Lori Allen made this quiche for a meeting I had at her house. I couldn’t get enough of it, so I asked her if she would share the recipe with me. It is sure to be the basis of many future quiche improvisations.
1/2 recipe of Rebecca’s Savory Pie Crust or one pie crust of your choice
6 medium eggs
1 cup milk
1 cup cream
(or just 2 cups of half and half)
1 cup grated muenster or havarti
1/2 tsp. salt
Freshly ground pepper to taste
2 dry tsp. each: basil, rosemary, thyme
1) Bake the pie crust at 400 degrees for 7 minutes.
2) Take crust out of oven to slightly cool.
3) Lower oven temperature to 375 degrees.
4) Grate cheese and put into crust.
5) Mix all other ingredients in a bowl, and beat with a fork until eggs are well incorporated.
6) Pour over cheese.
7) Bake quiche 40-45 minutes, until knife inserted comes out clean.
This pie crust recipe is the one I make for savory foods. I use it for quiches and other vegetable pies. It can also be used for a sweet pie if you have an extra crust. The difference is a little more salt and no sugar.
13 Tablespoons cold butter
3/4 tsp. salt
1/4 cup cold water
1 3/4 cup flour
Mix together the 1 3/4 cups flour, and 3/4 tsp. salt.
Cut in 13 Tablespoons of butter. Add the 1/4 cup cold water and quickly work together with a fork.
Switch to working with hands and as quickly as possible make the dough come together and knead briefly just until the ingredients are evenly distributed.
Divide dough in half and on a lightly floured surface begin rolling out the dough. Roll it out until it forms a relatively even circle.
To transfer the dough to the pie plate, fold it into quarters and position the inner corner at the center of the pie plate, then open to fill the pie plate.
Form an edge by folding over or removing and/or repositioning any excess and pressing down with the side of your thumb to form a ribbed edge. Repeat with the other half of the dough.
Makes two crusts.