Quiche Crust from scratch, Mushroom Quiche..and a Light Quiche Lorraine

Easy olive oil quiche crust 

1/4c olive oil

1/4c water

1c flour

s,p

adjust flour/liquid a touch till the dough isnt dry and doesnt break apart with a little tension

ball up dough and wrap in plastic wrap

let sit in fridge for 1hr--or made too much? freeze the extra!!

Mushroom Quiche

1 1/2-2c of sliced button mushrooms

1/4 white onion

1 clove of garlic

touch of sriraacha

1 c of milk (i used 2%)

3eggs

fresh thyme sprigs,sp

1c of cubed monterrey jack cheese

saute a tbsp of oil/or butter in pan, toss in the garlic and onion, then the mushrooms..throw a few thyme sprigs on top n s/s...in the mean time beat the eggs with a whisk, add milk and cheese and srirraacha (i put a tsp maybe just to liven things up, along with the jack cheese).

i flatten the dough out by hand directly into the pre buttered quiche pan (get better consistency by rolling it out with a roller and everything of course, but its a whole ordeal sometimes to take it all out). ake whole with a fork

set oven to 400. put crust in for 10-15min

take the crust out when ready

by now your mushrooms should be cooked down, take the thyme sprigs out and spread the mix evenly across  the crust. then pour over the egg/milk/cheese mix over

put back into oven for 35min~ at 400 or until browning

Simple Quiche Lorraine

1c milk

3 eggs

chopped fresh parsley, s/p

1c black forest ham (sliced, then cubed)

1c swiss cheese (sliced, cubed)

beat eggs, add everything together

pre bake crust like in recipe noted above, pour in the filling

bake at 400 for 35 or until brown

Enjoy! /I know I did :)