To be quite honest, I was never truly satisfied with the "Sassy quiche". Everyone loved it but there was something missing. It wasn't fluffy enough. Not "Angelina's" enough. Baking is not a joke: I had to remake it at least a dozen of times for me to find the perfect combination for the perfect recipe on top of figuring out how to make my own pie crust. You know the kind of recipe where people are almost crying while eating your meal? Yes. That's what I was looking for. Heck, even I wanted to be teary while eating it.
I finally got it. There are a few tricks to achieving a quasi perfect quiche, such as too much butter and too much Gruyère cheese. The Gruyère makes all of the difference: It's high price is worth the expenditure because the taste is exquisite. Also, it is extremely important to use iced water (big mistake I used to make, I only used regular, room temperature water) as it keeps the butter intact without melting it. Another little trick of mine is to use either 2 table spoons of Tenderflake shortening or....bacon fat. You heard me: Bacon fat.
Making your own crust is crucial. The store bought crust is good but nothing beats making your own. There's something about eating a pie made completely from scratch: The satisfaction is indescribable and it is fairly easy to make as long as you follow my specific instructions. You can use that pie for other meals such as meat pie ("tourtière") or French onion tart.
For the filling, I do something which might sound unorthodox...I replace 1 cup of heavy cream by....evaporated milk. Yes yes yes. Don't make that face. I find the taste is...different....In a good way. I can't really describe it but you have to trust me on this one. I've even made it using ONLY Carnation milk and it still turned out pretty good. Also, I caramelize my onions and don't just sautè them. It does take longer but the trick is to do it at the beginning of the recipe so that they cook slowly while you are preparing the crust.
For the pie crust, you will need
