It’s French…Sounds interesting…I’m Hungry…2 hours later…I’m eating…Egg Pie. 
The pie crust, the filling, the texture, the flavor, was perfect. :dubious:
All because I was bored, hungry and had time to waste. Not to mention all kinds of stuff in the fridge I need to use up.
I used no particular recipe, but did poke around the web for ideas till’ I was ready to get outta bed…
Crust…
1 1/8 cups Flour
1 stick of butter
1/8 cup water
pinch of salt
I knifed the Flour and butter together, till it made little floured butter bits, I then knifed in the water and salt, made it into a collective ball. Put it in the fridge till it stopped screaming.
Filling…
1 Onion - sliced thin
1 Green Pepper - julienned
1 Jalapeno - seeded and julienned
1 Can Spinach
1 tsp garlic
Salt and Pepper about a 1/4 tsp ea
Heat some olive oil and butter in skillet add all but the spinach till’ the veggies are soft. turn heat down to simmer, add well drained (squeezed) spinach, cook till’ most of the water has steamed away. Might have to add little more butter or oil to keep from burning.
Take pie dough out fridge grease a round pie pan, I used a square casserole one cause’ that’s what I had. Roll dough on counter till large enough to fill pan. I didn’t have any luck in rolling, so I plopped the dough in the pan and spread it out like a pizza and up the sides. Put in the filling from the skillet.
Fork 4 eggs, a little milk salt and pepper till mixed then add to the pan, covering the filling.
Bake at 350 for 15 min so the eggs set a little bit…then add a couple hand fulls of shredded cheese to the top. My cheese was a left over Mexican blend.
Bake for another 45 min until the cheese looks toasty. One hour or so total bake time.
Let sit 15 min before gnawing.
I can’t believe It came out so good. I was hardly trying. 
I use Alton Browns refrigerator pie recipe as a base and then put whatever my imagination can think up.
I also do not make my own crust. Too much work for not enough pay-off.
This is the best quiche recipe in the world. So incredibly delicious.
Mmm, quiche. I need to come up with a gluten-free pie crust replacement.
Whole Foods makes a gluten free pie crust that’s so good, I use it even when my daughter isn’t eating with us. It’s 'spensive, but it’s sooooo worth it.
you can also make the crust with almond or coconut flour so it is glutin free.
In my mind the OP’s recipe is more of an egg pie, and not a quiche, unless she’s fibbin’ about the amount of milk. Quiche = custard, and a custard is more than “a little milk.”
That said, it sounds delicious, and I’m just nitpicking!
I do crustless quiches all the time (which, in truth, could be nitpicked as not being a quiche as much as the OPs, due to lack of crust.)
My go-to recipe:
8 eggs
2.5 cups of milky stuff, at least half of it should be half & half or cream.
1t. salt
Pepper if you want
1 T. flour. (I keep trying to make it without flour because that’s the RIGHT way to do it, but the flour helps the texture IMO, the hell with the French)
Mix all that together, then assemble your fillings, which can be anything, but should include at least a cup of shredded cheese. Yesterday, it was broccoli, caramelized onions, and cheddar.
Butter or grease a square baking dish - 9x9, or 8x8, and put the fillings on the bottom, and top with the cheese. Add the liquid ingredients. Bake at 325 for about 40 minutes, until it’s mostly set but still a little jiggle. Avoid overcooking.
Yum!
I would have sworn that this was a Julia Child’s recipe, but I can’t find it attributed to her anywhere. This is how I’ve aways made quiche and everybody loves it.
5 eggs
cream
cayenne pepper
white pepper
nutmeg
salt
Bacon–about five strips crispy
spinach
2 tsp finely chopped onion (my add, I think onion and spinach go well together)
Butter
Guyerre cheese
Crack three whole eggs into a measuring cup. Separate the other two eggs and add the yolks to the 3 whole eggs. add cream to make the mixture equal 1 1/3 cups. 1/2 tsp white pepper, 1/4 tsp salt, dash of cayenne, 1/4 tsp nutmeg (I remember her saying, “you don’t want so much so that guests say,‘there’s nutmeg in there’, just enough to say, ‘what is that wonderful flavor’” mix thoroughly.
Into a blind baked pie crust, add several dots of butter. Break two of the strips into large pieces and stick them to the butter dots–i.e. use the butter to glue the bacon to the crust so everything doesn’t float.
Crumble the rest of the bacon and add it and the rest of the ingredients to the base quiche mixture. (NOTE: if you don’t want the cheese all floating to the top, I measure the eggs, figure out how much cream I need, put that much cream is a separate container, heat it, put the cheese in a little bit of corn starch just to dust it–this keeps the cheese from coagulating for some reason), then melt the cheese in the cream, making a cheese sauce.Stir then pour into the shell. Bake at 350 for about 40 minutes. Check at thirty with a toothpick in the center. It should come out clean but wet, i.e. no egg mixture on it, but there should be a sheen of moisture–dry toothpick = dry pie (this is my advice not her’s). Let cool for at least 10 minutes and serve. The extra yolks make the texture silky and rich.
Long ago I realized that I suck at pies. My grandmother, my mother and my daughter can almost effortlessly churn out pies; the knack skipped me, but that’s okay–I’ll bring something else to family gatherings.
I thought I couldn’t make quiche until I found a recipe similar to Athena’s. Crustless and foolproof–I make it in a pie pan and get excellent results, but no crust.
Even better, my local grocery store makes a variety of quiches for sale in the deli section. Whole pies are offered, but I can buy a half spinach quiche (or Lorraine, if I’m feeling decadent), heat it in the oven, make a salad and offer up a nice meal.
Yea, I know supposed to have more milk, I just used what I had and some left for coffee.
I was just amazed this came out well, considering the last time I made it, it was before cooking sites, and cooking vids. I think the net just consisted of Doom and AOL at the time.
That turned out like spinach surrounded by goo on a bed of cardboard. “Cardboard” being the store bought crust. :mad:
So, I Pfft at it for years, until I had enough culinary exp points from other adventures.