MENU
 
 
 
 

  • Parsley, Onion and Cheese Quiche

    2 votes
    Parsley, Onion and Cheese Quiche
    Prep: 2 hours Cook: 40 min Servings: 8
    by Catherine Pappas
    920 recipes
    >
    Adapted from: From Julia Child’s Kitchen. This is so delicious for lunch or dinner with a beautiful side salad. Please do not be afraid of making your own crust. It is worth the time and effort. Enjoy with Love, Catherine

    Ingredients

    • Pie Crust:
    • 1¾ cups all-purpose flour
    • 1 stick chilled butter
    • 2 tablespoons Crisco
    • 1/3 – ½ cup cold water
    • Quiche Filling:
    • 8-9 inch pie plate
    • 3 large eggs
    • Pinches of pepper and nutmeg
    • ¾ cup of grated Monterey Jack Cheese
    • 1 ½ tablespoon butter cut into bits
    • ½ cup milk, light cream or heavy cream
    • ¾ cup chopped parsley
    • ¼ cup chopped onion

    Directions

    1. Pie Crust:
    2. Place flour in bowl of mixer. Add butter and Crisco. Mix butter, Crisco and flour until small bits are formed. Pour in 1/3 cup of cold water and continue mixing a few seconds. Scrape out of mixer onto a floured surface and gather the dough into a ball. Flour lightly and wrap in a sheet of plastic and refrigerate for about 1-2 hours. Dough will keep for up to 2-3 days.
    3. Preheat oven 350 degrees:
    4. Sauté the parsley and onion in the butter turning and tossing over moderate heat. Season with the pepper and nutmeg. Let cool to tepid. Place in a bowl and blend in to eggs, and cream. Season again and blend in the cheese. Top with the rest of the pie crust dough and press the edges with a fork.
    5. Bake about 35 – 40 minutes or until the pie crust is golden.

    Useful Links

    Similar Recipes

    Leave a review or comment