Ingredients
-
-
1/2
-
1 1/4
-
1
-
3 - 4
-
1
-
-
3
-
1
-
1
-
1/4
-
2
-
1/4
-
4
-
2
Directions
Hillary’s Vegetarian Quiche, 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 , This is now my favorite quiche! I have to say that I did make a few changes to health it up a bit First, I cheated I was short on time and used a rolled, premade pie crust After blind baking, I added 1 cup sharp cheddar, then for the filling I added 1 whole sauted onion, 8 oz fresh spinach (cooked down with the onions when they were almost done) and deseeded tomatoes for half (hubby is not a fan, but I am) I would have loved to of added mushrooms and will next time, but I was out I topped the whole thing with with 1/4 cup parm cheese The only other change is that I left out the nutmeg I forgot it, but it was still delicious! used a regular pie pan, but should have used a deep dish The milk/egg/spice mixture was WAY too much for a regular pie pan OH! One last change, used unsweetened almond milk in place of the heavy cream You have to try this quiche!, This is now my favorite quiche! I have to say that I did make a few changes to health it up a bit First, I cheated I was short on time and used a rolled, premade pie crust After blind baking, I added 1 cup sharp cheddar, then for the filling I added 1 whole sauted onion, 8 oz fresh spinach (cooked down with the onions when they were almost done) and deseeded tomatoes for half (hubby is not a fan, but I am) I would have loved to of added mushrooms and will next time, but I was out I topped the whole thing with with 1/4 cup parm cheese The only other change is that I left out the nutmeg I forgot it, but it was still delicious! used a regular pie pan, but should have used a deep dish The milk/egg/spice mixture was WAY too much for a regular pie pan OH! One last change, used unsweetened almond milk in place of the heavy cream You have to try this quiche!
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Steps
|
1
Done
|
For Crust:. |
|
2
Done
|
Cut Shortening Into Flour and Salt Until It Resembles Coarse Meal. |
|
3
Done
|
Sprinkle With Ice Water as Needed and Toss Gently Just Until Dough Ball Forms; Do not Overmix. |
|
4
Done
|
Cover and Refrigerate For 15 Minutes. |
|
5
Done
|
Preheat Oven to 400 Degrees. |
|
6
Done
|
on Floured Board Roll Dough Into 13-Inch Circle. |
|
7
Done
|
Fit Into 10-Inch Porcelain Quiche Pan, Cover With Waxed Paper and Weigth With Beans or Pie Weights;bake 15 Minutes. |
|
8
Done
|
Remove Beans or Weights; Brush Bottom and Sides of Crust With Beaten Yolk. |
|
9
Done
|
Reduce Oven Heat to 375 Degrees. |
|
10
Done
|
For Filling:. |
|
11
Done
|
Melt Butter in Medium Skillet. |
|
12
Done
|
Add Onion,Spinach and Mushrooms and Saute Until Onion Is Translucent, About 8 Minutes. |
|
13
Done
|
Sprinkle Cheese(s) Into Crust; Top With Spinach Mixture. |
|
14
Done
|
Blend Remaining Ingredients and Pour Over Spinach. |
|
15
Done
|
Bake 1 Hour Until Knife Inserted Into Center Comes Out Clean. |
