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Quiche Recipe

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This recipe for Quiche, by , is from The Carroll/Harris/Moore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vivian Carroll
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Basic Crust:
1-1/4 cup all purpose flour
pinch of salt
3 Tbsp. butter
3 Tbsp. shortening
3-4 Tbsp. water

Basic Custard:
4 eggs
3/4 cup milk
3/4 cup heavy cream
2 Tbsp. melted butter
1 Tbsp. flour
pinch each of salt, pepper, and nutmeg

Quiche Lorraine:
Basic Crust & Basic Custard
1 cup grated Swiss cheese
1/2 pound crisp bacon, crumbled

Mushroom & Bacon Quiche:
Basic Crust & Basic Custard
1/2 pound crisp bacon, crumbled
1/2 pound sliced mushrooms
3 Tbsp. butter
1/2 tsp. each salt and pepper

Directions:
Directions:
Bake custard: Sift flour & salt into a bowl. Cut butter and shortening into flour with a pastry blender until it resembles coarse meal. Add 3 Tbsp. water and mix with fingers to form a ball. Wrap in wax paper; chill for 1 hour. Roll on a floured board and fit into 10 inch quiche pan. Fill with dry beans and bake at 400 for 7 minutes. Prick bottom with a fork and bake 5 minutes more. Cover with time foil.

Prepare custard: Beat all custard ingredients together with a wire whisk until blended.

Quiche Lorraine: Scatter bacon and cheese over the crust. Pour custard over all and bake in preheated oven at 375 for 40 minutes until the custard is firm, puffy and lightly browned.

Mushroom & Bacon Quiche: Heat butter and cook mushrooms until dry. Season with salt and pepper. Add bacon & spread mixture over bottom of the crust. Pour custard over this. Bake at 375 for 40 minutes until set, puffy and brown.

 

 

 

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