Quiche is essentially an egg pie. It has a reputation of being
difficult to make, but it is actually quite simple, as long as
you don't make your own pie crust. I sometimes do make pie crust,
but I warn you that curses and heartbreak lurk beneath the
rolling pin. Piecrust is tricky and time-consuming, and the
butter is expensive if you do it right. (A whole stick of
butter-yeah, that's right. Plus shortening and cold water. And
then put in the fridge for an hour, then get out the rolling
pin…oh, let's stop this now. Just thinking of it is making me
nervous.) Just go to the stinking supermarket and buy the stupid
You will need:
To set the oven temperature at 325 degrees F. Or 165 degrees
A nine-inch pie pan. (In other words, not one of those little
bitty disposable ones. This will be a good-sized quiche.)
A cookie sheet. It goes under the pie pan in the oven, and
An uncooked pie crust-you will usually find rolled pie crusts in
packs of two, by the refrigerator biscuits at your local
9 eggs. Yes, I said NINE. You may wish to buy the 18-count
½ cup sour cream
½ cup milk
¼ teaspoon salt
Dash of pepper (white pepper's better for this, if you've got it)
1/4 tsp of nutmeg. Nutmeg is the difference between a decent
quiche and a quiche that makes people fall to their knees and beg
you to let them do the dishes.
1 ten ounce box of chopped frozen spinach
2 fistfuls of mild shredded cheddar (just grab it; what you can
loosely hold in your fist is about 1/3 of a cup, unless you are
Andre the Giant. Two fistfuls equal about 2/3 of a cup.)
Cut open pie crust bag on one end. However, leave the piecrust in
the bag, because you will microwave it on HIGH for 3-5 seconds,
NO LONGER! That way you can easily work with it.
Take frozen block of spinach out of box, put in microwave safe
bowl. Cover lightly with paper towel or something like that.
Usually three minutes on HIGH should do it. It doesn't need to
cook. Squeeze all excess fluid out of spinach. Otherwise, you
will have runny quiche!
Break eggs into a medium mixing bowl. Beat them until well
combined. Add sour cream, milk, salt, pepper, nutmeg, spinach,
and cheddar. Stir till combined.
Roll out pie crust and put it in ungreased pie pan. Usually
instructions for dealing with the crust edge are on the package.
If all else fails, flatten it down gently around the rim and just
sort of pinch it so it sticks up firmly.
Pour egg mixture into pie crust. Place on cookie sheet.
Put in oven and bake for 40-45 minutes or until you can put a
butter knife in the center and it comes out clean. Let it stand
for about 10 minutes before you serve it.
Store tightly covered in the refrigerator.
Get used to people begging you to fix this.