This recipe is based on a quiche that I learned to make in my Home Economics class at Pine Island High School. I still use the very same recipe card, but have changed some of the ingredients. Learning to cook in school was not only fun, it was truly practical! I’m forever grateful for the opportunity I was afforded, way back then!
- 1 Single pie crust (recipe below)
- 1 cup shredded cheese (Havarti, Cheddar or Swiss)
- 1/3 cup sliced mushrooms (or 1 cup broccoli florets)
- 1/3 c. finely chopped onion
- 4 eggs
- 2 cups whole milk
- ¾ tsp. salt
- ¼ tsp. black pepper
- 1/8 tsp. cayenne red pepper
Sprinkle the cheese, mushrooms and onion evenly onto the pie crust. In a large mixing bowl, whisk the eggs, milk , salt and spices. Pour the egg mixture into the pie crust. Bake, uncovered, at 425⁰ for 15 minutes, then reduce heat to 300⁰ and bake until a knife inserted comes out clean (about 30 min. more).
My oven doesn’t get anywhere near that hot, so I improvise and extend the cooking time. (375⁰ for 20 min and 325⁰ for 35 min.) Let stand for 10 minutes after removing from the oven, then cut and serve. It’s also delicious served cold with baked beans!
Single Pie Crust
- 1 ½ c. flour
- ½ tsp. salt
- ½ cup (100 g.) cold butter
- 4-5 Tblsp. Cold water
Stir flour and salt together. Cut in butter until well dispersed and crumbly. Sprinkle water on top and mix gently until moistened. Gather up in a ball and roll out on a lightly floured surface until it’s the size of the pie plate. Use the rolling pin and loosely roll the pastry over the top and lift it up to slide it onto the pie plate. Remove the overlap of dough from the edges to repair any cracks or holes in the pastry shell. Then pinch the edges to make the crust edge like knuckles on a fist (no violence intended :)).