Directions: |
Directions:Crust:
Place flour in a bowl with pinch of salt. Using fingers or
a pastry blender, cut into the flour the firm butter and
the vegetable shortening. Work quickly and lightly,
rubbing the flour and fat through the fingertips until the
mixture is fine and mealy. Then start mixing the dough
gently as you add the ice cold milk - 1 Tb at a time
until the mixture just gathers into a firm yet crumbly
ball. Do not exert any pressure to force the dough
together. From 2 to 5 Tb should be enough and the
less you use the flakier the crust will be.Roll the dough
out between 2 sheets of waxed paper or parchment
and put into the appropriate 8" pan. Prick all over
the inner surfaces, including the sides, with the tines
of a fork. Then paint the surface with a very small
amount of unbeaten egg white. Fill and bake as
directed.
Custard:
Beat all ingredients together. Note we use 3 times
the custard recipe for 2 quiches.
Filling:
As a base use equal parts of Fontina and Swiss
cheese, and about half that amount of Laughing Cow
Cheese. (Slice/dice/cut cheese into small pieces - place
Laughing Cow in freezer for about 1/2 hour before cutting -
makes it easier to handle) After this your choices
are limitless. For the traditional Quiche Lorraine, add
some crisp bacon. Or you can add caramalized
onion, red pepper, asparagus, etc, etc, etc. Whatever
you like.
Layer the cheese and any other ingredients into the
crust, then pour in the custard. Bake at 375ºF for
about 35 to 45 minutes or until the custard has set
completely. The surface should be puffed and
deeply browned. Allow to rest for 5 minutes
before cutting. |
This recipe for Quiche is from