This is one of those rare dishes that I always have the ingredients for on-hand without actually planning for it. I love this recipe. I take zero credit for it, it’s Lisa Leake, from 100 Days of Real Food, again. Pie crust is one of the things I always bought rolled up in a package. But one of those things that I will not buy anymore. This pie crust is ridiculously easy to make. Its 4 ingredients, you dump them in your pie dish, mix with a fork and shape the dough into your dish. Done. The first time I made it, I just knew it wouldn’t taste good because of how easy it was – I was wrong. Now, it’s a go-to. And it freezes well*. Today I filled ours with farmers’ market bacon, sautéed spinach, and goat cheese. After cooking the bacon, I poured out the majority of the grease and threw about 4 big handfuls of baby spinach in the same pan and sautéed it in the remaining bacon grease until wilted. I let that cool, crumbled the bacon tossed it and the spinach into the egg mixture and topped it off with a sprinkle of salt, pepper and parmesan. It was yummy.
(for the crust)
1 1/2 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour, but used Trader Joe’s whole wheat flour this time)
1/2 cup melted butter
1/2 teaspoon salt
2 tablespoons whole milk
(for the Quiche filling)
1.5 cups whole milk
4 eggs, beaten
Salt and Pepper to taste
Optional: parmesan cheese to sprinkle on top
Quiche ingredients of your choice! Our favorite add-ins are: farmer’s market bacon, goat cheese, cheddar cheese, garlic, sautéed spinach, sautéed mushrooms, roasted red peppers, grated zucchini or squash.
1. Preheat oven to 375.
2. In a pie dish, mix the flour and salt, then pour in the milk and butter and stir everything together with a fork.
3. Once your ingredients are mixed, I find it easiest to make a ball of dough and just flatten it with your hands to fit the pie dish, working it gently up the sides of the dish and crimping the edges with your finger or a fork. Definitely the easiest way I have ever made a pie crust!
4. Whisk together the milk, eggs, salt, pepper and then pour into crust. Add your favorite additional ingredients to the dish and top with extra salt and pepper and parmesan cheese.
5. Bake for 30 – 40 minutes, or until filling is set.
*This is a great dish to freeze! Sometimes I will make two at a time, bake them both with the intention of freezing one and saving it for a busy night or a weekend breakfast. Once you’ve baked it though, make sure you let it cool completely before putting it in the freezer. It should be thawed before re-heating. Just pull it out of the freezer the night before you want to eat it, let it thaw in the fridge overnight and bake at 375 for 30-40 mins, you might want to put foil around the crust edges though to be sure they don’t burn.