Easy As Pie

Spinach and Mushroom Quiche

I just love making a quiche on the spur-of-the-moment, using whatever ingredients I might have handy.  But I hate paying $3.99 for Pillsbury unroll and fill refrigerated Pie Crusts.  In these days when we’re all trying to squeeze the most from our dollars, paying four bucks for what is essentially just flour and vegetable oil seems a bit ridiculous.

In a perfect world, I would love to make a pie crust for my quiche with real butter.  But that would require a pastry blender, which I don’t have.  And while I do have a rolling pin, I’m not crazy about the idea of a big, long, messy rolling dough episode in the kitchen – which would totally take the ‘spur-of-the-moment’ out of my spur-of-the-moment quiche.

So, I went on-line and found an Easy Oil Pie Crust recipe by Carroll Pellegrinell at About.com.  No pastry blender or rolling pin needed.  I gave it a try, and was quite pleased with the results.  I mentioned it to my sister, who asked me to send the recipe.  I figured I’d do better, and share the recipe on my blog.

Easy Oil Pie Crust
from Carroll Pellegrinell at About.com

Ingredients:

1 cup flour

1/2 tsp. salt

1/4 cup vegetable oil

2 tblsp. cold milk or water

Whisk flour and salt together with a wire whisk.

Stir in oil.  Stir in milk (or water).

Mix completely.

Place dough in the middle of a glass pie plate and spread dough out with hands, covering the bottom, and over the sides.

Fill and bake according to your favorite pie recipe.

Tonight, I made a spinach and mushroom quiche. I covered the bottom of the pie crust with spinach,  mushrooms and diced onions (sautéed together first in a dab of butter).

Then I whisked 5 eggs together with about a 1/4 cup of half & half.  I stirred about 3/4 cup of freshly shredded muenster cheese* into the eggs, and seasoned with salt and pepper. I folded the egg/cheese mix on top of the spinach/mushrooms and placed in a pre-heated 375° oven for about 30 minutes. Halfway through, I added a topping garnish of a little spinach and mushroom and sprinkled about 1/8 cup of shredded muenster cheese on top. Yummy!

* Bonus money saving tip:  Ask your local deli if they offer cheese ends at a discounted price.  I shredded my muenster cheese from an end that I purchased for just $2.99 per pound. I bought a big shreddable hunk for a little over a dollar, and still have more cheese leftover for a future meal.

Share

Comments are closed.