Ahhh, Hot Quiche, Fresh from the oven, Ham, Cheese, Mushrooms, whatever you like on the inside and a crispy delicious crust surrounding that Egg and cheesy goodness! Something so Classically French and yes so easy to make! Here is my recipe for the Perfect Quiche.
Super Easy PIE CRUST
2 1/2 Cups Unbleached All-Purpose Flour
10 tablespoons cold butter
1/2 teaspoon salt
1 teaspoon baking powder
6 to 8 tablespoons ice water, enough to make a cohesive dough
Place the Flour, Salt and Baking Powder into a deep bowl. Now add the 10 Tablespoons of cold Butter and mix into the Flour with a large fork until the mixture more or less resembles sand. Add 6 Tablespoons of the Ice Cold Water and with the fork, continue to mix until you have a dough. When the mixture can be made into a ball that sticks together, it is ready. I like to need the dough slightly just to the point that it sticks together. If your mixture is too dry add another Tablespoon of the Ice Cold Water. Put the dough into the refrigerator for an hour or so. Now, divide the dough into 2 balls, flatten them out and wrap them in plastic wrap to be used the next day. I have used my dough 4 hours later as well. For the Quiche, Roll your dough out thin and cover your pie tin or pie plate.
NEVER FAIL QUICHE
8 ounces Heavy Cream
6 Eggs (2 whole + 4 Yolks)
1/4 Teaspoon Salt
1/4 Teaspoon White Pepper
1/8 Teaspoon Fresh Grated Nutmeg
8 ounces of Swiss or Gruyère Cheese (Gruyère is the best choice)
Now, The this part is up to you:
Sautee, Ham, Mushrooms, Vegetables, Sausage, almost anything!
Whisk the Eggs, Cream, Salt, Pepper & Nutmeg together. Now go to your pie plate with the dough you made already inside, trimmed and pretty. Add your sauteed ham and your grated cheese. Pour your Quiche mixture over the top. Grate a touch of Nutmeg over the top and bake at 325 degrees until the middle of the quiche is not wet, jiggles a little bit when moved. Let cool and ENJOY!!!!
