The Nadel family- Enjoy reading our everyday adventures!

Monday, January 10, 2011


The finished product- YUM!
Quiche is pronouned {keesh}, and it is delicious! We have it frequently for dinner, and I make it often for MOPS. I tell the kids that it is an egg pie. It is another one of my mom-in-law's recipes, and it is really quite easy, especially if you use a pre-made pie crust!
Ham and onions chopped and ready to go into the crust....
Pie crust with cheese in it, ready for the ham/onions,
then the milk & cheese on top...

1 10" pie shell, unbaked (9" ok too)
4 eggs
1 1/2 cup milk
1/2 tsp salt
1/8 tsp pepper
2 cups Swiss cheese, grated
2 Tbsp flour
1/2 green onions (white ok too), chopped

In medium mixing bowl blend eggs, milk, salt and pepper. In another small bowl toss cheese with flour to coat. Place cheese over bottom of crust. Sprinkle onions over cheese. Pour egg mixture over all. Carefully place in oven and bake at 350 degrees for 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Variation: Add 1 cup chopped fresh spinach, 1 cup chopped broccoli or 1 cup sliced fresh mushrooms. 

And if you are feeling more brave and want to try to make your own crust, this is the recipe that I use...
Here is her pie crust recipe too:

Basic Pie Crust
2 cups flour
1 tsp salt
1 cup shortening
1/2 cup cold water

In a large mixing bowl, combine flour and salt. With pastry cutter, cut shortening into flour until it's the size of small peas. Add water all at once and stir with a fork until ball forms.

Dough should be moist not dry & crumbly, if need be, add a little extra water. (This may sound crazy but the humidity has an effect on pie dough. So on dry days you may need more water and on humid days you may need less.)

When you have gathered the ball into a dough, STOP!

Do not handle the dough too much, no matter how good it feels. If you want to handle some dough, make some bread. It loves it. Pie dough becomes tougher and tougher with the touch of the hand. Sooooo, handle it as little as possible and it will be perfect!

Divide the douhg into 2 pieces and on a floured board roll out the dough so that it is larger than the pie plate. Gently fold in half and lift onto the plate.

For a single crust: unfold and gently press into bottom of plate. Tuck under edges of crust and crimp like a ruffle or press with a fork dipped into flour. Prick bottom and sides of crust with fork. Bake at 400 degrees for 15-20 minutes or until a very light golden brown.

The importance of pricking the crust is so that the steam that forms under crust won't create a large bubble which might push the crust up from the bottom of the pie plate. Keep an eye on the crust while baking and it this happens, just poke more holes in the crust until it deflates.

For a double crust: lay dough onto bottom of pie plate and then put in filling. Lay top crust over filling and tuck edges ober bottom layer edges. Crimp together like a ruffle or press with a fork dipped in flour. Make a few cuts in the top crust to let the steam out and prevent boil-overs.

To get a lovely shiny golden crust, brush top and edges with milk, 1/2 and 1/2 or cream. You can also sprinkle with granulated sugar for added sparkle.

It's quite a process, but it is sooo worth it! It tastes so much better than store-bought. It works well in my house!

1 comment:

  1. mmmm .... pie crust. One of my favorite things - with or without the actual filling! :)


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