I was asked to help make Quiche for a church event recently and thought I'd share a little how to. It would be a great St. Patrick's Day Breakfast and since you make it the day before,
it's even better.
Let's make the crust first.
This recipe makes enough crust for 3- 9inch pie crusts.
1 1 /4 cup shortening
1 tsp salt
1/2 tsp baking powder
In another bowl combine:
5 Tbsp Cold Water
1 Tbsp Cider Vinegar
Divide into 3 parts.
Lay out two pieces of plastic wrap, slightly overlapping the side to create a large surface to roll out the dough. Put dough on plastic. Make another layer of plastic wrap. Roll out the dough. This method is great because you don't have to add more flour, and it makes clean up a snap!
Now for the filling. This recipe is for one quiche.
Get out 3 oz cream cheese and allow to come to room temperature.
6 oz frozen chopped spinach
Thaw and drain. Press between paper-towels 3-4 times to get as much water out as possible.
In your mixer:
Beat the cream cheese until smooth.
Gradually beat in:
1/2 cup half & half
1/2 grated cheddar cheese
1/2 c grated swiss cheese
1/4 c grated Parmesan cheese
4-6 green onions, thinly sliced
1/2 tsp salt
1/4 tsp pepper
Add in spinach and mix.
Pour into pie crust. Cover edges with foil to prevent browning.
Bake in preheated oven at 425 degrees for about 25 minutes until filling is set.
It's actually better if you let it rest in the fridge overnight. Take out of fridge about 1 hour before serving to allow Quiche to come to room temperature.
Serve with fruit and enjoy!