JOYFUL scribblings

A Quiche for Picky Eaters

by

#quiche lorraine

Enter for the Taste of Home Cooking School ticket giveaway here.  I hope you’ll join me for a night of fun and cooking inspiration!


I love just about any type of Quiche.  Normally I try to make one that has vegetables in it, but not everyone in my family likes the same vegetables.  I’m sure many of you are familiar with having at least one picky eater in your family.  I gave up long ago trying to please everyone, and I don’t make separate dinners.  My motto is, if you don’t like it find something else to eat.  My daughter has eaten her fair share of Kraft Easy Mac’s for dinner.  Thankfully she’s now more adventurous  with her food choices and grew tired of eating the same thing.

One thing my whole family does love is breakfast for dinner every now and then.  I cut this recipe for Quiche Lorraine out of Taste of Home magazine years ago. It was submitted by Marcy Cella L’Anse from Michigan.  It’s pretty basic so even your kids should enjoy it.  The main ingredients are eggs, bacon, half-and- half and Swiss cheese.  The original recipe gives instructions for making your own crust which I’ve included, but I used a store-bought deep dish pie crust.  I like to take shortcuts when I can.  I don’t think I’ve ever made a homemade crust.  I’m curious, do you make your own pie crust or buy it?  I’ve heard pie crusts are pretty easy to make.  I may have to add make a pie crust to my ever growing list of things to make.

A Quiche for Picky Eaters
Print
Recipe type: breakfast
Author:
Serves: 6
An easy Quiche even the pickiest of eater's will love.
Ingredients
  • Crust:
  • 2 cups all-purpose flour
  • ½ tsp salt
  • ¾ cup butter-flavored shortening
  • 3 to 4 tbsp cold water
  • Filling:
  • 12 bacon strips, cooked and crumbled, (I buy the already cooked bacon to save time)
  • 4 eggs
  • 2 cups half-and-half cream
  • ¼ tsp salt
  • ⅛ tsp ground nutmeg
  • 1¼ cups shredded Swiss cheese
Instructions
  1. Combine flour and salt in a mixing bowl.
  2. Cut in shortening with pastry blender until mixture resembles peas.
  3. Add water, a little at a time, until dough comes away from the bowl.
  4. Form dough into a ball.
  5. Divide in half.
  6. On a lightly floured surface, roll half of dough to fit a 9-in. pie plate.
  7. Transfer to pie plate.
  8. Trim and flute edges. Chill.
  9. Wrap remaining dough; chill or freeze for another use.
  10. For filling, sprinkle crumbled bacon in the chilled pie crust.
  11. In a bowl, beat eggs, cream, salt and nutmeg.
  12. Stir in cheese and pour into crust.
  13. Bake at 425 degrees for 15 minutes.
  14. After the 15 min. I put some foil around the edges of the pie crust so it doesn't get too dark.
  15. Reduce temperature to 325 degrees continue to bake for 30-40 minutes or until a knife inserted near the center comes out clean.
  16. Let stand 10 minutes before cutting.

 

Follow along with Joyful Scribblings...
  • twitter
  • facebook

Enter your email address to subscribe via e-mail!:

Comments

  1. Sounds like a good quiche, I will try it soon! I have made my own pie crust, but I think the store bought crusts are pretty good too, And since most of the time I am in a rush they just make it easier!

  2. Can you use the pre-made pie crust? or is that just so good and easy? I am afraid of dough!! HAHA

    • If I learn how to make one, I’ll show you. It has to be somewhat easy if I’m going to make it. I think store bought works great though, especially when you don’t have a lot of time.

  3. This looks and sounds delicious! I agree with Anne, that the store bought pie crust works well too. Yum! Can’t wait to try this.

    • I’m all for going the store bought route when you can, especially when you don’t have a lot of time to cook.

  4. Carol Bliss taught me how to make pie crust for Christmas Pies one year. I was afraid too. I like making them now. Also, Carol shared with me a delicious ‘Crustless Quiche’ recipe and it’s a family favorite.

    • You and I need to plan a date where you can show me how. Can you send me Carol’s quiche recipe? I have a request for it and I want it now too! That Carol needs to share her recipes more 🙂

  5. My mom and MIL make wonderful pie crusts, but my attempts have not been very successful even with my mom’s “Failure Proof” recipe :(. I even had Zach videotape my MIL making hers once to see if I could determine the “trick” – nope! I would love to get ahold of Shari’s crustless recipe…sounds gluten free to me…

  6. I have not made home made pie crust. I use to work for Pillsbury so I always buy there refrigerated pie crust . I have fond memories of helping my Mom make pie crust as a little girl. We would always take the left over dough and bake up a special treat using cinnamon , sugar and butter I think . It was the best part of helping my Mom make the pie crust.

    • Pillsbury makes a darn good pie crust! What a nice memory though of your mom and you. You know you can do that with the Pillsbury dough too. I remember making balls with it and dipping them in butter and cinnamon sugar. It was one of Ryan and Lauren’s favorite things to make 🙂 I could see you and Ashley doing that!

  8. Anything with bacon and cheese is pretty much sure to please:) Yes, I make my own crust… but usually only when I make pie (vs. quiche), mostly because the dinner hour can be crazy! I use a very simple recipe of flour, shortening and salt… with a little ice water. But any crust works… now that I have teenage girls watching their figures, we often make crustless quiche – no guilt! (stopping in from LOBS)

    • Thanks for visiting! I’m going to have to try making a pie crust this fall. I agree with you though, I would probably just make them for pies. I need a good crustless quiche recipe.

      • If you like spinach, this one is sooo good.

        Cheese and Spinach Quiche

        2 eggs, beaten
        1 c. milk
        8oz. jack cheese
        1 pkg. chopped spinach, thawed and drained
        1 c. flour
        1t salt
        1t baking powder
        1/4 stick butter

        Mix eggs, milk, flour, sat and baking powder. Add cheese and spinach.
        Melt butter in pie pan. Pour mixture into pan and bake at 350 for 35
        minutes.