"Come on baby, eat your eggs."
"Noooooo."
"Oh, you like eggs. This is just an egg pie. I promise."
"Nooooooooooooooooooooo" which implied, "bitch, I know these aren't eggs."
This is for a 9 inch quiche.
Ingredients:
Pastry for Single-Crust Pie (recipe to follow)
2 tablespoons butter
1 medium onion, thinly sliced
4 beaten eggs
1 cup half-and-half or light cream
1 cup milk
1/4 teaspoon salt
Dash ground nutmeg
1-1/2 cups shredded Swiss cheese
4-6 asparagus stalks, diced
1/2 cup diced, cooked ham
1 tablespoon all-purpose flour
Directions:
~Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
~Meanwhile, in a skillet cook onion in butter over medium heat until tender but not brown.
~In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the onion, asparagus and ham. Toss together shredded cheese and flour. Add to egg mixture; mix well.
~Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes.
Pastry for Single-Crust Pie: In a medium bowl stir together -1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.
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