Making a quiche is easy if you break it down into its various components.
1) The crust. You can buy a pre-made crust, but why bother when you can make one in minutes? In your food processor, add 1 1/4 c. flour, 1/2 t. salt, 1/2 t. sugar, and pulse until combined. Add 1 stick butter, cut into small cubes, and pulse for 8-10 seconds until the mixture looks like coarse meal. With motor running, add up to 1/4 c. ice water. Keep motor running until dough forms itself into a ball — it will not take very long. Wrap the ball of dough in plastic wrap and refrigerate until ready to use. It’s best to make this dough in advance because it rolls out better when it’s been chilled but I’ve made it at the same time as I’m making the quiche (e.g. tonight). Sometimes advance planning just doesn’t work out.
2) The veggies. Use an onion of some sort (e.g. an onion or a leek) and another veggie of your choice. Tonight I used leek and asparagus. Greens are also great in quiche. Slice the veggies and saute them in 1 T. of butter until softened, and let cool a bit.
3) The cheese. I always grate my own, since then I can buy a better cheese than you can get pre-grated. Gruyere is traditional and has a great, strong flavor, but use any cheese you want. 1 cup of grated cheese will do you.
4) The custard. Whisk together 4 eggs, 1 1/4 c. half and half, salt, pepper, and a pinch of nutmeg.
5) Assembly: Roll out the dough and line a 9-inch pie pan. As you can tell, I didn’t make the edges pretty but you could. Add the cheese, sprinkling over the bottom of the crust. Add the veggies, and pour in the egg mixture. Bake in a 350 degree oven for 50-60 minutes. Let sit for 15 minutes before serving.
Summary of ingredients needed (for your shopping list):
1 1/4 c. flour
1/2 t. salt
1/2 t. sugar
1 stick butter
onion or leek
vegetable and/or green of your choice
1 c. grated cheese of your choice
1 1/4 c. half and half
salt and pepper