Quickie Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the crust:
  • 1.5 cups flour
  • 1 stick COLD unsalted butter, cut into small pieces
  • 2 tsp salt
  • 4-5 tbsp ice water
For the filling:
  • 4 eggs
  • 1 cup half-and-half
  • 1/2 cup real mayonnaise
  • 2 tbsp flour
  • 1/3 cup minced onions
  • 1 tsp salt
  • 1 tsp garlic powder
  • 8 oz shredded Swiss or sharp cheddar cheese
  • 1/2 cup chopped baby spinach
  • 12 cherry tomatoes, chopped
  • 1 green onion, sliced thinly
  • 3 strips bacon, cooked and chopped coarsely (optional)
  1. Make the crust: In a food processor, add flour, salt and butter. Pulse until crumbly. Pour the ice water in to a measuring cup, and with the food processor running, slowly add the ice water through the top until the dough forms into a ball around the blades. Stop the food processor.
  2. Place ball of dough between two sheets of parchment paper. Using a rolling pin (or bottle of wine!) roll out the dough between the parchment paper until 1/8" thick, making quarter turns with the dough until you get a nice flat circle-y shape. Refrigerate the dough until you are ready to use, then press into a 9-inch pie plate.
  3. Make the quiche: Preheat the oven to 350 degrees F. Whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into the prepared pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.
Recipe by Total Noms at http://totalnoms.com/2012/11/quickie-quiche-hurricane-sandy-help/