XOXOX - Hogs and Quiches - XOXOX

On busy week nights, I love an easy one dish meal - protein and veggies all in one pan - quiche and lasagna are two of our family favorites. 

Tonight I whipped up this quiche: pancetta, broccoli, carrots, green beans, and two kinds of havarti. The great thing about this is its versatility; you can use whatever combination of vegetables, meat, and cheese that you have on-hand, top it with beaten eggs, bake till firm, and - voilà! - quiche.

The greatest challenge is a flaky, buttery crust. Here's my recipe...

5 T cold water
1/2 C butter
2 1/2 C flour
1/2 t salt

Mix the salt and flour together with a whisk. Cut the butter into the flour mixture with a pastry blender until you have a coarse, nearly uniform mixture. Make a well in the center and add the ice water. Mix with a fork until it comes together into a dough ball. Knead a few times, only until the dough is smooth. Extra kneading will make the crust tough instead of crumbly.

Preheat the oven to 350 degrees.  Roll the dough to about 1/8 inch thick and form the crust.  Prebake the crust for 20 minutes before filling it and baking the quiche.