Wednesday, August 3, 2011


We eat a lot of eggs in The Good House. They are usually a quick and easy meal that will fill you up while still being healthy. For a while I have wanted to make quiche but I knew The Good Husband wouldn't eat it. So instead of making an entire quiche just for me and the kiddo, I decided to make mini quiches.

Then I tried to serve it to her. And she wasn't having any part in it at all.

"Come on baby, eat your eggs."


"Oh, you like eggs. This is just an egg pie. I promise."

"Nooooooooooooooooooooo" which implied, "bitch, I know these aren't eggs."

This is for a 9 inch quiche.

Pastry for Single-Crust Pie (recipe to follow)
2 tablespoons butter
1 medium onion, thinly sliced
4 beaten eggs
1 cup half-and-half or light cream
1 cup milk
1/4 teaspoon salt
Dash ground nutmeg
1-1/2 cups shredded Swiss cheese
4-6 asparagus stalks, diced
1/2 cup diced, cooked ham
1 tablespoon all-purpose flour

~Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

~Meanwhile, in a skillet cook onion in butter over medium heat until tender but not brown.

~In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the onion, asparagus and ham. Toss together shredded cheese and flour. Add to egg mixture; mix well.

~Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes.

Pastry for Single-Crust Pie: In a medium bowl stir together -1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.

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