We love quiche at our house, but I don’t keep frozen pie shells on hand, and don’t always want to mess with rolling a crust out. (I'm a lousy baker, not caring much for measuring in exacts.)
I’m working on variations on the below simple recipe, found online. A version of this, cutting the sugar and using slightly less flour and oil, baked up nicely in two pans this morning, and now I’ve got two quiches baking in the oven (w/ thawed leftover Easter ham in small cubes, grated cheddar, diced onion and thawed frozen chopped broccoli)—in other words, whatever was on hand and need to be used up and keep us within our monthly frugal budget. Smells wonderful!
Next time I think I’ll opt for olive oil and press in some herbs. I imagine that whole wheat or half and half flour would work nicely, too.
- 1 1/2 cups all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 tablespoons milk
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.