Teri's Quiche

Written by Kimberly Hartwell

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CRUST - for double crust or 2 single crust 9-inch pies:
To ensure flakiness, chill the butter and the flour before using.
2 3/4 cups flour (I use high altitude flour; its finer milled)
1 1/2 tsp salt
1 Tbs granulated sugar
2 1/2 sticks (18 Tbs.) cold unsalted butter, cut into 1/2 inch pieces
7-10 Tbs ice water

QUICHE
2 Tbs minced shallots or green onions
1 Tbs butter
1 cup shredded crabmeat, salad shrimp, sauteed mushrooms, cooked and flaked broccoli or any combination you like! I often add crisp bacon sprinkles too.
1 Tbs flour
1 1/2- 3/4 cups coarsly shredded white cheddar cheese
4 eggs
1 cup half and half
1/2 tsp salt, dash of white pepper (or black)
minced parsley and paprika for garnish

1 CRUST: Mix the dry ingredients together. Cut butter into the flour using a pastry cutter, fork or pulse in food processor until coarse crumbs form and butter is evenly distributed. Add ice water a few Tbs. at a time. I have found that it takes the full 10 to make the dough the proper consistency. You want it to hold together but not be wet or sticky. Divide dough into 2 portions and shape into disks. Wrap in plastic and refrigerate for at least 1 hour. I try not to touch the dough, at least as little as possible in that the oil and salt in our hands tends to toughen the crust. I use a pastry cloth to roll it out and also use a "sock" on my rolling pin. Use a minimal amount of flour for rolling. Also, try not to roll the dough so that its too thick; if you have to cut some off around the edges of the plate once its in the pan, that's better than a crust that's too thick!

2 QUICHE: Saute onions in butter til tender; mix with the filling(s) you choose. May need to add a bit more butter and a pinch more flour as needed. Set that aside. Sprinkle half the cheese in the pastry shell. Then spread with your filling and sprinkle with remaining cheese. Beat eggs, cream, salt and pepper til mixed but not frothy. Pour into shell. Bake at 375 for 40 minutes till set and lightly browned. Sprinkle with parsley and paprika for color.