs
- 1.25 cups 2% milk
- .25 tsp kosher salt
Instructions
- For The Crust
- Mix flour and sugar together (and salt if needed) until fully incorporated.
- Add butter and squeeze together until butter bullets are formed.
- Begin by adding 2 tbsp ice water and mixing, adding more if necessary. Mix until a shaggy mass is formed.
- Turn dough out onto a floured surface and roll out until slightly larger than the diameter of the pie pan.
- Spray pie pan and place crust inside.
- Even crust out, and then shape and flute (see above).
- For The Filling
- Preheat oven to 375*
- Cook fillings, using salt as needed. Set aside.
- Whisk together eggs, milk, and salt.
- Place fillings into finished crust, and then pour egg mixture on top.
- Lightly stir to ensure incorporation.
- Add cheese to top, if using.
- Bake for 40-60 minutes, until liquid is springy and no longer jiggles when nudged, and crust and surface are nicely browned.