Prep 15 mins
Cook 40 mins
This is a good, basic quiche from my BF. This has been our holiday brunch entree for a couple of decades. We vary it by using different cheeses and filling stuff (chopped Ortega chilies, shrimp, spinach, crisp bacon, chopped corned beef, olives, mushrooms...) The crust stays crisp with a good chew. Suitable for a lacto-ovo vegitarian if made with rennet-less cheese. Serve small squares as an appetizer warm, or at room temperature. It makes a good finger food for young children. Children and men who won't eat quiche will eat "cheese pie."
- 1⁄3 cup soft butter or 1⁄3 cup margarine
- 3⁄4 cup flour
- 3⁄4 cup potato flakes
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 teaspoon salt
- 1⁄4 cup water
- 1 teaspoon corn flake crumbs (optional)
- 1 1⁄2 cups shredded cheddar cheese
- 1⁄4 cup potato flakes
- 3⁄4 teaspoon salt
- 5 eggs
- 1⁄4 cup sour cream
- 1 medium tomatoes, chopped
- 1 tablespoon chives
- Crust: Cut in all ingredients but water till crumbly.
- Add water and mix just until the dough holds together.
- Press into an ungreased 9 to 10-inch pie tin.
- Prick well, and bake 10 minutes in pre-heated 350°F oven.
- Filling: Reserve 1/2 cup cheese.
- Sprinkle 1 cup cheese over crust.
- Sprinkle potato flakes over cheese.
- Spoon chopped tomatoes over potato flakes.
- Top with remaining 1/2 cup cheese.
- Beat eggs, sour cream, chives and salt until well blended.
- Pour egg mixture over cheese.
- Sprinkle with corn flake crumbs (optional).
- Bake in preheated 350F oven for 25-30 minutes or until lightly browned and knife inserted in center comes out clean.
- Let stand 5 minutes before serving.