¾ cup
all-purpose flour
½ cup
cornmeal
½
teaspoon salt
1/8 teaspoon
pepper
1/3
cup shortening
4 to 5
tablespoons cold water
FILLING:
2 cups
chopped plum tomatoes
1
teaspoon salt
½
teaspoon dried basil
1/8
teaspoon pepper
½ cup
chopped green onions
½ cup
shredded cheddar cheese
½ cup
shredded Swiss cheese
2 tablespoons
all-purpose flour
2 eggs
1 cup
evaporated milk
In a small bowl, combine the first four ingredients.
 |
| I'd imagine that this crust is pretty solid for a variety of uses. It had a great consistency to it. |
Cut in
the shortening until crumbly. Add water, tossing with a fork until the dough
forms a ball. Refrigerate for 30 minutes.
On a lightly floured surface, roll out dough to fit a 9-in.
pie plate; transfer pastry to plate. Trim to ½ in. beyond edge of plate; flute
edges.
 |
| I messed up and didn't roll it out far enough before I put it in the pan. But it was still delicious even though it wasn't fluted. |
Bake at 375F for 10 minutes. Cool completely.
For filling, place tomatoes in the crust; sprinkle with
salt, basil, pepper, onions, and cheeses.
 |
| The pretty part. :) |
In a small bowl, whisk the flour,
eggs and milk until smooth. Pour into the crust, over vegetables, seasonings
and cheese.
 |
| Say cheese! |
Bake at 375F for 40-45 minutes or until a knife inserted
near the center comes out clean. Let stand for 10 minutes before cutting.
 |
| Success! It's a quiche! |
Refrigerate leftovers.
 |
| See all the layers? |
My Rating: 4/5 "A wonderful dish that stays equally wonderful as leftovers. Just the right amount of zing from the scallions keeps this interesting and the tomatoes make it light and appealing. A nice beginner's quiche."
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