I wish you do not mix this up with Quiche Lorraine! That is completely different dish (which I am not unfortunately very fond off.). So, during summer - and fall, I serve this particular pie instead of mentioned Quiche Lorraine before.
I also give alternative ingredients, just to show how much you can work this out.
Time: 10 min + 15 min
Temperature: 225 C/437 F
CRUST
1/2 cup/100 gr margarine
(alternative: butter)
1.27 cup/3 dl All-purpose wheat flour
(Gluten-free alternative: 1 cup rice flour)
1/2 teaspoon Salt
1 teaspoon Baking powder
1/2 cup/1 dlwater
(alternative: cream)
FILLINGS
8 oz/200 gr Ham
(Shredded, diced - however you like it.)
(I Usually prefer to use slightly cured ham, but nothing stops you from using parma for example.)
(Alternative: Poultry, Beef, vegetables.)
8 oz/200 gr Grated cheese
(I usually use half of mozarella, half swiss cheese. Any type of cheese goes fine.)
3 average sized Eggs
1/2 cup/1 dl Milk
ADDITIONAL INGREDIENTS:
2 sweet bell peppers, chopped
1 big Onion, chopped
3-4 Tomatoes, sliced
Herbs
DIRECTIONS
1. Put on the oven
(Some people forget to do this first!)
2. Apply vegetable oil to the dish, you are making the pie with
(otherwise will stick to the edges and bottom.)
(ATTENTION! this will make quite average size of a pie, so double up the amounts in crust if you wish to have bigger one - as well as if you want more volume to the crust itself.)
3. Mix flours, baking powder, salt and margarine together.
4. Add liquid to the mix, and mix until the structure is even
(dough like.)
5. Apply to the chosen dish and evenly spread across it, so it covers the sides and the bottom of the dish.
6. Put into preheated oven for about 10 minutes
(use lower levels.)
(keep checking later on, so the crust won't burn. It is supposed to stay pretty golden in colour at this point.)
7. Mix up all the ingredients for the filling together
8. Pour to the already slightly baked pie crust, and put back to oven for 15 mins.
And thus you are done.