Quiche Lab

Pie Crust
1 cup flour
1/8 tsp. salt
1/3 cup lard
2-3 tablespoons cold water

Quiche
6 eggs
1 cup milk
1/2 yellow onion, chopped
1/2 green pepper, chopped
1 cup smoked ham
1 cup cheese
salt and pepper as desired



This blog is for the quiche that we made. We received the recipe we used for this from Mrs. Cummings. First we had to make the pie crust, which we made a double batch of and used the other half for our soft pie. To make the crust I mixed the salt and flour together then used a pastry blender to cut in the lard and incorporated until it was all in small, pea sized balls. Then I added water using a fork to incorporate it until it was able to hold the shape of a ball without falling apart. I then separate the ball into two parts and rolled out flat to put into the pie pan. The next step in making the quiche was to crack the six eggs into a bowl with a cup of milk and mix it. I chose to add chopped onions, chopped green peppers, salt, pepper, cheese and ham to my mix. After I mixed all of the ingredients together I poured the mix into the uncooked pie crust and put it in the over at  350°f for 50 minutes. After 50 minutes the quiche was not quite finished so i put it in for another 10 and by that time it came out done. I took the quiche home that night and tried it. It tasted a lot better than I thought it would and the ingredients I used mixed together well. The eggs were very light and fluffy and the ham added saltiness to it which I personally liked a lot. The crust was crunchy and done right but part of it did fall into the quiche while it was cooking which affected the overall appearance of the quiche. I would recommend this recipe to people as a breakfast or brunch type food because it is relatively easy to make and does not cost a lot, but does take a good amount of time to cook for a breakfast food.