Author Notes
I have served this for over 30 years and always get rave reviews! I love it because you can serve it for breakfast, with fruit on the side, or for a light lunch & dinner with a salad. The secret ingredient in the quiche is the 3 cheese mix.
The pastry recipe was given from an elderly woman in Canada. I make the whole recipe, divide, wrap in plastic wrap and freeze for up to two months to use as needed. Always nice and flaky! —Ann Sullivan
Ingredients
- Perfect Pie Crust
-
5 cups
whilte unbleached flour
-
1 tablespoon
salt
-
16 ounces
Crisco solid
-
1
egg
-
1 tablespoon
Apple Cider Vinegar
- Savory Spinach Quiche
-
1 1/2 cups
milk
-
3
eggs
-
1/2 cup
cream
-
1 tablespoon
flour
-
1 cup
swiss cheese, cubed
-
1/2 cup
Parmesan cheese, shredded
-
1/2 cup
cheddar cheese, shredded
-
1 teaspoon
salt
-
1/8 teaspoon
pepper
-
2 tablespoons
butter
-
1/2 cup
onion, diced
-
1 1/2 cups
chopped, spinach (frozen is easy)
Directions
- Perfect Pie Crust
-
Mix together flour and salt. Work in Crisco with a pastryt blender. Crack egg into measuring cup. Add vinegar and stir well. Add enough cold water to make 1 cup. Pour into flour mixture and stir with a fork until it collects into a large ball. With hands, separate into pie size balls and wrap with plastic wrap. Use one ball for this recipe. Refrigerate the rest up to 2 weeks.
- Savory Spinach Quiche
-
Blend milk, cream, eggs, salt, pepper and flour in bowl with whisk. Lay pie pastry in quiche dish. Flute edges.
Cook onion in butter in microwave 3 minutes or until transparent. Layer vegetables, cheeses, milk mixture 2X. Bake @350 degrees for 45-50 minutes or until set and nicely browned. Let rest 10 minutes and then serve.
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