Quiche

I knew that Brett wouldn't be coming home for dinner last night, and the only meat I had defrosted in the fridge and ready to use was bacon. So, I put two and two together and quickly decided that this was a perfect time to make quiche. I was already planning on going over to Donna's house to celebrate her birthday (at least two weeks late!), so I asked if they would be interested in having dinner together before cake. She was excited about sharing the quiche with our two families. Later Brett said that he thought it was cruel to offer someone quiche for their birthday dinner. It's only cruel if you don't like it. Everyone in attendance (except Todd) loved it--so there! I have decided that quiche fillings are very forgiving. You can really play around with your add-ins: veggies, meats, cheeses, etc.

Extra Flaky Pastry (one-crust pie)
Source: The Pillsbury Cookbook

1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/3 cup shortening
2 to 4 tablespoons ice water
1 teaspoon vinegar

Food processor directions [the only way to go!]
Place flour, salt, sugar and shortening in processor bowl fitted with metal blade. Process 20 to 30 seconds until mixture resembles coarse crumbs. With machine running, add vinegar and minimum amount of water all at once through feed tube. Process 20 to 30 seconds or just until ball forms. (If ball does not form in 30 seconds, shape into ball with hands.) Wrap dough in plastic wrap; refrigerate 30 minutes or freeze 10 minutes.
Flatten ball to 1/2-inch thickness, rounding and smoothing edges. Roll ball lightly on floured surface from center to edge into circle 1 1/2 inches larger than inverted 9-inch pie pan. Fold pastry in half; place in pie pan. unfold; fit evenly into pan.
Fold edge under to form a stand-up rim of pastry; flute. Do not prick pastry.

Quiche Filling
Source: Me

1 teaspoon olive oil
1/2 medium onion
3 eggs
4 ounces cottage cheese (about 1/2 cup)
1/2 cup milk
1 cup Swiss cheese, grated
2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked bacon, crumbled

Saute onion in olive oil; set aside. Combine eggs, cottage cheese, and milk. Toss Swiss cheese with flour, salt and pepper; add to egg mixture. Add cooked onion and bacon and mix well. Pour mixture into prepared (but not baked) pie crust. Cover pie crust edges with aluminum foil. Bake quiche at 350 degrees for 405 to 50 minutes, or until knife inserted just off center comes out clean. Remove foil during last 5 to 10 minutes of baking. Cool 10 minutes before serving. Store in refrigerator.