So yesterday I decided to make a mushroom quiche. Keep in mind that every time my husband walked by I had to hear a clip of "Sweet Lorraine" by Uriah Heep......only he was singing "Quiche Lorraine"....such simple pleasures. I looked about the internet and the audio clips were just too darn long so I am not linking. I heard the song clip enough from him.
For the quiche recipe I added asparagus and green pepper. I omitted the onion. I also used canola oil instead of butter to saute the vegetables.
Anyways, I needed some pastry dough. I have to admit that I am that kind of a person that buys my pie crust premade and prewrapped in the refrigerator aisle by the eggs. Would you believe that I did not have any in the house and I kept forgetting to buy it? I know....I am slacking off around here.
So I decided to make it from scratch from a recipe that I have used for the past 23 years. I know you are supposed to use shortening or butter but I dislike shortening and I am severely lactose intolerant so butter is out the window.
2 1/2 cups of flour 1 tsp. vinegar
1 cup of margarine (cold) 1 egg
1 tsp. of salt 5 tbsp. of VERY cold water
In a large bowl mix the flour, margarine and salt until crumbly. In a small bowl mix the vinegar egg and water. Add the small bowl to the big bowl then divide into four ball and roll for crust.
I freeze the extra balls for when I need them. Enjoy!!