Homemade Quiche

I love eggs, any which way, but I especially love quiches... What could be better then a homemade, buttery, flakey crust with a creamy filling of eggs, cheese and fresh vegetables?

Not a lot.

Pie crusts, or pate brisee, as I learned in Culinary school, are easy to make and don't compare to anything you buy in the store. It is made of four simple ingredients (5 if you want sweet) and is easy enough for anyone to make, especially if you use a food processor.

2 1/2 C AP flour

1 teaspoon salt

1 C (2 sticks) unsalted butter very cold cut into cubes

1/4 - 1/2 C cold water (use as needed)

Either by hand or with food processor combine first 3 ingredients either cut with a fork or just pulse until mixture is grainy and resembles sand. Slowly add the water until the dough holds together. Roll the dough into a ball then flatten into a disk and set in fridge for at least 30 minutes. Once chilled roll out the dough and use it for whatever your heart desires!

If using for a quiche or something else with a liquid filling make sure to blind bake the tart shell.

Blind baking tips -

preheat oven to 400

Roll out the dough and lay dough into desired pan careful not to tear the dough.

Cut off excess edges. Using a fork lightly pierce the bottom of the shell.

line the tart shell with aluminum foil and fill with beans or pie weights to prevent the dough from puffing up. Bake for 20 min or until slightly golden.