Recipe by WiGal
A delicious make ahead that you can freeze for later-- how convenient is that. More time to enjoy my family! Timing does not include chilling pastry. Hope you like as much as we have. I have changed the original method for making pastry and think it works much better.
Top Review by diner524
Wonderful quiche!!! I made the crust the day before and then this morning just rolled it out/filled and had it completed in about 1 hour. I froze 2 portions for later, I made 1/2 of the recipe, using my 6 inch pie plate and it worked perfectly, although a little leftover dough/crust. Really loved the crust, nice and crispy but tasty and very easy to work with. I did use diced ham (when I went to buy the Canadian Bacon found that the ham was on sale as a buy one get one free) and had a bit of green pepper that needed to be used or thrown out, so added that to the mix. Thanks for sharing the recipe. Made for PRMR Tag Game.
- 7 tablespoons cold unsalted butter
- 1⁄2 cup 4% large curd cottage cheese
- 3⁄4 cup flour
- 1 tablespoon flour
- 1 1⁄2 teaspoons unsalted butter
- 1⁄2 cup onion, diced
- 1⁄2 garlic clove, minced
- 1 cup cheddar cheese, shredded
- 4 ounces Canadian bacon, diced
- 6 eggs
- 1⁄4 teaspoon black pepper
- 1 dash cayenne pepper
Directions See How It's Made
- In mixing bowl, use beaters to cream butter, add cottage cheese and beat with mixer, using spoon gradually stir in flour.
- 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.
- Roll out pastry to fit a 9 inch pie plate.
- Transfer pastry to greased pie pan.
- Trim pastry to 1/2 inch beyond edge of plate; flute edges.
- In skillet, sauté 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.
- Remove skillet from heat.
- Stir in garlic and set aside.
- Put cheese at bottom of pastry, top with Canadian bacon.
- in large bowl, add egg and peppers, lightly beat, stir in onion mixture from skillet.
- Pour into pastry shell.
- 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.
- 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.