The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”
Stock photos were used in recipes where I didn’t take a picture of the final result.
Original Authors: Robby’s Mom (Filling) & Betty Crocker (Crust)
Hey everybirdy!
Today we’re making something that people usually either love or they hate. There’s really no in-between when it comes to Quiche! I know it seems like a really fancy dish that’s kind of intimidating, but trust me, it’s not. It’s actually very easy, it just takes a little bit of time to get all the chopping done.
Usually, you see people make these with spinach, but you can really use any green vegetable you want. I used broccoli and ham for mine, and it turned out really yummy.
📋 Baking Therapy: Finding Focus in the Prep
Quiche is a bit time-consuming, but that’s actually why I love it. Between the precision of “cutting” the shortening into the flour for the crust and the rhythmic chopping of all the fresh vegetables, it forces you to focus on the task at hand. There’s something so grounding about taking a pile of raw ingredients and slowly turning them into a beautiful, golden-brown pie. It’s the perfect way to spend a quiet morning.
💡 Robby’s Quick Tips
The Freezer Trick:
The recipe says to put your dough in the fridge, but I’ve always put mine in the freezer. By the time I’m finished getting the filling ready, the crust is perfectly chilled and ready for me to work with.
Pick Your Cheese Carefully:
I used mozzarella for this one, but Swiss is the classic choice because it’s nice and dense. I’d stay away from Cheddar, though—it just tastes a little weird in a quiche to me!
The Toothpick Test:
To make sure it’s actually done and not still “eggy” in the middle, poke it with a wooden toothpick. If it comes out clean, you’re good to go.
🛒The Essentials (What You’ll Need)
Cost: Per Batch: $1.22
For the Crust:
- 2 Cups Flour
- 2/3 Cup Shortening (or Butter if you want it flakier)
- 1 tsp Salt
- Ice Cold Water
For the Filling:
- 4 Eggs* 1/4 Onion
- 1 Head of Broccoli
- Ham or Bacon (Optional!)
- Swiss or Mozzarella Cheese
- A little bit of Milk
Visit my Patreon for a free post featuring the full Walmart price breakdown for this budget-friendly bake!
👩🍳 How to Make It
1. Prep:
Get your oven heating up to 425°F.
2. The Crust:
Mix your flour and salt, then cut in your shortening with a fork or pastry blender until it looks like small peas. Add your cold water 1 tablespoon at a time. You might need an extra teaspoon or two, but you be the judge of that! Wrap it up and pop it in the freezer.
3. The Filling:
While the dough chills, chop up your veggies and ham into bite-sized pieces. Crack your four eggs into a bowl, add a little milk (just like you’re making scrambled eggs), and stir in some of your cheese.
4. Assembly:
Spray your pie pan and coat it with a little flour. Roll out your dough, shape it to the pan, and pour your egg mixture in.
5. The Topping:
Put a little more cheese right on top before it goes in the oven.
6. Bake:
Bake for about 45 minutes. You’re looking for a light golden brown color on top.
💬 Q&R: Questions & Robby
Q: Do I have to use meat?
Robby: Not at all! You can totally leave the ham out if you want a vegetarian version. Just add in more of your favorite veggies.
Q: Can I use a store-bought crust?
Robby: You can, but once you learn how to make this one, you probably won’t go back to the store-bought kind. It’s worth the extra few minutes!
Want tips on how to make a pie crust? Here is your guide.
Q: What vegetables work best?
Robby: I really liked the broccoli, but honestly, any green vegetable will work. Just make sure to chop them small so they cook through.
💬 Join the Conversation
Quiche is so customizable, and I want to know your favorites!
Leave a comment:
- The Veggie Debate: I used broccoli, but what’s your “must-have” green vegetable for a quiche?
- The Cheese: Are you team Swiss like my mom, or do you have another favorite that isn’t Cheddar
Final Thoughts
For my first time making a quiche, I think it turned out really well! It’s a nice reminder that even when we feel like we’re doing the same kitchen tasks over and over, we can still make something new and beautiful.
Stay safe and enjoy every bite!
Happy baking!
Quiche
Ingredients
- 4 eggs
- A quarter of an onion
- A head of broccoli
- Ham or bacon optional
- Cheese either Swiss or Mozzarella. It just tastes weird with Cheddar.
- A little bit of milk
Directions
- Preheat your oven to 425.
- Make the pie crust, or have a pre-made pie crust (whichever you prefer.) Put it in the freezer until you are ready to work with it.
- Cut all your vegetables and ham, into bite sized pieces.
- Crack your eggs and add the milk. Add all of your ingredients to the egg mixture. Add a little bit of cheese to this mixture.
- Roll out your pie crust on to a pie pan.
- Evenly divide your quiche filling to the pan. Top off the quiche with a little bit of cheese.
- Bake the quiche for 45 minutes, or until the top is nice and golden brown.
- Enjoy.
Flaky Double Pie Crust
Ingredients
- 2 cups flour
- 1 tsp salt
- ⅔ cup butter or shortening butter makes it flakier!
- Ice-cold water added 1 Tbsp at a time
Directions
- Whisk your flour and salt together in a medium bowl. Cut in your cold shortening or butter using a pastry blender or fork until the mixture resembles coarse, pea-sized crumbs.
- Sprinkle in ice-cold water, 1 tablespoon at a time, tossing gently with a fork after each splash until the pastry naturally pulls away from the sides of the bowl.
- Gather the dough into a smooth ball and divide it in half. Shape into two flattened discs on a floured surface, wrap, and chill in the fridge for 15 to 30 minutes to firm up.
- Roll one disc out on a floured surface to about 2 inches wider than your 9-inch pie plate. Ease the pastry gently into your pie plate without stretching it.
Notes
- Chill for Flakiness: Resting the dough in the fridge gives the butter or shortening time to re-chill, which creates those airy, flaky layers as it bakes.
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