Original recipe can be found in
From a Monastery Kitchen
by Elise Boulding and Brother Victor Antonio Avila and Sister Jeanne-Marie Pearse
French Tart shell
1 1/2 cups flour
1 1/4 tsp. salt
6 Tab. butter
3 Tab. margarine
1/2 cup water (approx.)
Work flour, salt with butter and margarine. Sprinkle on water until dough will just hold in a ball but is not sticky. Refrigerate dough, covered, at least 2 hours, preferably more. Roll out and line a 9" pie plate.
Basic Quiche Filling
2 Tab. flour
1 cup milk
4 ounces cheese, cut into small bits
Mix the flour with the milk by diluting first with a little milk, and then gradually adding the rest so that there are no lumps. Beat the eggs. Combine liquid and eggs, beating together until well mixed.
Add seasonings such as:
for a savory quiche
4 more ounces cheese, cut into small bits (making 8 ounces altogether)
4 ounces mushrooms
Place a layer of a little more than half the mushrooms on the bottom of the pastry crust. Layer cheese on top. Layer basic quiche filling on top. Top with the rest of the mushrooms.
for those who do not like mushrooms, you can leave them out, for a plain cheese quiche. Or, you can add shrimp and a pinch of thyme instead. You can experiment with flavorings to taste.
for a sweet quiche
1 tsp. vanilla
raisins to taste
sprinkle of nutmeg
Mix vanilla, raisins and nutmeg into the basic quiche filling and pour into the crust.
For any of these recipes, you can put the crust and fillings into individual ramekins instead.