Quiche with Red and Green Accents Recipe

From Dorothy McNett's Recipe Book.

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Quiche with Red and Green Accents

From Dorothy McNett's recipes at www.dorothymcnett.com. Bake this is a glass or ceramic pie or quiche dish and serve it for a colorful Christmas brunch.

1 cup all purpose unbleached flour
1/2 teaspoon fine sea salt
a few grindings of white pepper, if desired
6 tablespoons very cold unsalted butter
1/4 cup cold water

1/3 cup cold water
2 tablespoons chia seeds
2 cups grated Gruyere or other Swiss cheese
4 eggs
2 cups half and half, or whole milk
freshly ground pepper
1/8 teaspoon nutmeg
1-2 green onions, sliced
1/2 cup finely diced fresh red bell pepper
1/2 cup finely diced fresh green bell pepper

Preheat oven to 375 degrees. In food processor with steel chopping blade in place (or use a hand held pastry blender or a fork), combine flour salt and pepper. Add the cold butter and process with quick off and on movements until mixture has the consistency of coarse crumbs. Add the cold water and process only until dough begins to cling together. Do not over process! With hands form dough into a ball but do not knead it. Roll it out into a circle on a lightly floured pastry cloth, using a cloth rolling pin cover over your rolling pin. Sprinkle with flour as needed. Gently transfer to an 8 or 9 inch class or ceramic pie dish or quiche dish, being careful not to stretch the dough. Trim and flute the edges of the pastry. With a fork, pierce the pastry in many places. Cook in the microwave oven 4 minutes to partially bake the crust. In meantime combine the cold water and chia seeds and allow to stand about 5-10 minutes. In batter bowl, whisk the eggs well, adding the milk, pepper, nutmeg, green onions, diced peppers and the chia mixture. Carefully remove the partially cooked crust from the microwave. Arrange grated cheese over the crust, and then pour on the egg mixture. Place into the preheated 375 degree oven and bake 35-45 minutes, or until the center is set when touched lightly with your finger and the top is nicely browned. Remove from oven and allow to cool about 20 minutes before slicing to serve.

Recipe created 2012-12-04.

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