Recipe by TOOLBELT DIVA
If you are a cheese-nut, this Quiche is perfect for you. The recipe can be used to serve four or six persons with salad or other accompaniments. Make a nice light lunch; perfect for brunch. Prep. time includes cooling dough in refrigerator. Cook time includes stove-top saute, and oven baking, and finished resting period.
Top Review by Ms*Bindy
I really liked the filling for this quiche. I had a few troubles with my crust. Although this does take a bit of time to prepare, it was jam-packed with flavor. I think that I could very successfully make extra filling and freeze it, and then just assemble a quiche very quickly. (And I think a bachelor could prepare this!)
FOR THE PASTRY
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup grated parmesan cheese or 1⁄4 cup romano cheese
- 4 tablespoons unsalted butter or 4 tablespoons vegetable shortening, cut into pieces
- 1⁄4 teaspoon salt
- 2 -3 tablespoons ice water
- 2 tablespoons cold lemon juice
FOR THE FILLING
- 1 cup fresh asparagus, chopped,cooked
- 1 cup fresh crab or 1 cup imitation crabmeat
- 1 large onion, chopped
- 1⁄2 cup mushroom, sliced
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon salt
- 2 tablespoons butter
- 8 slices bacon, diced
- 1⁄4 cup ricotta cheese
- 1⁄4 cup cream cheese
- 1⁄2 cup parmesan cheese, grated
- 1 cup milk
- 3 eggs, beaten
- 1⁄2 cup crumbled bread (1 slice)
- 4 roma tomatoes, sliced
Directions See How It's Made
- THE PASTRY: You will need a 9" quiche pan, or deep pie plate.
- In a medium mixing bowl, place the flour, grated cheese and salt.
- Cut the butter, (or solid vegetable shortening), into the mixture until it is crumbly.
- Mix the ice water and cold lemon juice together; add the liquid, tablespoon at a time and stir into the flour mixture, using just enough to bind the mixture.
- If you need more liquid, add by drops at a time.
- Collect all moistened particles into a smooth but not sticky ball or dough.
- Wrap the ball of dough securely in waxed paper and chill in refrigerator for at least an hour before handling again.
- With as little handling as possible, form dough into a round disk.
- Place disk on your pastry board and roll out large enough to fit over the edges of the quiche pan, or deep pie plate.
- Lift the pastry shell by rolling the dough onto your rolling-pin.
- Over your selected baking pan, roll in the opposite direction to release the pastry into the pan.
- Press lightly in the pan bottom and against the sides.
- Pierce the bottom of the pastry with a fork- this will prevent pastry from lifting during the baking process.
- PREHEAT OVEN TO 425 degrees F.
- THE FILLING: Saute onions, mushrooms and seasonings in butter, over medium-high heat.
- Fry bacon until crisp; drain and crumble- set aside.
- In a little of the bacon drippings, saute crab meat.
- Cream together ricotta, cream cheese and parmesan; blend in the milk; add beaten eggs; fold in cooked asparagus, bacon, crabmeat, bread crumbles, onions and mushrooms.
- Pour into pastry-lined pan.
- Arrange tomato slices around the edge (make it look pretty).
- Bake in 425F preheated oven, for 10 minutes.
- Lower temperature to 350F and bake 25 minutes longer.
- Remove from oven and let stand for 10 minutes before serving.