I’d include photos, but we ate the quiche too quickly for me to get around to shooting.
First: the crust
Crisco pie crust
1/2 c Crisco
1/4 c butter (not melted, but relatively soft)
2 c flour
1 tsp salt
4 TBS ice cold water
Cut together Crisco, butter, salt, and flour until small clumps form. Slowly add in 1 TBS of water at a time, cutting as you go. Once you achieve a fully mixed ball of dough, break into two sections. Roll out one section on lightly floured surface and place into 10in pie plate. (9in plates work fine, but you’ll have to adjust down in terms of eggs when you get to the filling part.) Repeat step for your second crust.
Blind bake crusts for 10-12 minutes at 350 degrees. Be sure to lightly pierce crusts before baking and use waxed paper with dry beans to hold crust down as it bakes.
2 green onions (or scallions, if you’re the fancy sort)
1-2 clove garlic (I do NOT recommend garlic salt or powder. In this instance, fresh is best! You can totally taste the difference)
1 TBS butter (optional – I let it soften until it’s barely “solid”)
1/4 tsp salt
1/4 tsp pepper
1 lb bacon (cooked and crumbled)
1 c ham (cooked, diced. Hamsteaks work really well for this)
1-2 c spinach (I used frozen spinach and cut while it’s still frozen. It’s super easy this way)
1-2 c broccoli (Again, frozen florets are perfect and easy to cut. I love love love broccoli and spinach together)
8-12 eggs (depending on egg size. I recommend erring on the side of using too many as opposed to too few as it’s really a pain in the butt to go back and add in more. Too much? Just fill a small ramekin with remainder, bake, and you’ll have a quick breakfast on hand.)
3/4 tsp flour
1/4 tsp baking powder
1/4 c cream or milk (your choice and completely optional. If the egg mixture looks nice and fluffy as is, I will hold back on the milk)
1 lb shredded cheese (I prefer Jack cheese. For some reason, Swiss is totally unappealing to me. Use a white cheese for that classic quiche look and then add a little shredded cheddar for extra color and flavor. It works. I promise.)
I mince the garlic until it’s super tiny. Then, I cut the green onion almost all the way to the tippy top of the greens. I dice and cut and cut and dice until it’s almost as miniscule as the garlic. I think it helps to disperse the flavor through the quiche. These two ingredients are the first things I put on the crust once they’re out of the oven.
I then add the spinach and broccoli. Over those, I sprinkle the ham and then the bacon.
Before anything else: place the pie plates on cookie sheets to catch any spillover during baking. It’ll save you from having to clean the oven later.
Now, the eggs, salt, pepper, flour, baking powder, milk, and butter. Beat until nice and fluffy and happy looking. Pour into pie plates. Then, add cheese. If you want to be super “fancy”, add a little parsley to the top of each one before you pop them into the oven. This is also the point where I usually throw a little more salt and pepper at the pies. Not a lot. Just enough to make you feel like you’re enhancing the flavors.
Bake at 350 for 1 hour. If there’s not jiggle in the middle, pull the quiches out of the oven. If there still seems to be a little jiggle (or, if you stick a knife in the center and it doesn’t come out relatively clean and dry), bake another 15 minutes.
Let cool for at least 20 minutes, allowing everything to set nicely.
Note #1: Pair with fresh fruit or salad and you’re set! Or, eat alone because it’s plenty filling by itself.
Note #2: Obviously the butter in the egg mixture will add calories to your meal, but a tablespoon isn’t really all the many calories and seems to make the mixture a bit more decadent. Completely up to you whether or not those calories. Same with the milk/cream. And, of course, fillings are subjective. I just happen to think these ingredients work really well together.
Note #3: Please let me know how everything turns out! I’ve been making this (and adjusting the recipe) since I was 10. I’d like to think 37 years of baking this particular dish would mean it’s worth sharing with you. And you know I love feedback! So, tell me, is it worth sharing?