Wednesday, February 2, 2011

Vegetable and Mozzarella Quiche with Olive Oil Crust

  I think there's nothing more ladylike than quiche! I remember, when I was little, my mom would make quiche when she was having a special lunch visit with her friends. As a girl, it seemed so magical. My mom would use beautiful dishes, her and her friends would be dressed lovely and smelled so good. On those beautiful plates was served this amazing materpiece of quiche alongside a salad and coffee in dainty matching coffee cups. They were  ladies in all ways possible. Now I make quiche with the fond feeling of following in my mama's footsteps. It leaves me feeling accomplished and ladylike. And that doesn't happen that often! Maybe the best part of making a quiche is that you can use up just about any ingredients you have in your pantry or fridge. Not that really is woman friendly!

Preheat oven to 400 degrees

Ingredients for the crust:
1 Cup Unbleached Flour
1/2 tsp Salt
1/4 cup Olive Oil
1/4 cup cold water

Mix first 3 ingredients and add water a little at a time until dough forms. Roll out on liberally floured surface and lay into pie dish. Set aside.

Preheat oven to 400 degrees
Ingredients for Filling:
4 eggs
2 cups of milk
1/4 cup unbleached flour
1 tsp salt
1/2-1 tsp pepper (depending on your preferance)
1 tsp garlic powder
2 tsp dried basil (In the summer, fresh basil is amazing in this)
Desired diced vegetables
1/2 can of white beans
1 cup of Mozzarella cheese (or any cheese of your choice or you have on hand)

Whisk the eggs and flour. Pour in milk. Whisk with spices until very well combined. Stir in the vegetables and cheese. Pour into pie crust. Bake at 400 degrees for 15 minutes and then reduce heat to 350 degrees. Bake for 25 more minutes. 40 minutes total. Or until the center of the quiche if firm and the top is dry and brown.

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