You can easily adapt this recipe to whatever you have, making it ridiculously simple to prepare. The only must-haves are pie crust (store-bought is fine), eggs, and milk/cream. I also used onion, bacon, spinach, and mushrooms to make my version of Quiche Lorraine. Oh, and cheese! A melty Havarti or Fontina is most commonly found in quiche, but I used a sharp cheddar.
This recipe is also transferrable to a full-size quiche.
Servings: 4
Time: 15 min./prep.
Bake: 20 min.
Ingredients:
- 1 package of pastry dough from the store or homemade using my tart dough recipe
- 8 large Eggs
- 2 cups Milk/cream
- 4 Tbsp. Butter
- ½ small onion (small dice)
- ½ pound Baby Spinach
- 6 ounces uncooked bacon (small dice)
- 1 cup Mushrooms (sliced)
- 1 pound Cheese (grated)
- 1/8 tsp Salt
Instructions:
If making your own pastry dough, start there so that the dough has time to rest in the refrigerator. Otherwise:
Preheat oven to 350 degrees F.
In a sauté pan, caramelize your onion in butter. As the onion begins to brown, add the mushrooms. Continue to cook over a medium flame until the weeping liquid of the mushrooms is gone. Remove from the pan and set aside to cool. In the same pan, cook the bacon to your desired crispness. It will not get crispier in the baking. Drain the bacon fat off and set the bacon bits with the onions and mushrooms. Place the baby spinach in that same pan and cook until wilted. Set this aside as well. Grate the cheese and set it aside.
Line your mini (or large) forms with pastry dough, crimping the edges so they will be firmer than the rest of the tart shell. Then, evenly distribute all the items you set aside into the pie(s).
For the quiches I demonstrated, I used approximately two eggs per tart and ¼ cup milk per 2 eggs. Beat the eggs and milk until smooth. Pour egg mixture over the vegetable/meat/cheese filling until it reaches the top lip of the pie. If the filling ingredients are piled above the egg line, poke them down so that all is wet.
Bake for 20 minutes or until the egg portion is stiff when the pan is lightly jiggled.
Serve hot or cold.
Pie Crust
- Makes one single pie shell or four mini pie shells.
- Time:30 minutes
Ingredients:
- 1 c. AP flour
- 6 Tbsp. Cold hard butter
- ½ tsp. salt
- 1 tsp. sugar
- 1 egg yolk
- Ice water
Start making your pastry dough as it must rest for at least 20 minutes in the fridge before rolling it out and fitting it in the tart pan. I combine all elements in a food processor for the quickest, easiest dough. First, combine the dry ingredients with a short pulse, then add the cold butter, pulsing until broken into the size of lima beans. Then when you add the egg yolk with the cold water and pulse some more, it will bind all elements to the proper consistency. Next, form the dough into the shape of a hockey puck, seal it in cling wrap, and place it in the refrigerator to rest while you prepare the other ingredients needed for this recipe.
After preparing the filling bits, take the refrigerated dough puck out and flatten it by hand on a floured board until it responds to the rolling pin. Roll out to 2 inches larger on all sides of the tart pan. Center in the pan and crimp in the sides so that they are uniform. Remember that the more you handle the dough, the tougher the crust will be.
Enjoy,
Mr. Fred
*** Please check out the video on Pinterest @brazemshop! ***
