HILLARY'S VEGETARIAN QUICHE

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Hillary's Vegetarian Quiche image

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.

Provided by Leslie in Texas

Categories     Lunch/Snacks

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 18

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
3 tablespoons butter
1 large onion, diced
1 small bunch spinach, chopped (8 oz. )
1/4 lb mushroom, sliced
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

Steps:

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

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