Let's all just stop for a moment and appreciate the best quiche that I've ever made.
Okay, fine. It's the only quiche that I've ever made. But rarely has a first attempt at anything been so perfectly successful. In fact, this quiche is so good that I am sure I have perfected the art of quiche and may retire from the practice entirely. Except then I would need someone else to cook my quiches for me when I get a craving.
How it happened:
I have been craving pie. So I started talking about making pies for Easter. Connor suggested an egg pie, you know, because Easter Eggs. Egg pie? Why, that's a quiche!
So I looked into my trusty cook book and found three quiche recipes. I didn't have all the ingredients for any one of them, so I just kinda combined them to make my own.
The Recipe (as I recall it):
1 1/4 cup flour
1/2 cup butter
1/4 tsp salt
1/4 cup cold water
Bake at 450 degrees for 8 minutes with double layer of foil. Remove foil and bake 5 more minutes.
Sauteed green onions, red onions, mushrooms, garlic cloves, tomatoes.
7 eggs (because that's all the was left after we made Easter eggs)
1/2 cup whole milk
1/2 cup sour cream (about - I just used what was left in the container)
1/2 cup shredded cheddar cheese (about - I just used what we had left)
A few big handfuls of spinach
Northwoods Seasoning (Penzey's)
Mural of Flavor (Penzey's)
Bake at 325 degrees for all of eternity. Not really. I checked it after 45 minutes and it was almost done, but not quite. Then I checked it again after 10 minutes several times, until it was finally done. We live at a higher altitude, so things like quiche and cookies and cakes bake differently.