If you follow along on Snapchat you know that I make a quiche once a week, sometimes more. Having a French background, quiche has always been a part of my diet and always will be. I love the smell of a freshly baked on and the fun behind making one from scratch! My eldest, Ella who is 3.5 LOVES cooking in the kitchen with me and this is by far one of her favourite recipes to help make. Below I’ve attached the recipe for my latest Boccacini Tomato Quiche + 2 easy pie crust recipes (including 1 gluten free).
Quiches seem to be a hit right now with all of you so I will try to include as many of my recipes for them as I can over the next while, it’s a great & easy dish to bring to gatherings or to even put out when guests are over. The kids love them too (depending on the ingredients lol). If you are short on time there is absolutely nothing wrong with buying a pre-made quiche crust at your grocery store too! xo
Tomato Boccacini Quiche
Ingredients
- 1 Tomato
- 1/2 Cup Boccacini
- 1/4 Teaspoon Sea Salt
- 5-6 Eggs
- 1 Clove Garlic
- Handful – Cut Thinly Spinach
- 1 Stem Green Onion
- Dash Pepper
- 2 Tablespoons Cream (or alternative)
Instructions
Preheat your oven to 415-420.
Beat the eggs and mix them with your cream, salt & pepper.
Add in your garlic, green onion &spinach and stir.
Place in your tomato & boccacini as you wish.
Bake in the oven for 22-24 minutes.
Beat the eggs and mix them with your cream, salt & pepper.
Add in your garlic, green onion &spinach and stir.
Place in your tomato & boccacini as you wish.
Bake in the oven for 22-24 minutes.
The tomato and boccacini will make the quiche slightly runny so do not be confused thinking the eggs aren’t cooking and over cook it! I check the quiche at about 22 minutes and cut in slightly to make sure.
Prep time: Cook time: Total time: Yield: 6-8 servings
Easy Pie Crust
Ingredients
- 2 1/2 Cups All Purpose Unbleached Flour
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 1 Cup (2 Sticks) Organic Unsalted Butter
Instructions
In a food processor (we use our Vitamix), combine unbleached flour, salt, and sugar; & combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to cup more ice water, 1 tablespoon at a time) – don’t over mix the dough.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour! Repeat with remaining dough.Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate. Try to handle the dough as little as possible, give the kids their own pieces to play with that you don’t need for your pie crust, or give them silicone cookie cutters to make shapes with that you can bake seperately! :).Gently fit dough into bottom and sides of plate, we prefer a thinner crust for our quiches so I use bare minimum and spread it thinly. Try not to stretch your dough and if you have an overhand just cut it (with kitchen shears if possible). We never have access and I gently push down along the pie dish with my index finger to create divets along the outer edge for detail. There are so many fun details you can do with dough, search Pinterest and you will get lost in creative ideas I promise!
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour! Repeat with remaining dough.Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate. Try to handle the dough as little as possible, give the kids their own pieces to play with that you don’t need for your pie crust, or give them silicone cookie cutters to make shapes with that you can bake seperately! :).Gently fit dough into bottom and sides of plate, we prefer a thinner crust for our quiches so I use bare minimum and spread it thinly. Try not to stretch your dough and if you have an overhand just cut it (with kitchen shears if possible). We never have access and I gently push down along the pie dish with my index finger to create divets along the outer edge for detail. There are so many fun details you can do with dough, search Pinterest and you will get lost in creative ideas I promise!
Gluten Free Pie Crust
Ingredients
- 1 1/2 Cups Gluten Free Flour
- 1/2 Teaspoon Salt
- 2 Tablespoons Sugar
- 3-4 Tablespoons Cold Butter
- 3 Tablespoons Shortening
- 1 Tablespoon Apple Cider Vinegar
- 5 Tablespoons Ice Cold Water
Instructions
In bowl or your stand mixer (we use our Kitchen Aid Mixer), mix your dry Ingredients.
Add in your cold butter & shortening. Mix until well combined, your mixture will be dry & crumbly.Add in your cold water and vinegar.Blend crust mixture until the dough comes together. If your mixture seems too dry or doesn’t stick together when pressed you can add more water 1 Tbs at a time.Lightly dust a sheet of wax or parchment paper or a marble board with extra flour or tapioca starch. Form the dough into a round disk with your hands. Place a second piece of parchment over the top and roll the dough out until it matches the size of your pie dish.Remove the top layer of wax paper & turn your pie pan upside down on the top of the crust. Carefully slide your hand under the wax paper and gently flip over your crust into the pie dish. Remove the parchment paper carefully as you press the dough into the bottom of the pan.If the dough crackers just continue pressing, I like to crimp or scallop the outer edges just casually with my fingertips. Always lightly prick the crust at the bottom with a fork before you pour your ingredients inside.
Add in your cold butter & shortening. Mix until well combined, your mixture will be dry & crumbly.Add in your cold water and vinegar.Blend crust mixture until the dough comes together. If your mixture seems too dry or doesn’t stick together when pressed you can add more water 1 Tbs at a time.Lightly dust a sheet of wax or parchment paper or a marble board with extra flour or tapioca starch. Form the dough into a round disk with your hands. Place a second piece of parchment over the top and roll the dough out until it matches the size of your pie dish.Remove the top layer of wax paper & turn your pie pan upside down on the top of the crust. Carefully slide your hand under the wax paper and gently flip over your crust into the pie dish. Remove the parchment paper carefully as you press the dough into the bottom of the pan.If the dough crackers just continue pressing, I like to crimp or scallop the outer edges just casually with my fingertips. Always lightly prick the crust at the bottom with a fork before you pour your ingredients inside.
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YUMMMM thanks for this Roxanne I’ve been checking your blog every day hoping for this recipe to be on it!!!!