quiche me, you fool

i love quiche. or, scrambled egg pie, as my boys know it as. i make it a lot for brunches, baby showers, and Church coffee time before Church. real men do eat quiche.

first you need a real crust. i tried store bought and i was so ticked off. piece of junk. so, you must make a crust from betty crocker's new cookbook. the quiche i just made sunday used a 2 crust recipe and i put it in a cake pan. accordingly, the egg mixture was greater.

1-crust: 1/3 c. plus 1 T. butter, 1 c. flour, 1/4 t. salt, 2-3 T. cold water. mix with a pastry cutter until mix resembles crumbs. add water and form to a ball. this makes the crust nice and thick and rustic.:)

2-crust: 2/3 c. plus 2 T. butter, 2 c. flour, 1 t. salt, 4-5 T. cold water. mix with pastry cutter until mix resembles crumbs. add water and form to a ball. then just pat into pan. this makes the crust nice and thick and rustic.:)

lots of times i add herbs to my crust. it is so great. i use: marjoram, rosemary, & thyme for meat quiches. (these are also good herbs for bar-b-q!) i use basil for cheese or sun-dried tomatoe/feta cheese quiche.

quiche: 4 eggs, 2 c. skim milk (or heavy cream or whatever), 1/4 t. salt, 1/4 t. pepper. then add whatever meats, cheeses, herbs, and veggies you like. bake at 425 for 15 min. then bake at 300 for 30 min. or until done. if you made it in the cake pan with the 2 crust recipe and added more milk and eggs, it could take considerably more time.

my fave quiche: sun-dried tomato, feta, basil. i also like: bacon, cheddar, marjaram, thyme, rosemary. my all-time fave place to get quiche: madison's in pensacola, fl. order it with the garlic mashed potatoes. the worst quiche: there is no such thing. as far as i know.