That Quiche was Quite Delicious!

 Do not be shocked, but, today was the first time I made a quiche. Yes, I know... Shocking. But, I will have you know that I was intimidated by it. Everyone always says how dreadfully long and boring it is....blah blah. They are crazy! My prep time was 20 minutes. TWENTY MINUTES!!! 
AND I made a homemade crust.Twelve of those minutes was the shell baking. 

Now I know you are dying to know my secret recipe for tender flaky crust aren't you? What if I told you that it does not involve cutting in ice cold butter? Or making sure your water has ice cubes?? Would you think I was crazy if I told you that I didn't even have to roll anything out a floured surface? Well, my friend I will give you my top secret pie crust recipe that has everyone who tastes it swooning. As long as you do not judge me because I did not take any pictures while making it (although I will next time I make it, I totally will!) 
Here it is:
   Marialisa's Easy Pie Crust

1 3/4 Cup of AP Flour
1/2 Teaspoon of Salt 
1/2 Teaspoon of Granulated Sugar
1/2 Cup of Vegetable Oil
3 Tablespoons of Water

 In a bowl combine Flour,Sugar & Salt. Make a well in the center and add Oil & Water. Stir with a wooden spoon till it is all combined. Then dump the contents of the bowl into a greased pie pan ( It makes it easier to press) Now using the tips of your fingers, press the crust into the pie pan. I use my knuckles and press the dough up the edges of the pie tin . Now you crimp the edges, making them all pretty and rustic looking. Prick the crust a few times with a fork and bake at 350* for 12 minutes (just enough to "set" for our quiche)

Now that we have the pie crust ready... lets make our quiche! 

I bought some gorgeous Organic Rainbow Chard at Sprouts the other day . At 50 cents I could not resist! I never had it before but it was SO pretty! So I had to come up with something. They make spinach quiches, so I will make a Rainbow Chard one! (this is usually how I come up with all my recipes) Then I started to think of complimenting flavors and I came up with this masterpiece:

Introducing the Rainbow Chard, Caramelized Onion, Apple, Cheddar Bacon Quiche!!! 

                                                            ( Don't judge my instagram pictures)

Sounds intimidating. It totally isn't. It is so easy and I sound so fancy too! Here is how it went down....

3 Leaves of Rainbow Chard, chopped ( make sure you do not use the stem)
1 Medium Onion- thinly sliced ( I used a red onion) 
2 Cups Shredded Cheddar Cheese
6 Strips of cooked Bacon-coarsely chopped
2 Apples- peeled,cored and sliced into thin strips
5 Large Eggs
1 Cup of milk
Salt & Pepper
Sugar 
Mustard 
Dried Sage
Olive Oil
Butter

Pre-heat oven to 400*

 First I caramelized the onions. Olive oil in the pan (about a tablespoon) then the onions went right in. I sauteed them for a minute then added a pinch of salt and a pinch of sugar. Once they were all yummy and browned, I made them the first layer to the quiche.Next layer is that chopped up bacon! Save a little for the top, so it looks extra pretty. Then I threw in a pat of butter (about a tablespoon) in the same pan  and sauteed the apples . Only for a minute or two and I added 1/4 teaspoon of dried sage. That went on top of the bacon. Then I added half of the cheddar. In that same pan I threw in the chard. Let it get just a little wilty (Is that a word?) It makes it so much easier to manage. The chard goes on top of the cheese. Then more cheese on top, and those reserved bacon pieces. Now in a bowl whisk the eggs and milk together. Add a small squirt of mustard, and a dash of pepper. Pour the egg mixture over all the layered ingredients. Now here is the hard part. Put foil around the edges of the crust so they do not burn. I do not know why I found it so annoying. Probably because my foil had a mind of it's own. Anyhow, I put the quiche on a baking sheet and popped it in the oven for 30 minutes. Then I took it out and sprinkled the top with sugar ( a BIG pinch) and a small pinch of sea salt. Then it went back in for another 10 minutes. Trust me. The sugar/salt step is crucial. It makes it B-E-A-UTIFUL!!!  If you are not sure it is done, insert a knife in the middle. If it comes out clean... It is ready to be devoured! See? Not THAT intimidating. And oh so delicious! 
 Get down with your gourmet self! 
                                                                     Tanti Baci Bella!

<3 Marialisa