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Quiche with Diced Salami
From Dorothy McNett's recipes at www.dorothymcnett.com. I like to use fresh peas or corn for the vegetables in this recipe as they do not need to be cooked first. But any cooked diced vegetable is a great choice.
1 cup all purpose unbleached flour
Preheat oven to 400 degrees. In food processor with steel chopping blade in place, whirl flour, salt and pepper. Add the butter and process with quick off and on movements until mixture has the consistency of very coarse crumbs. (Or, cut the flour in with a pastry blender.) Add the cold water and process until dough begins to cling together. With hands, form dough into a ball, but do not knead it. Sprinkle some flour over a pastry cloth and onto the rolling pin. Roll out into a 10 inch circle. Carefully transfer to an 8 or 9 inch quiche pan or dish. Pierce the crust all over with a fork to make steam vents. Trim edges and flute as desired. Line the pastry with parchment paper and then scatter pie weights over the paper to hold the pastry in place while baking. Bake 12-15 minutes, or until light brown and crisp. Remove from oven, remove paper and weights. Set aside.
Recipe created 2001-04-24.