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Guiltat Quiche: Submitted by: Alanmasure | Date Added: 21 Jan 2012
Listed in: Cheese / Cheddar

1/4 tsp. sugar
1/4 tbsp. and 1/2 tsp. salt
3 large eggs
1 1/4 cup flour
1 1/2 cup half and half
1/4 tsp. pepper
dash nutmeg, ground
1 cup cheddar cheese, grated
3 scallions, chopped, greens only
1 stick butter, unsalted, chilled
4 tbsp. water, iced

Cooking Instructions

To make the pastry combine the dry ingredients in a food processor and pulse to mix. Add the chunks of butter to the food processor. Pulse until well blended and crumbly. With the processor running add the water 1 tablespoon at a time. Pulse until the flour is moistened and workable. It's ready when you can pinch the crumbles and they hold together.

If you don't have a food processor, sift the dry ingredients in a mixing bowl. Use a pastry cutter or two knives to blend the butter into the dry ingredients. Sprinkle with water and mix with a fork until a dough forms.

Scoop the dough out onto a floured surface and gently form a disk. Wrap it in plastic and chill for about 30 minutes.

Roll the dough out into a circle large enough to fit a 9-inch pie pan. Line the pie pan with the pastry dough. Cut away the excess and crimp the edges. Refrigerate for 30 minutes. Don't skip this step; it helps the pie crust keep it's shape while baking.

Pierce the bottom of the pastry with a fork, cover with aluminum foil and weigh down with pie weights or dried beans. Bake in a pre-heated 400 degree F oven for 10 minutes.

Remove the pie shell from the oven. Take away the pie weights and foil. Be careful as these will be hot. Return the pie shell to the oven for another 10 minutes or until lightly golden. Remove pie shell and set aside to cool.

While the pie shell is cooling, make your filling. In a mixing bowl whisk together all of the filling ingredients.

Bake in a pre-heated 375 degree F oven for 30 to 40 minutes or until the center is fully set.

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