Hillary's Vegetarian Quiche |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This comes from the R.S.V.P. section of a December 1881 issue of Bon Appetit magazine. It was requested from Hillary's restaurant at Water Tower Place in Chicago. You may also use a combination of the listed cheeses for the quiche. Ingredients:
1/2 cup vegetable shortening |
1 1/4 cups all-purpose flour |
1 pinch salt |
3 -4 tablespoons ice water |
1 egg yolk, lightly beaten |
3 tablespoons butter |
1 large onion, diced |
1 small bunch spinach, chopped (8 oz. ) |
1/4 lb mushroom, sliced |
2 cups grated swiss cheese (1/2 lb.total) or 2 cups provolone cheese (1/2 lb.total) or 2 cups cheddar cheese (1/2 lb.total) |
1/4 cup grated parmesan cheese |
4 eggs |
2 cups half-and-half |
2 tablespoons flour |
1/4 teaspoon ground nutmeg |
1/4 teaspoon cayenne pepper |
1/4 teaspoon white pepper |
1 pinch salt |
Directions:
1. For Crust:.
2. Cut shortening into flour and salt until it resembles coarse meal.
3. Sprinkle with ice water as needed and toss gently just until dough ball forms; do not overmix.
4. Cover and refrigerate for 15 minutes.
5. Preheat oven to 400 degrees.
6. On floured board roll dough into 13-inch circle.
7. Fit into 10-inch porcelain quiche pan, cover with waxed paper and weigth with beans or pie weights;bake 15 minutes.
8. Remove beans or weights; brush bottom and sides of crust with beaten yolk.
9. Reduce oven heat to 375 degrees.
10. For Filling:.
11. Melt butter in medium skillet.
12. Add onion,spinach and mushrooms and saute until onion is translucent, about 8 minutes.
13. Sprinkle cheese(s) into crust; top with spinach mixture.
14. Blend remaining ingredients and pour over spinach.
15. Bake 1 hour until knife inserted into center comes out clean.
16. Serve warm or at room temperature.
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