Ingredients for Pie Crust
1 ½ Cup Flour
½ tsp Salt
½ Cup Shortening
4-5 Tbl Water
Instructions for Pie Crust
In a bowl, stir flour and salt together.
Using a pastry blender, cut in shortening into flour mixture. Mixture should look crumbly.
Add in 4 Tbl water, mix thoroughly until the mixture becomes dough like. If it looks or feels dry, add in another Tbl water.
Gently, knead the dough for a minute. Form the dough into a ball. Place in refrigerator for 15 minutes (this will help solidify the fat).
Remove dough from the refrigerator. On a lightly floured surface roll out dough to the shape of the pie place. Pie crust should be ¼ inch thick. The size of rolled dough should exceed pie plate by about 2 inches.
Place the crust onto a greased pie plate and adjust crust to fit the plate. Trim the edges. Use fingers to gently press top of the crust into the edges of the pie plate. Use a form to puncture small holes in bottom of the crust to release steam.
Pre-bake the crust for 7-8 minutes at 375 Degrees.
Ingredients for Quiche
1 Pie Crust (See Recipe Above)
1 C Milk
½ tsp Salt
½ tsp Mustard Powder
½ tsp Pepper
6 oz shredded Cheese (Swiss, Cheddar, or American)
¼ Cup Onion - Diced
¼ Cup Red Pepper - Diced
¼ Cup Green Pepper – Diced
1 Clove Garlic – Minced
1 Tbl Fresh Parsley – Chopped
Instructions of Quiche
Preheat oven to 375 degrees.
In a small or medium bowl, beat eggs and milk together.
Stir in salt, pepper, mustard powder.
Sprinkle red pepper, green pepper, onions, garlic, cheese, and parsley into prepared crust.
Pour egg mixture over the crust until filled.
Bake Quiche for 35-40 minutes or until a toothpick/knife comes out of center clean.
Let stand for 5 minutes before serving.
Optional: Sprinkle cheese or fresh herbs on top.