A great quiche is one of our favorite meals. Dinner, breakfast, lunch, midnight snack. You name it. We don’t get super fancy with ours…no fancy quiche pan, or par-baking. Stonecrop Quiche is a simple recipe with our eggs, good cheese, some veggies, and always, no matter what, a homemade crust.
Pie Dough (makes enough dough for 2 quiches or pie crusts)
2.5 cups all-purpose flour
1 tsp sugar
1 tsp salt
3/4 cup ice water
1 cup (8 oz) very cold pork lard (or unsalted butter)
1. Add flour, sugar, salt, and lard to a food processor. Pulse until the lard or butter have been chopped to pea sized pieces.
2. While pulsing the food processor, drizzle 1/2 cup ice water into the flour mixture. Add more water (up to 1/4 cup in one tablespoon at a time) until the flour mixture starts to form small clumps that easily bind if you squeeze them between your fingers, without being too wet.
3. Pour out the mixture into a large bowl and gather the clumps and gently knead into a single mound of dough. Divide the ball in half and shape each ball into a disc.
4. Place in a sealed container or wrap in plastic and let chill in the fridge for at least 1 hour before rolling out (you can keep it for up to one week in the fridge if you want to do this in advance).
Veggie Quiche
1 Tbsp lard or butter
1 onion, chopped
6 eggs
1 cup frozen chopped bell peppers or any other chopped vegetables you like
1 pie crust
brown mustard, optional
1/2 cup milk or cream
several grinds of black pepper (about a 1/2 tsp)
1/2 tsp salt
2/3 cup grated cheese
DIRECTIONS
1. Preheat oven to 375F.
2. Heat 1 Tbsp lard or butter in a skillet over medium heat. Add onions, peppers and any other vegetables. Cook until tender, but not browned. Remove from heat and set aside.
3. Roll out pie crust on a floured surface. Transfer to a 9-inch pie pan and fit to bottom of pan. Spread a thin layer of mustard all over the exposed pie shell. Spread the cooked vegetables and cheese in the pie shell.
4. In a large bowl, whisk the eggs, milk, black pepper, and salt. Pour the egg mixture into the pie shell, covering the vegetables and cheese.
5. Bake in the oven for 40-50 minutes until the center is set.
6. Let cool for 5-10 minutes.
7. Enjoy!