French Quiche

Pie Crust
(Modified Lion House recipe)

2 cubes butter
1 T. sugar
½ tsp baking powder
1 tsp salt
1 T . dry milk
3 C. flour
½ C. cold water (may need 1 T. more water)

In a food processor, cream butter with sugar, baking powder, salt and dry milk. Add half of the flour & mix well. Add water and remaining flour, mix well. Roll it out as you need it. This makes plenty for two (2) 9-inch pie crusts.

Quiche

Pie dough (just enough for 1 crust-so, ½ of the above recipe) or Puff pastry
6 eggs
1 tsp. Dijon or dry mustard
1 T. sour cream
1 tsp. Herbes de Provence (or you can just use some dried thyme)
½ onion, sliced and sautéed in a little olive oil until translucent
2-3 oz sliced ham, cut into little pieces
4-5 oz. Gruyere/Swiss/whatever cheese you like in it


Preheat oven to 350°. Lay the dough for the crust in a tart pan/pie tin with about ½ inch extra around the border. Tuck under the extra dough and flute the top with your fingers. Beat the eggs, mix in the mustard, sour cream, & herbs. Layer the onions, ham, then cheese in the pie tin. Pour the egg mixture over the other ingredients in the pie tin. Bake until set (maybe 20 min.?)

You can put just about anything in this quiche. It’s also good with bacon, and I’ve done it without meat. Throwing in some sautéed zucchini is also nice.