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1
In mixing bowl, use beaters to cream butter, add cottage cheese and beat with mixer, using spoon gradually stir in flour.
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2
Form into disk, cover with plastic wrap, and chill for at least 1 hour or up to two days. I cut plastic wrap big enough so that I can later roll pastry out on it so clean up is easy.
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3
Roll out pastry to fit a 9 inch pie plate.
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4
Transfer pastry to greased pie pan.
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5
Trim pastry to 1/2 inch beyond edge of plate; flute edges.
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6
In skillet, saute onions in remaining butter (1 1/2 t.) until golden brown. It is important to get the onions done to your preference because the baking steps do not cook it much more than this step does.
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7
Remove skillet from heat.
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8
Stir in garlic and set aside.
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9
Put cheese at bottom of pastry, top with Canadian bacon.
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10
in large bowl, add egg and peppers, lightly beat, stir in onion mixture from skillet.
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11
Pour into pastry shell.
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12
At this point, either wrap well and freeze or bake at 350 degrees for 40 to 45 minutes or until a knife inserted near the center comes out clean. (After 25 minutes, I peek to see if crust is browned enough and cover just the crust with foil so it is browned just enough. I hate real dark crust. It is not easy to do but worth it IMO.) Let sit for 10 minutes before cutting.
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13
TO USE FROZEN QUICHE: Remove frozen quiche from freezer 30 minutes before baking. Put rack in middle. Preheat oven to 350 degrees. Place pie on a baking sheet. Bake at 350 degrees for 40 minutes, then cover with foil and move to lowest shelf and bake another 25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
