Quiche may not be a quick meal but once you make the crust it’s an easy wait while it bakes in the oven. We served it tonight with vegetarian poppers!
We made three quiches tonight, one with havarti dill which was simply delightful and another with spinach and Monterey Jack. For the non-vegetarians we did a classic bacon quiche but kicked it up with a combination smoked gouda and gruyere. I’m told it was delightful.
Deep Dish Quiche
Ingredients
Deep Dish Crust
Instructions
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Karma bought a new XL silicon baker's mat! Cut your butters into the flour (and salt) and use your hands to break up the butter into tiny pea size pieces until all of the butter is well combined into the flour. Add the ice water and mix until it comes into a shaggy dough. Turn out onto your counter top or cutting board and kneed until the dough just comes together. Over kneeding will create a tough crust.
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Roll the dough to the desired size. And place inside your deep dish pan.
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Beat eggs and cream salt and pepper in a large bowl. Place your cheese in the bottom of the deep dish pan that has your pie crust. Pour the egg mixture over top and bake at 350° for 1 hour or until a knife inserted in the center shows no liquid.
