Directions: |
Directions:1. Preheat oven to 300º.
2 . Cut butter into small pieces.
3. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
4. Add egg and ice water and mix until dough forms.
5. Turn the dough onto a lightly floured surface and let rest for 20 mins.
6. Roll out the dough to a circle a bit larger than the baking dish. Line the baking dish with the dough and crimp the edges.
7. Refrigerate the dough-lined baking dish for at least 1 hour.
8. Fill the dough-lined baking dish with one-third of the grated cheese.
9. Place filling of your choice on top of the cheese.
10. Layer the remaining two-thirds of the grated cheese on top of the filling.
11. In a separate bowl, mix eggs and cream together and season with salt and pepper.
12. Create a well in the center of the cheese and filling mixture in the baking dish and pour in the egg mixture.
13. Place the dish on a baking sheet and bake for 1 hour, or until done.
14. Rotate the tray and baking dish, and cook for an additional 45 mins., or until set.
15. Allow the quiche to rest for 10 mins., then serve immediately. |
Personal
Notes: |
Personal
Notes: A deep 9-inch pie plate or baking dish is required for this thick quiche. Your choice of vegetable fillings such as onions, broccoli, Spinach, or leek would work well. Layering the cheese creates a wonderful, crisp top crust.
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This recipe for Vermont Cheddar Quiche is from