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1
crust
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2
1. Mix flour, cheese, oil and milk and place in the freezer for 10 minutes
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3
2.Combine flour mixture with water, salt, and butter by hand.
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4
3. Divide dough into 4
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5
4. Roll out between pieces of wax paper
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6
5. Refrigerate 30 minutes while preparing the filling
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7
filling
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8
1. Mix the flour with the chopped vegetables
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9
2. On low heat while stirring continuously, fry the vegetables in the olive oil until soft
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10
3. Mix bacon and/or ham to the vegetable mixture, set aside
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11
4. In another bowl mix liquids
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12
1. Place rolled out crusts over pie dishes, carefully push the dough into the shape of the dish and roll up the edges.
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13
2. Fill half of the depth of the pie dishes with vegetable mixture, press down
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14
3. Pour egg/dairy mixture over the vegetables, filling the pie dishes to the rim
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15
4. Paint visible crusts with egg white and water
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16
5. Carefully place pie dishes in a pre-heated 350 degree oven
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17
6. Bake 40 minutes until pie crusts are golden and the egg/dairy mixture is firm
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18
7. Cool on stovetop for 10 minutes
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19
8. Serve
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20
Serving suggestions
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21
This quiche works well either as an appetizer or as a main course with a simple salad, makes a great comforting light dinner
