Quiche is a French tart consisting of a pie crust that is filled with cheese, meat, seafood, or vegetables. In the US, this savory appetizer is also referred to as Quiche. However, in my homeland (Guyana) we refer to Quiche as Cheese Pies. It is delicious! This Quiche recipe is amazingly simple with just bell peppers, but you can certainly add other fillings such as ham, bacon, crabmeat, for a seafood quiche, spinach, and cheddar cheese. The toppings are literally endless.
This dish is truly a treat for the entire family; it is a favorite in my household. The perfect Quiche has a flaky pie crust, and the center is cheesy and soft. Each bite is a rich, creamy, cheesy goodness! If you want to prep your quiche the night before, you can do so by 1) prepping the pie crust the night before 2) whisk the filling the night before and chop up all your toppings. This process makes it so much easier when you are having guests over or prepping for an event.
- Using a food processor is certainly an EXTREMELY easy way to make the pie crust or any pastry dough but you can also use your hands as well.
- If you are using the food processor, after you have added water allow the food processor to spin your dough into a ball; this ensures that the fat is completely incorporated. If using your hands, just pat the dough into a ball.
- I put my butter and shortening in the freezer for a few hours before making the pie crust; you want to ensure that your butter is VERY cold.
- Roll your pastry dough out a bit thin because it will rise while in the oven.
- Add a bit of flour to the pie crust before adding the filling so it does not get soggy.
- The peppers and scallions should be added last. (on the top)
- I used a removable bottom 4-inch mini quiche pan for this recipe. Print