This is my husband's favorite Quiche recipe. It is easy to make, allows easy modification, but it is NOT necessarily a healthy recipe. We just make this every once in a while on a Sunday morning when it is cold, implying fireplace use and drinking tea or coffee while reading on the couch together. So here is his recipe in his own words!:
Crust:
-2 cups all purpose flour
-1 stick of butter, unsalted (which is 8 Tbsp)
-1 tsp kosher or sea salt (NOT iodized salt)
-A pinch of herbs and spices of your choice.
-Some very cold water
-A one and a half, to two inch high tart pan. About 9 inches at the base (give or take)
-Shortening to grease the pan
Preheat oven to 375. Cut up the butter into small ½ inch cubes, putting them in a container and then in the freezer for a few minutes. Whisk together the flour, salt and seasoning. Then, with your hands, rub into the flour mix the cold butter, adding cold water to help make the dough as needed (it takes less than you think). Try to avoid clumps of butter. Roll out the dough between two sheets of floured parchment paper with a rolling pin. Place the rolled out dough into the pan, and trim the top of the edges (we will sometimes make something else with the extra dough...). Press in the side walls, and use a fork to lay tracks on the bottom so that it does not puff up. Bake (WITHOUT pie weights) for about 15 to 20 minutes, don't overcook it by getting it more than light brown in a few spots.
Filling:
-3 whole eggs
-3 egg whites
-2 Tbsps milk (I find that regular milk, not rice or soy milk works best here)
-Salt, pepper and season to desire (I like to add paprika to my eggs)
-Onions or garlic, chopped
-Spinach, chopped, fresh and uncooked
-Mushrooms (should be sautéed and fully cooked before hand)
-Vegetables (like broccoli or whatever, but again, should be cooked completely first to avoid added moisture ruining your creation)
-Cheese (I'll let you decide what you want, but I usually end up using whatever is left over, probably some cheddar or jack from the previous week)
Once the crust is done pre-cooking, it is a good idea to let it cool down a bit. About 10-15 minutes. Mix the eggs, egg whites, milk, salt and seasoning of choice in a bowl with a whisk. Place in the crust some cheese and then the veggies (again, already cooked!). Next pour in the egg mixture on top. Lastly top off with a little more cheese. Too cook this just put it back in the preheated 375 oven for probably no more than 20 minutes. But your times may vary depending on how many eggs you've use and how many ingredients you've used as well. It is an egg dish, so when it is puffing up and starting to brown the cheese/egg top, then it is ok to take it out and let it cool a few minutes before serving (there will be some carry over heat finishing it off so don't worry). Because we didn't use pie weights, the crust should be easy to fork through, but sturdy enough (as we didn't let uncooked veggies soggy it up!) to pick up with one hand like pizza.
This is a four serving dish, pretty much, that will fill four people up nicely. You could easily stretch this to 6 people with some kind of a side like fruit or even something as heavy as a muffin. Serve with tea or juice and enjoy.