Perfect Crust & Quiche Filling

Availability: In stock

Yield : 24 Squares
INGREDIENTS
Basic Pie Crust:
  • 3 1/2 cup flour
  • 1 teaspoon salt
  • 1 1/4 cup solid vegetable shortening
  • 3-4 tablespoons ice water

For the quiche filling:
  • 2 beaten eggs
  • 3/4 cup milk
  • 2 tablespoons sliced green onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • dash allspice
  • 1/4 cup plus 2 tablespoons crab meat, diced ham, or diced cooked chicken
  • 3/4 cups shredded monterey jack and cheddar cheese
  • 2 teaspoons flour

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Directions

Additional Info
Prep Time: 12 minutes
Cook Time: 15 minutes
Level: 1
Yield : 24 Squares
INSTRUCTIONS
Prepare the basic pie crust:
  • Combine the flour and salt in bowl; add the shortening and work it in by hand until the mixture forms coarse crumbs.
  • Add water, 1 tbsp. at a time, working it in by hand; add only as much as needed to make a smooth ball of dough.
  • Divide the dough into 2 parts.
  • Wrap each half in plastic wrap and refrigerate at least 30 minutes.
  • Remove 1 part dough and place on lightly floured surface.
  • Roll dough into a square about 14” in diameter, 1/8” thick.
  • Carefully cut into 12 squares to be approximately 1/4” larger overall than the scalloped square. Be sure the round disk is in place in pan, then put dough in square and shape into scalloped sides and trim off excess dough.
  • Line the unpricked pastry shell with a piece of aluminum foil and bake in a preheated 425° F for 5 minutes.
  • Remove the foil and bake for 5 more minutes.
  • Remove pan from oven and reduce temperature to 325° F.

Prepare the quiche filling:
  • In a bowl, stir together eggs, milk, green onion, salt, pepper, and allspice.
  • Add ham, chicken or crab meat.
  • Stir together cheese and flour and add to egg mixture.
  • Stir until completely combined.
  • Divide mixture in half.
  • Using one half of mixture, fill the hot pastry shell cups with filling.
  • Bake around 25-27 minutes or until lightly brown.
  • Let cool around 10 minutes before removing from pan.
  • After pan has cooled enough to touch, repeat baking with other half of dough and filling.

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