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Cheese QuicheThis cheese quiche, with its red and green accents, is pretty for the holidays—or the other 11 months of the year.
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November 2007
Updated January 2009

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt

Cheese Quiche

Page 2: Easy & Delicious Recipe

 

This is Page 2 of a two-page article. Click on the black links below to visit Page 1.

 

Cheese Quiche Recipe

Ideally, this recipe should be made in a fluted flan ring (with a false bottom) to create the beautiful crust in the photo; but it can be made in standard eight-inch pie pan.

Ingredients

  • 4 tablespoons butter
  • 3½ tablespoons sliced green onion (cut green tops into rectangles
    1/4" to 1/2")
  • 2 tablespoons finely chopped onion
  • 2 tablespoons white wine
  • Salt and pepper to taste
  • 3 eggs, beaten
  • 1 cup whipping cream
  • Pinch of nutmeg
  • 6½ ounces Cheddar cheese, grated (substitute Gruyère if you
    prefer a milder cheese flavor)
  • 2/3 cup cherry tomatoes, quartered
  • 3 ounces roast ham, cut into 1/2" cubes (omit if you prefer a vegetarian
    quiche)

For The Pastry

  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 pound (1 stick) unsalted butter, cut into pea-size bits
  • 3 tablespoons chilled vegetable shortening
  • 5 tablespoons cold water
  • Flour for dusting

Preparation

  1. Preheat oven to 400°F.
  2. Heat the butter in a pan, add the onion and green onion; soften. Add the wine and season with 1/4 teaspoon salt and pepper to taste.
  3. Beat the eggs, cream, nutmeg, 1/4 teaspoon salt and pepper to taste. Mix in half the cheese, all the tomatoes and the ham.
  4. Sift together the flour and salt into a bowl, then place the fats in the center of the flour, cut into small cubes, and rub into the flour until the mixture resembles breadcrumbs.
  5. Add the cold water, mix lightly to form a dough and place the mixture in a plastic bag in the refrigerator to rest for about 15 minutes. The dough will keep for 4 days, or can be frozen.
  6. Roll out the pastry on a floured board or marbled surface, and use to line an 8" flan pan. Roll as quickly as possible so that the dough does not soften. Lightly flour the top of the dough so it will roll without cracking, into a circle 1/8" thick and 2" wider than the pie pan or flan ring. (There will be extra dough left over to provide a range of comfort. You can freeze this for hors d’oeuvres, or roll it with extra cheese to make cheese sticks.) If you are using a plain (non-fluted) flan ring or pie plate, press a decorative edge around the rim with the dull edge of a knife.
  7. Prick the bottom of the pastry with a fork at 1/2-inch intervals. To keep the sides of the pastry shell from collapsing, line the inside of the shell with buttered aluminum foil, press it firmly against the sides of the pastry and fill it with baking stones or dried beans. Place in the center of the pre-heated oven. Bake for 8 to 9 minutes until the pastry is set; remove the foil and beans, prick the bottom of the pastry with a fork to keep it from rising, and return to the oven for another 2 to 3 minutes. Remove and cool.
  8. Once the pastry shell has cooled, carefully ladle in the filling, sprinkle with the remaining grated cheese, return to the middle shelf of the oven on a baking sheet and bake for a 25 to 30 minutes, until browned.

Serves 4 as a main course, or more as a first course.

 

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Recipe and photo © Copyright Umami Information Bureau, UmamiInfo.com. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



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