This four cheese quiche is sinful.  It's also the perfect brunch food.  I made my quiche the night before and then reheated it when it was time for brunch which makes it very family friendly.  With John here this weekend, I was on the lookout for delicious but easy brunches to make him.  I didn't want to spend the time slaving over the stove when I could enjoy spending time with him!

Four cheese quiche fits the bill perfectly.  If you ever wanted to just visit with your guests and forget about your brunch, this is how you do it.  I even loved it reheated in the microwave for lunches later in the week.

Four Cheese Quiche (adapted from here)
Serves:  8
Crust
3/4 cups flour
1/2 teaspoon salt
1/2 stick butter
2 tablespoons water
Filling

Sift the flour in a large bowl.  Add salt.  Cut the butter into one-inch cubes.  Incorporate the butter into the flour mixture with your fingers (or a pastry cutter).  Dig a hole in the center.  Stir in the water with a wooden spoon.  If the dough is not homogeneous and does not come together, add a little more water (one tablespoon at a time), mixing well before adding more.  Place the ball of dough in plastic wrap and let it rest in the fridge for at least an hour.  Let the dough come to room temperature before rolling out.

Roll out the dough and place it into a 9-inch pie pan.  In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool for 15 minutes.