1 1/2 cup of whipping heavy cream
1/2 tsp of salt
1/4 tsp of pepper
1/2 cup diced ham
1/4 cup corn
Whisk everything together.
for the crust
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or canola oil
1/4 cup ice water (I use refrigerated water)
Mix flour and salt. Beat oil and water with whisk or fork to thicken. Pour into flour and mix with fork. Press into 9" pie crust. Fill with quiche mixture and bake at 400F until done.
Ok, this was my very first time making a quiche. And I re-learned a valuable lesson. Just because something gets good reviews on the internet doesn't mean it will be good to eat. This crust sucked. I hate to be so harsh, but it really did. It just tasted like olive oil and made the whole quiche taste funny and greasy and was wicked squishy. Not what I was looking for at all. If I had replaced the olive oil with butter and prebaked it a bit it would have had some promise, but I think next time I might just make pie crust (what I was trying to avoid, for time reasons) and have done with it. It's also possible that I did something wrong, it sure wouldn't be the first time. Heh. I got the crust recipe from Recipezaar and it's the first time I've gotten something I didn't like from there. Oh well, it's bound to happen eventually. The egg part was good, but very soft. I seem to remember quiche being a little firmer. Next time I think I will cut the cream down and add another egg. But here is what I did anyway, you know, for educational purposes.
First I made the crust. Flour, salt and I also added some mustard powder and black pepper, but you couldn't taste it at all in the final product. Then I whisked together the water and oil till it looked, oddly enough, like egg. Mixed it all together and got a chunk of dough that was pretty easy to spread out into my tart pan. I finished off shaping it with a glass. Then I grabbed the cup and a half of cream. Shuddered a bit and added the salt, pepper and eggs. Then I realized there was no way I could whisk it in the measuring cup so I poured it into a bowl and whisked it in there. Added the ham and corn, mixed it around and poured it into the shell. Baked it at 400 for half an hour or so and there it was. Looked good, although I don't know if quiche is supposed to brown so much. The crust looked good, held it's shape well and didn't stick (gasp). But it made the whole thing taste like olive oil and pretty much nothing else. So I might try it again with butter instead of olive oil if I ever need a quiche wicked quickly, but next time I think I'm just going to make a pie crust. Or use phyllo. Spryte suggested over at Bakespace using slices of muenster cheese for the bottom. That sounds good too. I'll do one of those, and before too long.