How to make a simple cheese quiche!

[Sakuuya]

I've noticed most threads here are about discussing food and showing pictures...but what about sharing recipes?



What you'll need

CRUST
1¼ cups (6¼ ounces) all-purpose flour
1 tablespoon sugar
½ teaspoon salt
3 tablespoons vegetable shortening, cut into ½-inch pieces and chilled
5 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
4-6 tablespoons ice water

FILLING
5 large eggs
2 cups half-and-half
1 tablespoon minced fresh chives
¼ teaspoon salt
¼ teaspoon pepper
4 ounces cheddar cheese, shredded (1 cup)

Now then, for the actual making!

Part 1: The Crust!
1. Process the flour, sugar, and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses. Transfer the mixture to a medium bowl.

2. Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.

3. Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap the dough tightly in plastic wrap and refrigerate for about 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.

4. Roll the dough into a 12-inch circle and fit it into a pie plate. Following the photos, trim, fold, and crimp the edge of the dough. Wrap the dough-lined pie plate loosely in plastic wrap and place in the freezer until the dough is fully chilled and firm, about 30 minutes, before using.

5. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line the chilled crust with a double layer of foil and fill with pie weights. Bake until the pie dough looks dry and is light in color, 25 to 30 minutes. Transfer the pie plate to a wire rack and remove the weights and foil. Adjust the oven rack to the lower-middle position and decrease the oven temperature to 350 degrees. (The crust must still be warm when the filling is added.) its important to do this or else the crust will get all soggy!

Part 2: The delicious cheesy filling!
1. Whisk the eggs, half-and-half, chives, salt, and pepper together in a large bowl. Stir in the cheddar until well combined. Transfer the filling to a 4-cup liquid measuring cup.

2. Place the warm pie shell on a rimmed baking sheet and place in the oven. Carefully pour the egg mixture into the warm shell until it reaches about ½ inch from the top edge of the crust (you may have extra egg mixture).

3. Bake the quiche until the top is lightly browned, the center is set but soft, and a knife inserted about 1 inch from the edge comes out clean, 40 to 50 minutes. Let the quiche cool for at least 1 hour or up to 3 hours. Then serve it slightly warm or at room temperature! It can serve from 6-8 people, so you can bring it to gatherings and stuff!

[Cow]

I would definitely make this... looks good.
I have all ingredients except flour. GRRR.

[Sarinii]

NO FLOUR?! I have bags of that stuff, it's the sh*t. I made a base-less quiche today with the mountains of salad greens leftover from an Easter bbq, and other leftovers. So easy. Might give this a go next time :)