Quiche~

Who doesn’t like quiche?!! We’ve been making this favorite recipe for many years now, and have not found another recipe that even compares… yet! I LOVE the taste of flaky pastry shell with eggs, milk, cheese, crisp turkey bacon, and broccoli all mixed together. It’s delicious, creamy, and…well, not very healthy. But I love it anyway!

Quiche

1 – 10″ Pie Crust (There are two recipes below you can use to make your own!)

4 eggs

1 1/2 cups milk

1/4 tsp pepper

1 1/2 cups cheddar cheese, shredded

1 Tablespoon flour

About 5 oz cooked broccoli (if using frozen, thaw it completely), cut into very small pieces

5 slices turkey bacon, cooked and broken into small pieces (but not crumbled)

Prepare the pie crust in the pie pan, and bake it at about 400 degrees, until it is almost done (10 minutes or so depending on your oven). Spread the broccoli and bacon pieces in the bottom of the pie shell. In a bowl whisk together the eggs, milk, and pepper. Toss the cheese and flour together in another bowl, and combine the two mixtures. Pour over the broccoli and bacon in the pie shell.

Bake at 375 degrees for about 40 minutes. (Note: you may have to use a pie shield or foil at some point if the crust starts to get too dark.) The top will puff up, and become golden brown.

Now for all you wonderful people who like to make everything fresh, healthier, and from scratch/by hand… Grab an apron, roll up your sleeves, and pull out the rolling pin!

Amish Pat-in-the-pan Pie Crust

Makes 1 – 8 or 9″ pie crust.

Mix the following ingredients in a pie plate:

1-1/2 cups + 3 Tablespoons flour

1-1/2 teaspoons sugar

1/2 teaspoon salt

Whisk together the following ingredients and add to the pie plate:

1/2 cup vegetable oil

3 Tablespoons cold milk

Mix everything together evenly, and press into the pie pan.

There you have it! Super easy, and fun to make .

Betty Crocker’s Pie Crust:

Makes 1 – 10″ pie crust.

1/2 cup shortening, or 1/4 cup plus 3 Tablespoons lard

1 1/3 cups flour

1/2 Teaspoon salt

3-4 Tablespoons cold water

Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork (or just mixing with your hands!) until the flour is moist and the pastry almost cleans the side of bowl (add a little more if necessary).

Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll the dough out with a floured rolling-pin, until it is about 2 inches wider than the dish. Press firmly into the bottom and sides.

Note: We always prick the bottom and sides of our pie crust with a fork, once it is in the pan. That way, when we pre-bake the shell, it does not puff up or get bubbles in it.