Leah has been making pretty amazing quiche on an almost weekly basis. It’s a filling, wholesome breakfast for the two of us, and a godsend given our crazy weekly schedules.
The crust makes or breaks a quiche. We love our friend Riley’s recipe, so much so that Leah pre-makes a half dozen crusts and sticks them in the freezer so we always have one ready.
- 3 cups flour
- 1 1/2 teaspoon salt
- 1 1/4 cup butter, warmed to room temperature
- 1 egg beaten
- 5 tablespoon water, cold
- 1 teaspoon vinegar
Mix flour and salt together, then knead in butter. Work until butter is well-mixed. Mix wet ingredients in a separate bowl, then add to other ingredients. Work together. Form into four balls. The dough can be frozen for up to two months. (Makes four crusts)