GARBAGE DAY QUICHE
easiest pie dough ever: 3 tablespoons of butter, 3 tablespoons of shortening, about 6-7 ounces (or a little over one cup) of flour, 1/4 cup water, and a pinch (or generous half teaspoon) of salt. Lemon zest and black pepper to taste.
Mix your flour and salt thoroughly with a hand or stand mixture or in a food processor. Add in the butter and shortening as cut up in small small pieces, basically mash them in with the flour by hand until the consistency is like sandy or mealy. Slowly add in the water mixing with a spoon. The dough should be slightly sticky, because you will re-flour later. Zest a lemon into the dough and grind black pepper. It will be a good base. Drop it onto plastic wrap and form into a 4 inch disc. Refrigerate for at least an hour.
Take the dough back out, flour your surface and the top, roll it into a 12 inch disc then place in a well greased pie tin. Bake on 400 for about 10 minutes, take it out and brush it with an egg wash and throw it back in for 2-3 minutes or until lightly brown. The egg wash with help create a barrier between the crust and quiche filling, so it doesn't get too soggy. Take out of the oven and set aside.
Garbage day quiche is about using up whatever leftovers are in your fridge or whatever produce is starting to go bad and wilt. Chicken that's been in there too long, a bruised tomato, is the essence of garbage day quiche. A good basic recipe is a half pound Italian sausage in a cast iron with minced garlic, paprika, red pepper flakes, salt and pepper, fennel seeds. After cooked Add in half of a cut yellow bell pepper and an onion and wilting cherry tomatoes and let sear until brown. Be generous with the spices.
No matter what you choose your filling should be about 5-6 beaten eggs with anywhere from a half cup to a whole cup of a high fat dairy. Heavy cream is perfect. Add insult and pepper or smoked paprika to taste and grate in some cheese.
Fill up your pie crust with your meats and veggies, avoiding any access oil. Top with spinach, one of the only vegetables that needs no prep prior to going in a quiche. Fill pie crust with egg mixture, swirl in some pesto or ricotta if you please, and pop in the oven for 35 minutes at 350 or until there is no liquid left if you tilt the pan.
Let sit at room temp for an hour before serving to let it set.