Basic Quiche: Ham, (Mushroom) and Broccoli

[a_boleyn]

I've made quiches with at least three different pie crust bases ( Zsuzsa's pie crust, Allison's Vinegar pie crust and Ann's No-fail pie crust, which I used here and posted below). I've even made a crustless version. But whatever the base, and whatever the filling you are using, quiche is a tasty, relatively inexpensive dish to make ahead, freeze and

Comments

[spikesgirl58]

I'll have to remember this for the crust. My mum made wonderful crust and mine is awful. Never-fail is good.

[a_boleyn]

I always ended up over-kneading those pie crusts where you only add a few tablespoons of ice water cause they wouldn't hold together. I would have to add more water, knead some more and then my crusts were hard as a rock. In fact, you might want to hold back on a few tablespoons of water when your stir/fork in the liquid and do your 'clump test'.

[spikesgirl58]

That's mine as well. My mum's was so tender and she didn't seem to do anything special.

[a_boleyn]

I think it's also a matter of experience. You can just look at it/touch it and tell whether you need more water before you start kneading the pastry and getting it into a ball.

[spikesgirl58]

Which Mum had a ton of. She wasn't much of a baker, but she made great pies and produced them for every occasion.