One Dough, Two Dishes - Quiche & Strawberry Hand Pie

I love quiche, I mean really love quiche. Why not? Creamy, savory egg custard with unlimited add-ins and cheese. Plus, crust? How can this go wrong? Well, while it's always a simple a delicious dinner, breakfast or brunch go-to, there are a couple of notes that take from good to great. The most important things to remember if you want a great quiche: 1. don't skip out on the fat- use a mixture of whole milk and heavy cream or half and half. 2. Have a flaky, buttery crust that you bake first on 350 degrees (10-12 mins) before adding the filling. That's where we begin. Here's a simple, buttery crust recipe and two ways to make it.

Simple Butter Pie Crust


  • 2 1/2 cups all purpose flour

  • 1 tablespoon sugar

  • 3/4 teaspoon salt

  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

  • 6 tablespoons ice water


  1. Mix flour, sugar, and salt in a mixing bowl.

  2. Add butter; pinch with your fingertips until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Dough should feel cold, butter clumps hard. If not, stop and refrigerate for 5 minutes

  3. Form dough into ball in bowl, or on counter; slice ball in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill for 30 mins to or overnight.

Note: When you roll out your dough, make sure you flour your rolling stick and counter surface. Roll from center, out. Move quickly. As dough heats, it sticks more. This is a butter crust, so you don't need to butter your pie pan or baking sheet. For pies and quiches, bake on 350 degrees for 10 minutes in pie dish. Make sure you add parchment paper on top with dried beans. This makes sure crust doesn't rise. You can also use a fork and prick the bottom sides.

Savory Quiche Filling


  • 2 TBS extra-virgin olive oil

  • 1 medium-size onion (yellow or spring onion), diced

  • 1/4 medium red bell pepper, diced

  • 2 large garlic cloves, finely chopped

  • 1/2 TBS ground dried thyme

  • Salt/pepper to taste

  • 1 handful spinach, washed, dried, coarsely (large) chopped

  • 2 egg yolks + 2 whole eggs

  • Freshly ground pepper

  • 3/4 cup half-and -half

  • 1/2 cup Swiss, shredded (Gruyere or any chewy cheese you have will work)

  • 1/4 cup Parmesan, grated


  1. Preheat oven to 350 degrees.

  2. Heat oil over medium heat in a large, heavy skillet and add onion salt, pepper, garlic, peppers and thyme. Cook, stirring often, for 3-5 minutes, until peppers are very tender and sweet.

  3. Stir in spinach, toss around until it wilts and no liquids left. Remove, place in a bowl, and allow to cool.

  4. Beat together egg yolks and eggs in a medium bowl. Brush pre-baked crust with egg wash (egg+1tsp water). Add 1 teaspoon more salt, pepper, and milk to the remaining eggs and whisk together.

  5. Add red pepper and spinach mixture to pie crust, single layer. Top with cheeses, single layer. Pour egg custard mix over veggies and cheese. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set.

  6. Remove from oven and allow to sit for at least 10 minutes before serving. Serve with a simple side salad.

NOTES: Add-ins cooked bacon or ham pieces, cooked mushrooms.

Easy Strawberry Filling (for hand pies)


1 lb. fresh strawberries, stems removed, chopped large pieces

1 TBS sugar

2 tsp lemon zest

1 tsp lemon juice

2 TBS strawberry preserves

1/4 cup water


  1. Add ingredients to a medium sauce pan. Heat over med-high heat, stirring until sauce begins to boil.

  2. Reduce to simmer for 5 minutes, until sauce is reduced and thickened.

  3. Allow to cool. Use to fill pies or as a topping over cakes or ice cream.

  4. Saves in airtight container in fridge for up to 2 wks.

See my empanada folding instructions blog post to find out how to roll and fold hand pies.

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