Recipe makes 2 Pies. Half as needed.
Quiche Filling Base
- 6 eggs
- 1/2 cup to a cup of canned milk
- 1/2 stick butter
- 3 Tbsp of flour
- Salt to taste
- Big handful of cheese
Veggie Option 1
- 1 Onion
- 1 Giant Leek
- 1 Package Mushrooms
- Big Handful Swiss
Veggie Option 2
- 1 Onion
- 1 Clove Garlic
- 1 King Oyster Mushroom
- 12oz Frozen Spinach (thawed and squeezed to remove water)
- Big Handful Jack
- 1Baby Bell Cheese, Cubed
Crust
- 1 1/2 cup butter
- 3 cups all purpose flour
- 1 an egg (it works cause you’re making quiche)
- 5 tsp cold water
- 1 tbsp white vinegar
- 1 tsp salt
Par-bake and use an egg wash to prevent crust from getting saturated.
Instructions
Saute veggies and add about a half stick of butter. Add a couple tablespoons of flour and some salt. Cook for a bit so the butter and flour bond well.
Mix roughly 6 eggs in some canned milk. Add a big handful of graded Swiss then add all the veggies to that.
Pour and bake at 375 until it doesn’t jiggle too much.
