Cowgirl Quiche
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
All-Purpose1 tbsp
Chives (chopped)1
Salt2 tbsps
Salted Butter1 tbsp
Distilled White Vinegar1 large
Egg (lightly beaten)450 g
White Mushrooms (sliced)1 cup
Heavy Cream8 large
Egg2 cups
Swiss Cheese (grated)1 tbsp
PestoDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
For the chive pie crust: Mix the flour, chives and salt in a bowl
4
Add the butter and vegetable shortening and work them into the flour using a pastry cutter until the mixture resembles tiny pebbles
5
Using a fork, stir in the vinegar, beaten egg and 5 tablespoons cold water
6
Stir the mixture until just combined
7
Shape the dough into 2 discs
8
(You'll only be using 1 disc for this recipe
9
You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer
10
) Have ready 2 sheets of parchment paper that are each at least 12 inches square
11
Place the disc of dough between them
12
(If the dough is sticky for any reason, don't worry
13
Just sprinkle some flour on the parchment to get started
14
You shouldn't have to add much for it to stop sticking
15
) Starting at the center, roll the pin out to the edge
16
Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge
17
After a couple of rolls, lift the parchment paper away from the dough to loosen and replace the parchment
18
Flip the whole thing and loosen the other paper sheet
19
Continue rolling until the dough is large enough for your pie pan
20
For the filling: Slice the leeks thinly, and then soak them in cold water for about 10 minutes to remove any grit or dirt
21
Drain well
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Put the mushrooms on a large baking sheet
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Roast until golden brown, 15 to 20 minutes
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Set aside
25
Meanwhile, in a large skillet over medium heat, saute the leeks in the butter until golden brown and beginning to caramelize, 8 to 10 minutes
26
Set aside
27
For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine
28
Stir in the leeks, mushrooms, grated Swiss and some salt and pepper
29
Mix in the pesto and prosciutto
30
The mixture should be very thick! Pour the mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top
31
Bake for 45 minutes, then remove the foil and bake for an additional 10 minutes
32
Remove from the oven and allow the quiche to sit for at least 10 minutes before serving
33
Place the quiche on a cutting board and slice wedges with a serrated knife
34
Delicious for breakfast, and even better for lunch with a salad and a bunch of juicy grapes!