Wednesday, April 16, 2014

What I'm Reading Wednesday

Sorry with quarterly taxes due at work and the deadline looming, I've been working crazy hours and not doing much reading. Instead I thought I'd share our Easter brunch recipe. My mom has made this every Easter for as long as I can remember.

Breakfast Quiche

One Single Pie Crust (Recipe below or you can buy a ready made one)
4 beaten eggs
1 1/2 cups half and half (you can also use whole milk)
1/2 cup diced onions
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash ground nutmeg
3/4 cup chopped cooked ham (I've also used chopped chicken and bacon)
1 1/2 cups (6 ounces) shredded cheese of your choice (I've used Cheddar, Swiss, and Monterey Jack at different times. All of them work well.)
1 tablespoon all purpose flour

Prepare and roll out the pastry for the single pie crust. Line a 9 inch pie pan with the crust. Line the unpricked crust with double thickness of aluminum foil. Bake in a 450 degree oven for 8 minutes. Remove the foil. Bake for 4 to 5 minutes more or until the pie crust is set and dry. Remove from the oven and reduce the oven setting to 325 degrees.

While the pie crust is baking, stir together the eggs, half and half, onions, salt, pepper, and nutmeg. Stir in the chopped ham. In a separate bowl mix the cheese and flour together. Add this to the egg mixture and mix well.

Pour the egg mixture into the pie crust and bake at 325 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Makes 6 wedge size servings.

Single Pie Crust Recipe

1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening (I use Crisco)
4 to 5 tablespoons cold water

In a medium sized bowl, mix together the flour and salt. Using a pastry cutter (also called a pastry blender) to cut the shortening into the flour until it resembles pea size pieces. Sprinkle 1 tablespoon of water over the pieces and gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat this step using one tablespoon of water at a time until all of the flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten the dough. Roll it from the center outward to form a circle about 12 inches in diameter. Transfer the dough to your prepared pie pan, fold under extra dough, and crimp the edges of the pie crust as desired.

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