We have been making the quiche crust ahead of time and freezing the dough. To bake the quiche can just pour the filling into the frozen crust and put in oven. May take a few extra minutes to bake but the quiche come out great and makes the process faster. If making the dough fresh can chill the dough in the fridge. The crusts will last for up to a month in the freezer. We usually make 2 crusts and keep one the fridge for a day and freeze the second pie crust. For fillings vegetables are good like asparagus, brocolli, mushroom, baby spinach. We air fry most vegetables. You can roast or saute. You really want to remove moisture to avoid being soggy. For cured meats cooked bacon or ham is nice. We often buy a precooked bacon or roast earlier in an oven for 20-25m. I usually beat the eggs in a mixer the the whip until frothy. The quiche is nice served warm can let cool for 10-15 minutes. For leftovers will last 1-2 days.
Ingredients
pie dough (makes two crusts)
- 3 cups (420g) flour
- 1t salt
- 1T sugar
- 1 4/5 sticks butter
- 3/5 cups shortening
- 8-10T ice water
fillings
- cheese, grated or crumbled, like fonina
- asparagus, roasted or sauted
- cured meats or vegetables
egg mixture (for one quiche)
- 4 eggs, large
- 3/4 cup milk
- salt, pepper
- for a larger pie shell use 5 eggs and 1 cup milk
steps
- add fillings to shell
- beat egg and milk until frothy in a mixer with whip, add salt, pepper
- pour egg mixture over fillings
- heat oven 375 convection
- bake 15m
- lower temperature 350
- bake until set in middle and hold shape if jiggles, about 20-30, check every few minutes
