- "It is the best American recipe I have ever had, and is a good as many- (better than the poor quality) french ones."
- Use a deep dish pie pan. You can use a regular pie plate, but you will have too much liquid.
- It will actually taste even better one day after. (Maybe you should double it for leftovers.)
- "Bon appetit!"
1.5 C flour
1/2 t salt
1/2 C shortening
4-5 T cold water
- Mix flour and salt.
- Cut in shortening.
- Mix water in slowly until all is moistened.
- Form into a ball, and roll to about 1/8" thick.
- Transfer the shell to a greased pie pan and crimp the edges.
1/2 lb bacon
1/4 lb mushrooms
1 lb guyère (or 1/2 lb swiss and 1/2 lb monterey jack)
1 C sour cream
1 C milk
salt and pepper
(**UPDATE 3/13/2011: we used slightly less cheese and only 1/2 c milk today and our quiche was much less liquidy**)
- Preheat the oven at 375°.
- Fry the bacon.
- Chop the onion and sauté it in the bacon grease.
- Slice the mushrooms and sauté them with the onion.
- Mix the bacon back in and sprinkle into the pie shell.
- Add cheese over the bacon.
- Mix the eggs, milk, and sour cream together and pour into the pie shell.
- Add salt and pepper. The pepper dots add to the look, so put lots in.
- Bake until it passes the toothpick test. Let sit to set 15-30 minutes.
- Cut, serve, and eat.