Quiche



Button mushrooms (sliced)
Cheese (grated, your choice of variety)
Bacon (cooked and crumbled)
Spinach (chopped and wilted)
Eggs
Heavy cream (or milk, for binding)
Salt and pepper (to taste)
Mini pie crusts (store-bought or homemade, if preferred


Ingredients for crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter (cold and cut into small cubes)
3-4 tablespoons water


Instructions:

Prepare Your Ingredients: Start by measuring out your flour and cutting the cold butter into small cubes. Keep a glass of ice water ready.
Combine Flour and Salt: In a large mixing bowl, combine the all-purpose flour and salt.
Add Cold Butter: Add the cubes of cold butter to the flour mixture.
Cut in Butter: Use a pastry cutter, two knives, or your fingers to cut the cold butter into the flour mixture. Continue until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
Add Ice Water: Gradually add 3 tablespoons of ice water to the mixture. Gently stir with a fork or your fingers until the dough starts to come together. If it's too dry, add an additional tablespoon of ice water.
Form the Dough: Gather the dough into a ball and flatten it into a disk. Be careful not to overwork the dough. The goal is to just bring it together.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This rest allows the dough to relax and makes it easier to roll out.
Preheat Oven: Preheat your oven to the temperature specified in your quiche recipe.
Roll Out the Crust: On a floured surface, roll out the chilled dough into a circle, making sure it's large enough to fit your quiche pan with some overhang.
Transfer to Quiche Pan: Carefully lift the rolled-out dough and place it in your quiche pan. Gently press it into the bottom and sides of the pan. Trim any excess dough hanging over the edge.
Prick the Bottom: To prevent the crust from puffing up during baking, use a fork to prick the bottom of the crust.
Par-Bake (Optional): Depending on your quiche recipe, you may choose to par-bake the crust. This means partially baking it before adding the quiche filling. Follow your quiche recipe's instructions for this step.
Add Quiche Filling: Once the crust is ready, you can add your quiche filling and follow the baking instructions in your quiche recipe.

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