Swiss cheese quiche
Instructions:
- Crust
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) sweet butter
- 1/4 cup ice water
- 9-inch deep-dish pie pan
- Quiche
- 1 large onion, diced
- 2 large zucchini, sliced thin
- 3 tablespoons olive oil
- 6 eggs, beaten
- 12 ounces Swiss cheese, diced
- 1 to 2 cups cream
- Salt and white pepper, to taste
- Crust
- Place dry ingredients in food processor.
- Cut butter into four chunks and mix using the metal blade.
- With machine running, slowly pour water through feed tube.
- Mix until ingredients form a ball of dough, approximately 2 to 3 minutes.
- Place dough on surface sprinkled with flour.
- Cover rolling pin with flour and roll dough into a circle large enough for pie pan. If dough tears, simply pat edges together with fingers.
- Cover half of dough circle with aluminum foil and fold remaining half over the foil.
- Repeat with a second piece of foil, so dough is folded into quarters.
- Lift folded dough and place over 25% of greased pie pan.
- Unfold dough so entire pan is covered. Pat into place.
- Trim excess dough from rim.
- Quiche
- Preheat oven to 350 degrees F.
- In a large saucepan, saute onion and zucchini in olive oil.
- Place onion mixture, eggs, cheese and salt in a two-quart measuring pitcher.
- Add cream until contents reach six cups.
- Pour into prepared dough in pie plate.
- Bake for 40 minutes or until crust browns, top of quiche turns light brown and custard feels firm.
- Serve immediately or freeze and reheat.
- Yield: 8 to 10 servings