Hillary's Vegetarian Quiche

Submitted by Leslie in Texas

"This comes from the R.S.V.P. section of a December 1881 issue of Bon Appetit magazine. It was requested from Hillary's restaurant at Water Tower Place in Chicago. You may also use a combination of the listed cheeses for the quiche."

 

• Ready In: 1hr 50mins
• Ingredients: 18
• Serves: 6-8

ingredients

• Crust

• 1⁄2 cup vegetable shortening
• 1 1⁄4 cups all-purpose flour
• 1 pinch salt
• 3 -4 tablespoons ice water
• 1 egg yolk, lightly beaten

• Filling

• 3 tablespoons butter
• 1 large onion, diced
• 1 small bunch spinach, chopped (8 oz. )
• 1⁄4 lb mushroom, sliced
• 2 2 cups provolone cheese (1/2 lb.total) or 2 cups cheddar cheese (1/2 lb.total)
• 1⁄4 cup grated parmesan cheese
• 4 eggs
• 2 cups half-and-half
• 2 tablespoons flour
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon white pepper
• 1 pinch salt

directions

1. For Crust:.
2. Cut shortening into flour and salt until it resembles coarse meal.
3. Sprinkle with ice water as needed and toss gently just until dough ball forms; do not overmix.
4. Cover and refrigerate for 15 minutes.
5. Preheat oven to 400 degrees.
6. On floured board roll dough into 13-inch circle.
7. Fit into 10-inch porcelain quiche pan, cover with waxed paper and weigth with beans or pie weights;bake 15 minutes.
8. Remove beans or weights; brush bottom and sides of crust with beaten yolk.
9. Reduce oven heat to 375 degrees.
10. For Filling:.
11. Melt butter in medium skillet.
12. Add onion,spinach and mushrooms and saute until onion is translucent, about 8 minutes.
13. Sprinkle cheese(s) into crust; top with spinach mixture.
14. Blend remaining ingredients and pour over spinach.
15. Bake 1 hour until knife inserted into center comes out clean.
16. Serve warm or at room temperature.

Reviews

[itismedia]

This is now my favorite quiche! I have to say that I did make a few changes to health it up a bit. First, I cheated. I was short on time and used a rolled, premade pie crust. After blind baking, I added 1 cup sharp cheddar, then for the filling I added 1 whole sauted onion, 8 oz fresh spinach (cooked down with the onions when they were almost done) and deseeded tomatoes for half (hubby is not a fan, but I am). I would have loved to of added mushrooms and will next time, but I was out. I topped the whole thing with with 1/4 cup parm. cheese. The only other change is that I left out the nutmeg. I forgot it, but it was still delicious! I used a regular pie pan, but should have used a deep dish. The milk/egg/spice mixture was WAY too much for a regular pie pan. OH! One last change, I used unsweetened almond milk in place of the heavy cream. You have to try this quiche!

 

[lilsweetie]

So yummy!!! I added 1/2 tomato (seeds removed) and to prevent soggy crust, I sprinkled 1/2 the cheese right onto the crust so it created a barrier between egg and crust. Thanks!