Do you like quiche? I sure do. Ever since I found a recipe for Quiche Lorraine on a can of Carnation brand evaporated milk years ago, I’ve been making quiche at home. I often make two at a time. I like the leftovers for a quick breakfast in the morning or I take a slice to work and warm it up for a yummy lunch. My husband likes the left overs too... it reheats well and he tops it with salsa. Over time, I’ve discovered quiche is like pizza... pick your favorite veggies, cheese, and meat (or leave the meat out)... throw it in a pie shell, cover it all in a milky-egg custard, and pop it in the oven. Easy as pie... I mean quiche! Bacon (I use turkey bacon), onions, and Swiss cheese for traditional Quiche Lorraine. Ham, Swiss cheese, onion, and bell peppers are a good combination, as are smoked andouille sausage, onions, bell peppers, and pepper jack cheese. Quiche is actually a good dish to make to use up “odds and ends” in the fridge.
Combine the flour and salt in a bowl. Add the vegetable oil; stir with two forks until mixture resembles peas/coarse crumbs. Add about 2 tablespoons ice cold water (more if needed) and gently mix until dough comes together; stir the dough as little as possible once the water is added (or crust will be tough). Roll the dough between two sheets of wax paper and then put the pie crust in a pie pan. This pie crust is relatively easy to make but it’s not easy to shape like crusts made with shortening or butter. I like to think my pie crusts have “rustic charm”. My mom makes this crust better than me (her’s are much prettier). Despite the fact that this is not the prettiest crust, it works well in this quiche recipe and I always have the ingredients on hand.