Quiche for A Crowd

I baked quiche for a crowd yesterday; about twenty people showed up for our Wednesday night potluck, with another dozen arriving later to browse the leftovers and listen to the program.

I know I made at least one woman happy: one of the grandmothers hadn't had quiche for years because of lactose intolerance. When I convinced her that there truly was no milk or cheese in the over-sized pie, she kept coming back for more.

Beginning with the "Quiche Lorraine" recipe from my tattered More With Less Cookbook, I made the crust with lard and rolled it to fit a  x  rectangle pan. The filling for 2 9" pies filled this pan nicely. Almond milk (original, not vanilla) substituted nicely for dairy milk, and crumbled bacon provided the salty richness of cheese. Onions and corn kernels filled out the dish.
Recipe: Quiche for A Crowd

 Makes 2  9" pies.  Although both bacon and cheese are listed as "optional," pies will be tastier with one or the other or, indulgently, both!

The photos show this recipe made in a single  9" x 11" rectangle. When I use this pan again, I'll increase the amount of dough by another half cup of flour and 2 Tbs. fat., for a more generous crust.
You'll also see that I lined the rectangular pan with parchment paper. This allowed me to lift the whole quiche right out of the pan (after chilling several hours.) Then the quiche was cut in squares and arranged on a platter for the pot-luck.

Crust:
2 c. all purpose unbleached flour (may use up to 1/2 c. spelt)
1/2 tsp. salt
1/2 c. cold lard, cut into 1/2" bits
4 to 5 Tbs. icy water

Combine flours and salt. Cut in cold lard using pasty blender or two knives with scissor-like motion.
Crumbs should be about the size of peas. Sprinkle with 3 Tbs. icy water and toss to moisten crumbs. Add just enough more icy water so that dough will press together into a ball. Chill at least two hours (overnight is best.)

Divide dough into two balls, keeping one chilled while rolling out the other. Roll to fit pie plates, using waxed paper if you like, to make transfer to the pie plate easier. Heat oven to 400 degrees while the dough relaxes in pie plates for 20 minutes.
Bake crusts for 10 minutes, then remove to cooling racks and set oven to 375 degrees.

Filling:

6 or 7 eggs

2 1/2 cups milk or Almond or Soy milk (not vanilla flavored)
1 Tbs. prepared mustard
1 tsp. salt
generous grinding of black pepper
1 c. chopped onion (defrost if frozen)

1 c. corn kernels (defrost if frozen)
2/3 c. crisp bacon, crumbled (optional)2 c. grated Swiss cheese (optional)

Whisk the eggs with milk, mustard, salt and pepper.
Divide onion, corn, bacon and/or shredded cheese in pie plate.
Gently pour egg mixture into pies; this might be easiest if pie plates are place on the oven rack before pouring in the filling.
Bake at 375 degrees for 45 to 50 minutes. Filling may wobble slightly; it will finish cooking as it cools. If  the custard wobbles so much that it appears liquid, bake for another 5 to 10 minutes.
Cool at least 10 minutes before serving. Quiche may be served hot, room temperature or chilled.

 ABC Salad makes the perfect accompaniment.