Parsley, Onion and Cheese Quiche

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add to shopping list Ingredients

Pie Crust:
1¾ cups all-purpose flour
1 stick chilled butter
2 tablespoons crisco
1/3 – ½ cup Cold Water
Quiche Filling:
8-9 inch pie plate
3 large eggs
Pinches of pepper and nutmeg
¾ cup of grated Monterey Jack Cheese
1 ½ tablespoon butter cut into bits
½ cup milk, light cream or heavy cream
¾ cup chopped parsley
¼ cup chopped onion

Preparation

Pie Crust:
Place flour in bowl of mixer. Add butter and Crisco. Mix butter, Crisco and flour until small bits are formed. Pour in 1/3 cup of cold water and continue mixing a few seconds. Scrape out of mixer onto a floured surface and gather the dough into a ball. Flour lightly and wrap in a sheet of plastic and refrigerate for about 1-2 hours. Dough will keep for up to 2-3 days.

Preheat oven 350 degrees:

Sauté the parsley and onion in the butter turning and tossing over moderate heat. Season with the pepper and nutmeg. Let cool to tepid. Place in a bowl and blend in to eggs, and cream. Season again and blend in the cheese. Top with the rest of the pie crust dough and press the edges with a fork.

Bake about 35 – 40 minutes or until the pie crust is golden.

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Reviews

4/15/10

Theresa111 says:

Parsley and onion quiche is beautiful in this flaky pie crust. I could Quiche you! :)

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