EQUIPMENT
- 9 inch pie pan
INGREDIENTS
For Crust:
- 1 cup flour
- ½ tsp salt
- ⅓ cup shortening
- 3-4 tbsp cold water
For the filling:
- 2 cups assorted veggies, i.e., sliced mushrooms, red bell pepper, sliced onions, asparagus, sliced tomatoes
- 1 tbsp olive oil
- 3 large eggs
- 1½ cups heavy cream or milk
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp nutmeg
- 1 cup Gruyere cheese, grated
- 1 cup Mozzarella or Cheddar cheese, grated
- 2 tbsp Parmesan cheese, grated
INSTRUCTIONS
For the crust:
- In a mixing bowl combine flour, shortening and salt. Use a pastry cutter to cut shortening into the flour until the shortening resembles small peas.
- Add ice cold water and mix into the dough until it comes clean from the sides of the bowl. Form dough into a ball.
- Sprinkle your work surface with flour and gently roll out dough until it is about 2 inches larger than your pie pan.
- Gently lift dough into pie pan and tuck excess dough under and crimp edges.
- Set crust aside while you prepare the filling.
- Preheat oven to 425° F.
For the filling:
- In a large skillet heat 1 tablespoon olive oil and sauté veggies until crisp tender.
- In a mixing bowl, whisk together, cream, milk, eggs, nutmeg, salt & pepper. Set aside.
- Layer ½ the cheese into the bottom of the pie crust.
- Spread the sautéed veggies in an even layer over the layer of cheese in the pie crust.
- Top veggies with the remaining Gruyere, Mozzarella and/or Cheddar cheeses.
- Pour cream/egg mixture evenly over the filling in the pie crust.
- Top with a layer of tomato slices and sprinkle with Parmesan cheese.
- Bake at 425° for 15 minutes, then reduce heat to 325° and continue to bake for another 50-60 minutes or until center of the quiche is no longer jiggly when you shake the pie pan back and forth.
- Let quiche rest for 20 minutes before cutting into it and serving.
NOTES
Use a pie ring to keep the crust from getting too dark along the edges or cover pie crust edges with foil.