Quiche as easy as pie



2 1/2 cups flour, all purpose

1 tsp salt

1 tsp sugar

1 1/2 stick butter or margarine (6 oz or 3/4 cup), cold

1/2 stick (2 oz or 1/4 cup) crisco shortening

1/4 to 1/2 cup iced cold water


Hand method

Mix flour, salt, and sugar with a whisk. Add the margarine and shortening in cubes and cut into the flour mixture. with 2 forks or a pastry blender. The ingredients should crumble to a coarse meal blend.

Add 1/4 cup ice cold water and mix together. The mixture will be pasty, but will start to come together. Add some more of the remaining water to combine fully. The dough should hold together without being sticky or wet. Do not overwork pastry or it will become tough.

Food processor method

In the bowl of the food processor, add the dry ingredients and whizz for 10 seconds.

Add the margarine and crisco shortening in cubes. Process for 10 seconds until mixture looks like a coarse meal.

Add ice cold water 1/4 cup first and process. The dough should hold together without being sticky or wet. Do not process for more than 30 seconds or you will overwork the pastry. If the pastry crumbles, add a little of the remaining water until it comes together.

Remove the dough and place on a pice of wax paper or plastic wrap. Form a disk shape without over handling. Wrap and place in the refrigerator  for at least 30 mins to rest.

This dough makes 2 open-faced pie crusts or 1 pie with a cover. Can be used for pastries such as patties & pinetarts.

Quiche Lorraine 

Makes 1 9″ quiche. 6 servings

6 crisps bacon strips

2 tbsp sauteed minced onions or shallots

1 tsp chopped chives

Custard ingredients

1/2 cup cheese, Swiss, American or Gruyere cheese, grated

1 1/2 cups heavy cream or milk , (cream is more luxurious)

3 large eggs or 4 medium/small eggs

Seasoning: salt, ground pepper & grated nutmeg

1/2 tsp Worcestershire sauce

a dash of hot sauce ( optional)

1/4 tsp mustard

Make custard by beating together the eggs, cream or milk, salt, pepper, Worcestershire sauce, hot sauce and mustard.


Preheat oven to 400 degrees. Roll out Pastry and place into  greased tart pan or a 9 ” pyrex dish. Prick the base lightly and bake for 15 mins, or until the base is just light brown.  Remove from the oven for the next phase.

Lower the temperature to 375 degrees.

Crumble the cooked bacon into the bottom of the crust. Sprinkle with the grated cheese, reserving a 2 tbsp for the topping. Add the sauteed onions or shallots.

Pour the mixed custard over the bacon and cheese mixture. Sprinkle the remaining cheese and 1 tsp chopped chives. Grate a bit of nutmeg over the cheese.

Bake for 30 to 35 minutes until puffed and golden brown.

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