Quiche! It’s What’s for Dinner

I was hoping to get a lot of photos to share in this post but nope, the dead battery syndrome struck again. I did manage to get a few though. They’ll have to do.

Do you know how hard it is to make pie crust?! Actually… I don’t think it is at all but a lot of the time that means it isn’t going to be the ‘perfect’ crust lol. Eh, we’re not that picky {we can’t be –I’m the cook! lol}.

Here’s what I do:

• 1 1/3 cup flour
• 1/4 tsp salt
• 1/4 cup better butter {now this is 1 lb butter mixed with 2 cups oil- it’s better than butter *wink*}
• 4 to 5 TBS milk

Flour and salt get mixed together then the butter gets cut into that. It’s a little bit of a challenge with such a small amount of butter but a fork will do the trick. Once the butter is mixed in so it looks like crumbs, pour the milk in and mix all with the fork. When it is all about mixed it will mostly stick together. Form it into a ball with your hands. On a very barely floured surface and with a rolling pin, roll out until it is the size of the pie plate.

To get the crust to the plate without tearing, roll it around the pin to transport.

Here’s the crust after it’s been prebaked at 450*F for 8-12 minutes. It’s not beautiful but it’ll work!

In between making the crust and prebaking it, I turned the oven down to 325*F and made the quiche mix. I didn’t follow my recipe book very well {go figure} but here’s sort of what I did:

• 3/4 cup chopped {well it was cut up anyway} spinach leaves
• 1/4 cup chopped red onion
• 3/4 – 1 cup cut up sausage links {it called for ham- we never have that lol}
• 4 eggs, beaten
• 1 1/2 cup milk
• 1 1/2 cup cheese
• 1 TBS flour
• salt, pepper, garlic powder

You’re supposed to beat the eggs, add the milk, salt and pepper {and the recipe called for nutmeg- hmmm- I chose garlic powder}, then add the onions and spinach {honestly, the recipe didn’t even have spinach}. I eventually got them all into the same bowl. After I got those mixed, I used a clean bowl for the cheese and flour. I put in the cut up meat and finally the cheese mix. About this time the pie crust was done with its bake. I poured the quiche mix into the crust…and promptly had a problem. And not just that the batteries in the camera died.

   

My wall {imperfect pie crust- told ya} had sprung a leak. Thank goodness for cookie sheets! Now it’s cooking. Supposedly it’ll take 55 minutes {including cooling time}. I don’t think so. It’s been 45 minutes and it’s still runny. Good thing we don’t usually eat until 6:45pm; tonight will be no different!

It smells very good. Now I’m hungry. So…what’s for dinner for you?