Adapted from: From Julia Child’s Kitchen
Ingredients:
Pie Crust:
1¾ cups all-purpose flour
1 stick chilled butter
2 tablespoons Crisco
1/3 – ½ cup cold water
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.
Quiche Filling:
8-9 inch pie plate
3 large eggs
Pinches of pepper and nutmeg
¾ cup of grated Monterey Jack Cheese
1 ½ tablespoon butter cut into bits
½ cup milk, light cream or heavy cream
¾ cup chopped parsley
¼ cup chopped onion
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.
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
Ingredients:
Pie Crust:
1¾ cups all-purpose flour
1 stick chilled butter
2 tablespoons Crisco
1/3 – ½ cup cold water
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.
Quiche Filling:
8-9 inch pie plate
3 large eggs
Pinches of pepper and nutmeg
¾ cup of grated Monterey Jack Cheese
1 ½ tablespoon butter cut into bits
½ cup milk, light cream or heavy cream
¾ cup chopped parsley
¼ cup chopped onion
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.
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
14 comments:
Yummy quiche very rich n tempting.Everytime you post the recipes they are really different n inviting.I appreciate it.
This is a delicious-looking quiche!
I love a good quiche and I'm not afraid to admit it! It doesn't make me any less a man. ;)
I love the flavor profile here. The cheese, onions, and parsley. The pie crust looks very flaky. Great dish!
Mmmm... yummy. Love the flavours. I've never made a julia child recipe. I bet this is just amazing.
*kisses* HH
This is one good looking quiche! I love the flavors and ingredients in it,.
i so rarely make quiche at home, but now i'm thinking it would be a good idea
that looks really nice!!
And a Julia Child Quiche... i would eat that in a heartbeat!
yum can't beat a good quiche
This looks wonderful! Thanks for sharing!
Lydia
Very Yummy ! I love the flavors!
I forget how much I love savory pies! Thanks for the inspiration!
This is the most delicious looking meal I have seen in a LONG time.
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