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Vermont Cheddar Quiche served on a “brew day” at home.

Vermont Cheddar Quiche

Pie Crusts

Make crusts ahead and store in the freezer until ready for filling.

In a mixer beat the following ingredients and press into three pie or tart pans.

4 cups flour

1 tablespoon sugar

2 teaspoons salt

3 1/4 sticks butter

1/2 cup water

1 tablespoon apple cider vinegar

1 egg

Pie Crust Recipe from “Cooking at the Cat Track Ranch” by Martha Sage Vang

Quiche

Start by filling the crusts with a layer of grated sharp cheddar cheese.   I buy three blocks of different sharp cheddar cheese and make each layer a different type.

Add a single layer of meat and/or vegetable filling.  My favorites are mushroom, broccoli, ham, and onion.

Add a double layer of more cheese.

For each crust, whisk 8 eggs, 2 cups of cream, salt, and pepper.

Make a well in the center of each quiche and pour the egg mixture into it, then pour more to cover the cheese.

Place quiches on baking sheets to catch spillover while they bake.

Bake at 300 degrees for two hours and a little more to set the insides and brown the top.

Let cool a bit before cutting & serving.

Quiche Recipe from “A Way of Living” by Pia and Simon Pearce.

Brew Day set up, American wheat beer in the making.

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