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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a good, basic quiche from my BF. This has been our holiday brunch entree for a couple of decades. We vary it by using different cheeses and filling stuff (chopped Ortega chilies, shrimp, spinach, crisp bacon, chopped corned beef, olives, mushrooms...) The crust stays crisp with a good chew. Suitable for a lacto-ovo vegitarian if made with rennet-less cheese. Serve small squares as an appetizer warm, or at room temperature. It makes a good finger food for young children. Children and men who won't eat quiche will eat cheese pie. Ingredients:
1/3 cup soft butter or 1/3 cup margarine |
3/4 cup flour |
3/4 cup potato flakes |
1/4 cup parmesan cheese, grated |
1/4 teaspoon salt |
1/4 cup water |
1 teaspoon corn flake crumbs (optional) |
1 1/2 cups shredded cheddar cheese |
1/4 cup potato flakes |
3/4 teaspoon salt |
5 eggs |
1/4 cup sour cream |
1 medium tomato, chopped |
1 tablespoon chives |
Directions:
1. Crust: Cut in all ingredients but water till crumbly.
2. Add water and mix just until the dough holds together.
3. Press into an ungreased 9 to 10-inch pie tin.
4. Prick well, and bake 10 minutes in pre-heated 350°F oven.
5. Filling: Reserve 1/2 cup cheese.
6. Sprinkle 1 cup cheese over crust.
7. Sprinkle potato flakes over cheese.
8. Spoon chopped tomatoes over potato flakes.
9. Top with remaining 1/2 cup cheese.
10. Beat eggs, sour cream, chives and salt until well blended.
11. Pour egg mixture over cheese.
12. Sprinkle with corn flake crumbs (optional).
13. Bake in preheated 350F oven for 25-30 minutes or until lightly browned and knife inserted in center comes out clean.
14. Let stand 5 minutes before serving.
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