Ingredients
crust
-3 1/2 c. flour
-1 c. shredded cheddar cheese
-1/4 c. milk
-2 tsp. baking powder
-1/2 c. veg, oil
-1/2 c. chilled butter cut into dime-sized pieces
-1 c. ice water
-1 tsp. salt
filling
-4 tsp. flour
-2 tbsp. chopped cellery
-2 tbsp. chopped onions
-2 tbsp. chopped green pepper
-2 tbsp. minced shallots
-2 tbsp. chopped broccoli
-2 tsp. chopped parsley
-3 tbsp. olive oil
-1/4 c. golden brown fried and crumbled bacon (optional
-1/8 c. ham (optional)
-1 can of condensed cream of chicken soup
-4 eggs slightly beaten
-3/4 c. evaporated milk
-1/4 c. half and half
-1/4 c. of fat free sour cream
-1/2 c. shredded Swiss cheese
-1/2 c. shredded cheddar cheese
Preparation
crust
- Mix flour, cheese, oil and milk and place in the freezer for 10 minutes 2.Combine flour mixture with water, salt, and butter by hand.
- Divide dough into 4
- Roll out between pieces of wax paper
- Refrigerate 30 minutes while preparing the filling
filling
Mix the flour with the chopped vegetables
On low heat while stirring continuously, fry the vegetables in the olive oil until soft
Mix bacon and/or ham to the vegetable mixture, set aside
In another bowl mix liquids
Place rolled out crusts over pie dishes, carefully push the dough into the shape of the dish and roll up the edges.
Fill half of the depth of the pie dishes with vegetable mixture, press down
Pour egg/dairy mixture over the vegetables, filling the pie dishes to the rim
Paint visible crusts with egg white and water
Carefully place pie dishes in a pre-heated 350 degree oven
Bake 40 minutes until pie crusts are golden and the egg/dairy mixture is firm
Cool on stovetop for 10 minutes
Serve
Serving suggestions This quiche works well either as an appetizer or as a main course with a simple salad, makes a great comforting light dinner
