Thursday, February 13, 2014

Veggie Quiche and The Best Pie Crust Ever

Guess what, guys?
I don't like pie crust. Nope. Never have. I have tried all different types. And don't get me wrong, I love pie!!!
I just usually leave about half of the crust (the soggy bottom part is decent), and eat the good stuff, aka the filling!
I just think pie crust is dry and boring...or, at least I used to!

Enter. Stater Bros. refrigerated pie crust.
Gotcha! It's not even a secret homemade recipe!
It's a dang pre-made crust, with zero healthy ingredients, but who cares, because it is so delicious!

We have my good friend Lauren (Check out her Blog: Imperfect and Fabulous!) to thank for that one!
I am so glad she made her quiche for me, and I discovered this Stater Bros. pie crust!

To start, take the crust out of the fridge about 15min before you are ready to bake, so it will roll out a bit easier, and not crack.
Preheat the oven to 400, and roll the pie crust into a pie pan.

Poke it with a fork in a few places, and bake for 5-8min.  This prevents the crust from becoming soggy later.
To be honest, I think part of the reason I have never liked pie crust, is I don't like a crisp, well done crust, so sometimes I skip this part, because I like a soggy crust! The egg mixture doesn't seep through, and it still turns out fine. Just very soft.  Yum.  I'm probably weird.

While your crust is par-baking (or sitting raw waiting for you on the counter!), mix up your filling.

Whisk 4 eggs until well beaten, then add 1 cup of half and half (skim milk works fine, too).
Add salt, pepper, and any other spices or herbs you like. A little garlic or onion powder are always good.

Mommy trick:  place veggies (shredded zucchini - water squeezed out, chopped spinach, pre-sauteed mushrooms, bacon, ham, any thing you'd like!) in the bottom of the pie crust.
Add 1 cup of grated cheese (jack, swiss, cheddar...) on top of the veggies into the pan. I really like goat cheese sometimes, too!

Pour the egg mixture into the pie pan over the top of the other stuff.
You can fill it about to the top, since it won't rise much as it bakes.

Mommy trick #2: Sprinkle the top with a dash of nutmeg.

Turn the oven down to 350 degrees.

Bake for about an hour, or until set.

Let cool before eating.
I like quiche warm, like you'd eat scrambled eggs, but it also is great cold, or at room temperature.
(I think I usually just eat it warm, because I am hungry and impatient!) 

Veggie Quiche
Adapted from Imperfect and Fabulous
as well as my  Momma's recipe

  • 1 Pie Crust
  • 4 eggs
  • 1 c half and half, or milk
  • 1/2c-1c shredded or diced veggies of choice 
  • 1 c shredded cheese
  • salt
  • pepper
  • pinch of garlic powder
  • dash of nutmeg