Quiche for Two or Three
Quiche for Two or Three
Servings 2
Cost 5
Ingredients
Crust
- 1 cup all-purpose flour (135 grams)
- ½ teaspoon salt
- 2 tablespoons shortening (24 grams)
- 4 tablespoons cold unsalted butter (56 grams)
- 3 to 5 tablespoons ice water
Filling
- 2 large eggs
- ½ cup half & half
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup shredded cheese cheddar or other flavor
- 1 teaspoon chopped fresh parsley
- Optional: Some cooked spinach that has been completely drained and pressed dry
Instructions
- Prepare crust: In a mixing bowl, mix together the flour and salt. Add shortening and butter and cut with a pastry cutter or mix with your fingers until crumbly. Add ice water a couple of tablespoons at a time and stir with a heavy duty scraper, pushing all ingredients together, to form a ball. Press into a disc, wrap in plastic (or put in a freezer bag) and chill for an hour.
- On a floured surface, roll the dough into a 10 inch circle, drape it over a 6 inch pie plate, trim, fold and crimp the edges. Freeze lined dish for 20 minutes. Cover inside with greased foil, weigh down with pie weights, set on a rimmed baking sheet and bake for 30 minutes at 375. Note: You’ll probably have leftover pie crust.
- Filling: Whisk together filling ingredients and pour into the warm pie shell. Reduce heat to 350 and bake for about 35 to 45 minutes or until it appears set and puffy. The middle should still look slightly underdone, but not liquid-y. Let stand 30 minutes before serving. This is important. The quiche settles and becomes a bit smoother as it cools. It’s so tempting to cut right into it when you take it out of the oven, but let it stand.
Notes
Our latest favorite variation is to use about a half cup of frozen red, yellow and green peppers (thawed) tossed with a link or two of flavored chicken sausage which has been cut into circles.
