Wednesday, October 6, 2010


I decided to try making a quiche.  And oh man, was it yummy!  I'll definitely be making it regularly.  I had to do 2/3 the recipe because my crust wasn't big enough to begin with and then shrunk when I cooked it by itself (this is where the other half of the tiny pie dough went!).

Here is the recipe from

1 1/2 cups shredded cheese
tablespoons flour
cup milk
eggs, slightly beaten
1/2 cup grated parmesan cheese
inches unbaked pie shell
anything else you have on hand and want to add (the original recipe & the comments have lots of good suggestions)

1. Lightly beat eggs. 
2. Add milk, flour, & cheese, mix well (and anything else you're adding in).
3. Pour into unbaked pie shell.
4. Bake at 350* for 50-60 minutes or until set. (I recommend covering the crust edges with foil for the first half hour to prevent burning)

And here are the pictures!

1. Crust ready to go:

2. Some of the recipe comments said to pre-bake the crust to stop it from getting soggy.  So I put it in the oven with the tiny pies.

3. Here it is full of yummy egg-y goodness.  I put in slightly carmelized onions, broccoli, sundried tomatoes, and regular tomato.  Also instead of just cheddar cheese I also used smoked gouda and havarti.
4. And here it is ready to eat:

Man, it was gooooooood!  I also made plain biscuits to go with the quiche and I ate mine with strawberry jam.


  1. If you hook the pie dough up on the top of the dish, it will shrink less. Looks good even if I don't eat quiche!

  2. Yeah I didn't have enough crust. I'm looking forward to making it again with enough crust.

    Also I've read a lot of articles and modern research says that the cholesterol that you eat doesn't affect your actual cholesterol and that eggs are really good for you.