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Basic Quiche

The other day, I was in a discussion with two Korean ladies and a Romanian lady.  One of them brought up cooking European food. They were discussing my blog, and I began talking about things I could make that came from Europe.  I said I can make ciorba (pronounced chorba), but the Korean women didn’t know what it was. I have a blog about ciorba if you want to know what it is. It is Romanian sour soup, and it is delicious! The Romanian woman knew what it was, but she didn’t know what quiche was.  I was surprised because she is a lady who likes all things fancy. At times, I think she needs to live in a castle.  However, she surprised me. She didn’t know what quiche was, so I decided to make some quiche on my blog for her and show her what it is.

I actually ate my first quiche at my older sister’s house.  It is French food.  My older sister and I took French in school when we were little girls growing up in French Morocco.  Being exposed to French at a young age did something different to each of us.  I was thrilled by language, and it began my love of language. She was thrilled with the fact that we studied a language originally coming from France, and she learned to love all things French, and learned to make a lot of French dishes.  When I ate her quiche, I liked it, and I also learned how to make it, and my kids always loved it!

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Today, I began by setting my oven at 350 degrees Fahrenheit (150 degrees Celsius).

 

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I grated one cup (225 grams) of colby jack cheese.

 

Next, I began cooking bacon.  I fried 8 slices of bacon.  While the bacon was frying, I got my cheese and grated one cup (225 grams) of cheese. Usually, it is recommend to use cheddar cheese. I actually used colby jack cheese. When we lived in Romania, I used cascaval, and it worked. Any type of hard cheese that you like will work.  After the bacon is fried and the cheese is grated, set it aside.\

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I combined cooking butter and cooking oil to make 1/2 cup (113 grams). There was more cooking butter than cooking oil, but don’t make it all cooking butter because if you do, your crust will be as hard as a rock, but you want it to be flaky.

 

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Cut and mash the butter and cooking oil into the flour.
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Add 1/4 of a cup of cold water to the flour, cooking oil, and butter.
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Mix the flour, butter, cooking oil, and water until you get a stiff dough.-

Next, you need to make the crust of the quiche. It is the same as a pie crust.  I begin with a cup and a half (337 grams) of flour.  I put it in a big mixing bowl, and then I get a half cup measuring cup and put a combination of cooking butter and cooking oil in to make one half cup.  If I were living in America, I would use solid shortening, but it doesn’t exist in Korea.  When I was in Romania, I used to make lard to use as solid shortening because they didn’t have solid shortening either, and lard tastes even better in a pie crust than sold shortening.  I put the butter and cooking oil in the flour and use my spoon to cut the butter back and forth and mash the butter and cooking oil into the flour.  After that, I add 1/4 cup (about 56 grams) of water.  I mix them all together until they become a stiff dough.

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I put the dough in the pie pan and begin pushing on it with the heel of my hand pushing it toward the edges of the pan.
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I push it to the sides of the pan, then up the sides of the pan, and then let it overlap the pan a little.
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I crimp the edges of the dough, and it looks a lot better.

I realize the next thing I did is a bit unconventional, but this is how I do it.  I came up with this idea for a couple of reasons.  First, there is no room in a Korean kitchen, and it difficult to find a place to roll the dough out. Secondly, I don’t like to clean things up, but I do, and I do everything I can not to make a mess.  What I do with the dough next is much less messy than rolling it out on a floured board, but if you want to roll the dough out on a floured board, go right ahead.  You have to roll it out on a floured board making it thin and round, then put it in the pan.  However, what I do is pick the dough up and put it in the pie pan.  Then, I begin pushing on the dough.  I push it until it is flat and push it out toward the edges of the pan.  I push it up the sides of the pan little by little.  The crust becomes thin.  I push it until it is overlapping the pan.  After that, I take the part that is overlapping and pinch it all the way around. This is called crimping it, and it make the pie crust look a lot for finished and pretty.  After that, I take a fork and prick the bottom of the crush so that when it cooks, air can go through easily.

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I put the grated cheese in the big mixing bowl.
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I crumble up the bacon I fried earlier.

 

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I add the crumbled bacon to the grated cheese.
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I get four eggs, crack them, and add them to the bacon and cheese.
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I use 1 cup (225 grams or 8 ounces) of milk.
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I add the milk to the cheese, bacon, and eggs.
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I mix it all together. I will use this filling in my pie crust.

Now, I set the pie crust aside.  Next, I get another big mixing bowl.  I put the cup (225 grams) of cheese I grated earlier in the mixing bowl. Next, I crumble up the bacon I fried earlier, and then add the bacon to the bowl.  Next, I get four eggs, and I add them to the bowl.  After that, I get one cup (225 grams or 8 ounces) of milk and add that to the mixing bowl. I mix everything together.

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I pour the mixture into the pie crust.
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My quiche is ready to bake. I put it in the preheated oven and bake it for 45 minutes.

Next, I pour what I have in the mixing bowl into the pie crust I prepared earlier. I put it in the oven and I bake it for 45 minutes.

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The quiche is ready to eat.

 

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Have a piece! It tastes great!

After 45 minutes, I take it out of the oven, and it is finished. My daughter is always so enthusiastic about my cooking! She was really ready to eat it!  My Korean son in law saying, “I think we ate this before,” and he gets a huge piece. This is just a basic recipe.  Sometimes, people add different vegetables to their quiche. My sister actually puts spinach in her, but we didn’t have any spinach, and I have learned something important about any time I use spinach.  When I use spinach, I add garlic.  Without the garlic, the spinach doesn’t always have a very good taste, but garlic makes the spinach to good that it is magnificent! When my kids were home, I used to use fresh spinach from the garden and boil it in a big pot with several cloves of garlic. It made my kids thrilled too! In fact, they begged me to make it, so if you put spinach in your quiche, I suggest you also add garlic.  enjoy it!

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