Best thing ever: coming home at 11pm and my boyfriend is in the kitchen cooking quiche for the next morning’s breakfast (best boyfriend ever!). Smelled and tasted fantastic! He made it with King Crab but this recipe (his Grandmother’s recipe) calls for any kind of meat.
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup shortening
1/3 cup ice-cold water
1 cup meat, cubed
1 cup cheese, grated
1/2 cup onions, chopped
1/2 cup mayonnaise
1/2 cup milk
To make the crust:
1. Preheat oven to 450F.
2. Mix flour, salt and baking powder together.
3. Cut in shortening with 2 knives or pastry blender.
4. Add water, a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball. Handle as little as possible!
5. Form 1/2 the dough into a round disc and place on a lightly floured board.
6. Roll dough from center outward, with a light, even pressure, to form a circle 1/8″ thick and an inch larger than pie plate.
7. Fold in half and lift gently into pie plate; unfold and fit loosely in place. Do not stretch.
8. Trim edges, allowing 1/4″ to 1/2″ extra all around. Prick pastry well all over with a fork.
9. Bake 10 to 12 minutes or until golden brown. Remove from oven and let cool.
**NOTE: Crust recipe makes two 9″ crusts.
To make the filling:
1. In large bowl, add eggs and milk. Whisk well.
2. Add meat, cheese, onions and mayonnaise. Mix.
3. Gently pour filling into cooled pie crust.
4. Bake 30 to 40 minutes.
(Really should say “His Experience” but I’m trying to keep it consistent)
Make note that the crust recipe makes two 9″ crusts. Sam ended up doubling the filling recipe to make a thicker quiche and just used the whole crust recipe to make a thicker, fuller crust. You could also double the filling recipe and make 2 quiches or use the extra crust to make a pie or something.
Sam also used some left over king crab that we had but you can use pretty much any other meat that you can think of. A very traditional meat would be chunks of ham. He also added chopped green onions because we had some in the fridge.
Super easy to add ingredients to the recipe. Pretty much anything you can put in an omelette, you can put in a quiche.