Rich and Easy Quiche
Submitted by mumpy on April 03, 2012 at 11:29 am

Faster and easier than a traditional pie crust
Yield: 8 servings
Source: variation of a recipe from a friend

Pastry:
1/2 cup (4 oz.) butter
3 oz. cream cheese
1 cup (4.25 oz.) AP flour
Filling
1/2 cup (4 oz.) milk
1 large egg
1/8 to 1/4 tsp salt
1 cup grated cheese (cook's choice)

Options:
cooked and crumbled bacon or sausage
cubed ham or chicken
sauteed mushrooms and/or onion
well-drained cooked spinach or broccoli
tiny cubes of uncooked tomato
anything you think you'd like in a quiche

Cream butter and cheese.

Stir in flour on low speed till well blended.

Pat into GREASED 9" pie plate, and crimp edge.

Put cheese and optional ingredients in crust.

Combine milk, salt and egg: pour over cheese.

Bake at 350 for 45 to 50 minutes. Cool 10 minutes before cutting.

Crust can be made ahead and frozen.

To double the recipe, use 8 oz. butter, 8 oz. cream cheese and 2.5 cups flour. This will make 2 very thick crusts or 3 thinner crusts.

OR: make 24 tartlets; bake 30 minutes