GO-TO PIE CRUST AND FOOLPROOF QUICHE

Fool proof crust and quiche!

Making your own crust is easy if you have the right recipe.  This is my go-to pie crust – perfect for a savory tart or a desert.  With a few minor adjustments you’ll feel like a pro.  Promise!  You’ll never buy a stale store-bought crust again.

You’ll need:

1 cup simple (not self-rising) white flour, ½ teaspoon of kosher or sea salt, ½ teaspoon of ground black pepper, pinch of sugar (don’t skimp on this), 1/3 cup of light vegetable oil (I’m using cold pressed safflower oil these days) and 3 tablespoon of ice water.  Also, to make your crust relate to the filling, add ½ teaspoon of whatever herb or condiment will be in the filling such as: oregano, dill, cinnamon, allspice, etc.

Preheat your oven to 325F

First combine all the dry ingredients.  Use your hand (or a fork).  Add the oil and the water and combine till it pulls away from the bowl.  

Don’t over mix or it will get tough.  It’s okay for it to be a bit crumbly.  That’s how you get a flaky crust.  If you want, to make for an easier transfer, roll it out onto wax paper (or aluminum foil, or even plastic wrap) into a ¼” thick disc.  Don’t have a rolling pin?  Use a bottle of wine.  Sounds daunting?  Don’t sweat it – form it into a flat disc in your hand and use your fingers to have it stretch out and fill the pie-form.

NOTE: If you want a very glossy crust, add a whole beaten egg and about ¼ cup more flour.  Everything else, same as above.

It doesn’t have to be perfect – if it doesn’t quite cover your pie form, stretch it out with your fingers.  Use the bits that hang over to make any necessary repairs.  The point is simply to have the pie form bottom covered.  Use a fork and poke some holes in it (this keeps it from bubbling or rising) and the tines can also help create a decorative edge.

It goes into the oven for 15-20 minutes till it starts to become a little bit golden. 

NOTE: I’m making a zucchini quiche to take to a picnic.  This filling will have some thyme, so I also added dry thyme in the crust.  I always like to have a unified theme or “story” in my food.

Now for the filling:

You’ll need 4 eggs, 1 cup of milk (or ½ n ½ if you don’t mind the calories), ½ cup of grated gruyere or Swiss cheese, ½ teaspoon kosher or sea salt, ½ teaspoon of black pepper, teaspoon of ground nutmeg (grate it fresh – it’s so much better, you’ll never go back to pre-ground), ½ teaspoon of cream of tartar (makes it all very fluffy), 1 teaspoon of dry herb (for example: oregano, thyme, lavender, tarragon, or chopped fresh rosemary) and a dash of cayenne pepper or Sicilian red pepper flakes for depth. 



My grater (a micro-plane from the hardware store) with 2 whole nutmegs – the flavor is exquisite!



Above: the filling is ready for the crust

NOTE: Zucchini is a bit wet, so I used a little less milk.  Just over ¾ of a cup.

VARIATIONS ON THEMES:

If it’s quiche Lorraine: ¼ cup chopped cooked bacon

If it’s Zucchini, or Spinach – 1 cup chopped or grated

If it’s black olive – 1 cup chopped

If it’s broccoli – 1 cup cooked, thinly sliced

If it’s carrot – 1 cup finely grated, or 1 cup slightly cooked and sliced.

If it’s tomato – 1 cup peeled, seeded and drained.  Add basil to this one.

Beat the eggs with the milk – use a whisk, add the dry condiments, the cheese and the theme (zucchini, etc.)

Want to make your quiche look outstanding?  Put half of the filling through the blender – this is especially impressive with broccoli, tomato or spinach quiche.

The pie crust is done.  Add the filling and back into the oven (now at 350F) for 45-60 minutes – till it no longer jiggles in the center.

Off to the picnic we go – it flew!  I had to grab myself a slice so I could show you a picture.

Try your own variation – let me know how it turns out.  I always love to hear about these journeys from my kitchen to your table.

These quiche ideas make a great go-to light lunch or weekend brunch.   Add a green salad and you're done!

Another time, we’ll make a couple of fruit tarts with crème patissiere (a thick custard) next time.  Sometimes a great meal needs a great finish.