Quiche

The Best Quiche Ever

This was my first attempt at quiche. I have to admit, it was amazing. I dug around online and found some recipes, took favorite elements from some, added my own things, and used my mom’s pie dough recipe. The result – brunch for both of our families that was a big hit! I can’t wait to make it again and eat it all myself!

Pie Crust:

2 Cups of Flour
3/4 – 1 Cup of Shortening (a little more makes it easier to work with)
1 Tsp. of Salt
5-6 Tbsp. of Ice Water

Sift flour and salt, cut in shortening with a pastry blender, add ice water.
Work together until well-mixed, wrap in saran wrap, and let sit 5-10 minutes at room temperature.

Quiche:

1 bunch of Asparagus, trimmed and cut in half
1/2 Cup Grated Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
2/3 Cup Feta
1/2 Cup Chopped Fresh Basil
3 Slices of Bacon
1 Medium Onion, Chopped
5 Beaten Eggs
1/2 Cup Milk
Pinch of Salt
1 Tbsp of Flour
Cooking Oil
Shaved Parmesan for Garnish

Preheat oven to 350 F.
Blind bake the crust: Line the pie shell with aluminum foil and weigh it with pie weights or dry beans. Bake for 15-20 minutes until golden brown.

Increase oven temperature to 370 F.

In a medium saucepan, steam asparagus briefly, keeping it firm.

In a small skillet, cook chopped bacon until crisp (we like to use turkey bacon). Cook the onion in bacon drippings over medium heat until tender. Drain if necessary.

In a medium mixing bowl, stir together eggs, milk, and salt. Stir in crumbled bacon and onion. Toss together feta, mozzarella, parmesan, flour, and basil. Add to egg mixture; mix well.

Pour egg mixture into the baked pie crust. Toss asparagus halves with oil, and arrange asparagus. Bake for about 40 minutes or until a knife comes out clean. Let stand a bit before serving, and top with shaved Parmesan cheese.

Tags: Breakfast, Quiche

This entry was posted on May 30th, 2008 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or Trackback from your own site.