Parsley, Onion and Cheese Quiche

Photo: Lady Catherine Gourmet

Ingredients

Pie Crust:

3 1/4 cups all-purpose flour

1 stick chilled butter

2 tablespoons Crisco

cup – ½ cold wa ter

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

Pie Crust:

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.

Preheat oven 350 degrees:

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.

Bake about 35 – 40 minutes or until the pie crust is golden.

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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