Favorite Food Find Friday is here and to be perfectly honest the find for today falls under the "not so exciting" heading; not because it's not delicious (it is) and not because it's not convenient (it is) but just because unless you've been living under a rock your whole life you've probably used it a hundred times or more. Of course if you are a pastry purist and think refrigerator crusts are...well...baking blasphemy then take this as gentle encouragement to come with me over to the dark side. As you may have guessed already today's favorite food find is:
Pillsbury Refrigerator Pie Crust!
While I will admit I often do make pie crust from scratch, there is just no getting around the fact that in a pinch the doughboy is my main man. I will further admit that I am knee high right now in Pillsbury products as I am trying ever so hard to create "the" million dollar Pillsbury Bake off Recipe. Wish me luck because so far I've come up with nothing that screams "million dollar recipe". (In Who Wants To Be A Millionaire terms I'm about at the $16,000 level...maybe.)
The recipe I'm sharing with you today is my go-to quiche; it's delicately fluffy, and painlessly simple. My family prefers quiche without unnecessary accoutrements...no spinach, no ham, definitely no onions...just cheese. But feel free to throw in whatever you would like at the same time as the cheese and please accept my apologies for being so boring.
Two Cheese Sour Cream Quiche
1 refrigerator pie crust (or your favorite homemade single pie crust)
1 cup 1% or skim milk
1 cup sour cream
1/8 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1/2 cup diced Swiss cheese
1/2 shredded Cheddar cheese
Preheat oven to 425 degrees.
Unroll pie crust and arrange in a 10-inch ceramic quiche dish or glass pie plate. Crimp the edges of the crust as desired. Place a sheet of foil over the crust then top with pie weights or uncooked rice. Arrange dish in the center of the preheated oven and bake for 10 minutes. Remove foil and weights and bake for an additional 5 minutes or until bottom is lightly browned. Remove crust from the oven and set aside.
Whisk together the eggs, milk, sour cream, cayenne pepper and kosher salt until well combined. Scatter the cheeses evenly over the crust. Slowly pour the egg mixture over the cheeses. Carefully transfer dish to the oven (for easy carrying you may want to put the quiche pan on a baking pan). Bake the quiche for 25-30 minutes or until slightly puffed and golden brown.
Yield: 6-8 servings
Doesn't that look incredibly fluffy? The texture is so delicate!