Parsley, Onion and Cheese Quiche
By: Lady Catherine ...
Published: Tuesday, April 13, 2010 - 5:34pm

Ingredients




Pie Crust:

3 1/4 cups all-purpose flour
1 stick chilled butter
2 tablespoons Crisco
 cup – ½  cold water
Quiche Filling:

9 inches pie plate
3 large eggs
Pinches of pepper and nutmeg

3/4 cup of grated Monterey Jack Cheese
1 1/2 tablespoons butter cut into bits
1/2 cup milk, light cream or heavy cream
3/4 cup chopped parsley
1/4 cup chopped onion

Preparation

1 Pie Crust: 2 Place flour in bowl of mixer.  Add butter and Crisco. Mix butter, Crisco and flour until small bits are formed. Pour in 1/3 cup of cold water and continue mixing a few seconds. Scrape out of mixer onto a floured surface and gather the dough into a ball.  Flour lightly and wrap in a sheet of plastic and refrigerate for about 1-2 hours.  Dough will keep for up to 2-3 days. 3 Preheat oven 350 degrees: 4 Sauté the parsley and onion in the butter turning and tossing over moderate heat.  Season  with the pepper and nutmeg.  Let cool to tepid.  Place in a bowl and blend in to eggs, and cream.  Season again and blend in the cheese. Top with the rest of the pie crust dough and press the edges with a fork. 5 Bake about 35 – 40 minutes or until the pie crust is golden.

About


Adapted from:  From Julia Child’s Kitchen.
This is so delicious for lunch or dinner with a beautiful side salad.  Please do not be afraid of making your own crust.  It is worth the time and effort.
Enjoy with Love,
Catherine