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How To Quiche
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Unbaked Pie Crust – one frozen, or follow our recipe using:
Butter - 3/4 cup cold butter
Flour - 2 cups all purpose flour
Salt - 1 tsp. salt
Water - 4-5 Tbsp. very cold
Onion - 1/4 cup, diced and sautéed
Vegetables, meat, fish or tofu - 1 cup any combination, cooked
(we use mushrooms & cooked chard)
Cheese - 1 cup cheese, grated
Eggs - 3 eggs
Milk - 1-1/2 cup whole milk
Salt - several pinches
Pepper - several pinches
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Recipe for Basic Pie Crust
3/4 cup cold butter
2 cups all purpose flour
1 tsp. salt
4-5 Tbsp. very cold water
The keys to a good pie crust are to have the ingredients very cold and to handle the dough as little as possible.
Mix the flour and salt together. Cut the butter into pieces and add to the flour. With a fork or pastry blender, cut the butter into the flour until it resembles coarse cornmeal. Add 4 tablespoons of cold water and stir gently until the dough sticks together; add up to an extra tablespoon of water if needed. Turn the dough out onto a lightly floured pastry cloth (a clean pillow case is a good substitute).
Roll the dough out very gently into a circle 2-1/2"" bigger than the top of the pie plate you're using; if there are any tears, use a bit of dough from the edge to patch it. Work with care; you don't want to roll out the crust more than once, since every handling toughens it. Put the pie plate face down on the dough and cut around it 2"" away from the rim. (this isn't nuclear physics; close enough is fine.) Turn the pie plate right side up and take all the trimmings off the cloth. Use the cloth to fold the pie crust into quarters. Pick up the quarter circle of pie crust and put it in the pie plate with the point at the center of the plate; unfold. Carefully press the crust into the pan; you may have to make a little fold to get it to fit perfectly. With a sharp knife, trim the edge of the crust to fit.
Recipe for Basic Quiche
1 9-inch unbaked pie shell (follow Basic Pie Crust recipe for an extra challenge!)
1/4 cup onion, diced and sautéed
1 cup any combination of cooked vegetables, meat, fish or tofu (we used mushrooms and cooked chard)
1 cup cheese, grated
1-1/2 cup whole milk
salt and pepper to taste
Bake pie shell until barely set and very lightly browned, about 7 minutes at 350°.
Scatter onion, vegetables/protein and cheese evenly across bottom of pie shell. Beat eggs thoroughly and stir in milk. Add salt and pepper. Pour egg mixture over onions & cheese. Bake at 375° for 40-45 minutes, until top is puffy and golden brown and middle is just barely set. Remove from oven and let stand for 15 minutes. Serve warm, room temperature or cold. Be sure to refrigerate leftovers.