I remember my 3rd grade year for many reasons. I developed a love for Roald Dahl books, memorized my multiplication facts, played cops and robbers at recess and I made my very first ever quiche lorraine. It may seem like a bit of a random memory to have made quiche in the 3rd grade. But I remember my mom giving me what I felt at the time was “free reign” of the kitchen to make a special dinner for my 3rd grade teacher (yes, we invited him to our house for dinner and my sister and I planned it and made it as first a third graders). At the time I felt so proud of that accomplishment, making quiche, and I have loved quiche ever since.
quiche is the best way to use up veggies
Quiche is such an easy, go-to meal where you can basically use up any vegetables, cheese and a bunch of eggs you may have in your fridge. I love to use it for my “veggie dump” meals where I basically take whatever vegetables are going to spoil soon, cut them up (sometimes sauté them depending on the vegetable) and dump them into my pie pan with a bit of eggs, milk and cheese to make a delicious dinner. I love many flavor combinations of quiche that you can change up based on personal preference or availability of ingredients, but the crust is the true constant. It stays the same and gives the quiche its delicious base.
This crust recipe is really very delicious and very easy. It doesn’t use a rolling pin or have any finicky cold water added to it to make it come together. You literally mix together some ingredients and press it in the pan. Could not be easier…or tastier! You can use this crust for any savory pie, though it won’t work well as a double crust. The nature of this recipe is to press it in a pan, not layer it on top of a pie. It would work well for quiche, apple crumb pie, chocolate pie, key lime pie, lemon pie, etc… My kids love the crust so much that they don’t even complain about all the veggies inside the quiche…they are begging for seconds of this pie crust.
When you bake this pie crust without filling in it, it will puff up a little. I don’t mind that for a quiche. It may matter if you are making a different type of pie and you will want to weigh it down with pie weights (affiliate link). When I am looking for a quick, easy, delicious dinner that is sure to impress company and use up my “almost gone” produce, this is my go-to. I love serving quiche warm or cold and it pairs nicely with a green salad or some fresh fruit. If you are looking for a little dinner inspiration or just want to make a delicious recipe, I hope you’ll give it a try.
Perfect Press In The Pan Pie Crust
Yield: One, 9 inch pie crust/quiche
Time: 5 minute mix, 25-70 minute bake depending on if you are making crust only or crust and quiche
- ½ cup (1 stick) unsalted butter, room temperature
- 2 oz (4 Tablespoons) cream cheese, room temperature
- 1 ¼ cup all purpose flour
- 1 teaspoon granulated sugar (savory crust), or up to 2 Tablespoons sugar (sweet crust)
- ½ teaspoon salt
- 1 cup milk
- 1 cup sour cream
- 5 eggs
- 2 cups veggies/meat/filling, sautéed or prepared to your liking
- 1 cup shredded cheese (I like a blend of Swiss cheese/Havarti cheese)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- In a mixing bowl using a hand mixer, mix together the unsalted butter and cream cheese until light and fluffy.
- Add the flour, sugar and salt. Mix together to form a dough.
- Pour the dough into a 9 inch pie plate and press into the pie plate, going up the sides and evening out the crust as best you can with your fingers. At this point the crust performs best when chilled for half an hour or more in the freezer. I often only chill it as long as it takes to preheat my oven and it works well every time.
- Preheat oven to 375 degrees. You can now choose to bake the crust using pie weights or bake for a shorter time using no weights. For quiche I like to bake the crust for about 10-15 minutes before adding in the quiche filling. If you want to make this crust to use for a pie, you may consider using pie weights and bake for about 25 to 30 minutes.
- While the crust is baking, whisk together the milk, sour cream, eggs, salt, pepper and nutmeg. Sauté any vegetables or meat and season as desired. I like using bacon, sausage, chopped up ham or turkey, mushrooms, onions, spinach, etc…
- Once the pie crust is ready and still warm, pull it out of the oven. Layer the meat/veggies on the bottom of the crust. Top with the cheese. Pour in the egg mixture.
- Bake at 350 degrees for 50-60 minutes until the quiche is baked all the way through.
- Allow quiche to come to room temperature and cool slightly to finish “setting up.” Enjoy!
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂