Raisin' Acres Farm: Quiche A.K.A "Egg Pie"

So we made "Egg Pie" last night for dinner. I have been meaning to make it for a couple of weeks now but just got around to it. It might have had something to do with the High temperatures we have been having and me not wanting to turn the oven on to bake the pies. Quiche is one of the meals we eat when we have a lot of eggs and a lot of milk to use so we generally have it in the spring and summer. When I make it I also try to make extra to have for lunch the next day. It is great warm or cold right out of the refrigerator.

Quiche is one of those recipes that you can be creative with and use some of the ingredients that you have on hand. Some of the ingredients we use are: sausage, peppers, caramelized onions, sauteed spinach or Swiss chard, hamburger, ham, bacon, sauteed or roasted veggies, mushrooms, and leeks. The different cheeses we use are: Swiss, cheddar, mozzarella, and feta. You are only limited by your imagination.

A quick word on cheese. We like to use raw cheese when we have it or can make some. You ask why? It is healthier for you to eat. The good bacteria and enzymes haven't been cooked out of it, not to mention it really tastes yummy. I guess it is debatable whether or not putting the raw cheese in the quiche and cooking it kills these bacteria and enzymes. But it still tastes yummy and I'm hoping that something survives the oven.

The crust on the quiche is so easy to make and really adds to the flavor when combines with the egg and cheese. I will give you and exact recipe for the crust and an approximate recipe for the filling since I make adjustments every time I make "Egg Pie".

Tart Pastry

3cups flour (we use whole wheat)
1 egg yolk (put the white in with the filling mix)
1tsp salt
1/4 lb unsalted butter (cold)
2T ice water

Place dry ingredients in food processor, add chopped butter and egg yolk. Mix to just enough to blend well.
Pour into a bowl and add just enough water to make pastry stick together. Pat flat, cover with plastic wrap and put in the fridge to cool while you cook up some of the filling ingredients.

5-10 minutes later, take out of the fridge and pat into pie plates. One pastry recipe will cover two 8 inch pie plates. If the dough gets too sticky put in the fridge for a few minutes to firm up.

Egg Filling:

8 eggs (plus egg white from pastry)
1/2 gallon of milk
1/2 tsp salt
dash of hot sauce / or pinch of cayenne
Nutmeg (optional) we don;t use this

Mix well and once you fill the pie pan pour over the top and place in oven at 350 degrees. Cook until middle is firm. Let sit for a few minutes to firm up, cut and enjoy.