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 piecrust already.
You will need:
To set the oven temperature at 325 degrees F. Or 165 degrees Celsius.
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 prevents spillage.
An uncooked pie crust—you will usually find rolled pie crusts in packs of two, by the refrigerator biscuits at your local supermarket.
9 eggs. Yes, I said NINE. You may wish to buy the 18-count economy pack.
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.
© Copyright 2016 Helena Parris. All rights reserved.