29 ounces all-purpose flour
1 tablespoon salt
20 ounces shortening
1 1/4 cups cold water
52 ounces eggs (about 30 total)
2 quarts cream or half-and-half
2 quarts milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
3 pounds swiss cheese, grated
1 pound bacon, chopped, cooked, and drained, or ham, finely diced
8 ounces parmesan cheese, grated
Servings: 48
1. Make pastry according to directions Line 12 8-inch pie pans with pastry, 5 oz per pan. Partially bake shells at 375°F for about 10 minutes.
2. Beat eggs. Add cream, milk, and seasonings.
3. Sprinkle partially baked shells with Swiss cheese, 4 oz per pie, and bacon or ham, 2 oz per pie. Pour egg mixture into shells, 15 oz (approximately 2 cups) per pie.
4. Sprinkle with Parmesan cheese, 2 Tbsp per pie. Bake until custard is set and lightly browned, 180°F internal end-point temperature.
Yield: 12 3/4 inch quiches
VARIATIONS:
Mushroom Quiche. Delete bacon or ham and Parmesan cheese. Sprinkle 3 lb sliced fresh mushrooms and 8 oz fine chopped onions sautéed in 4 oz margarine over bottoms of shells, approximately 4 oz per pie.
Sausage Quiche. Substitute 1 lb cooked, drained sausage (1 lb 12 oz AP) for bacon or ham.
Seafood Quiche. In place of bacon, use 3 lb flaked crab meat, shrimp pieces, or other seafood, 1 lb sliced fresh mushrooms, and 12 oz finely chopped onions sautéed in 4 oz margarine. Scale approximately 5 oz per pie. Delete Parmesan cheese.
Swiss Spinach Quiche. Delete bacon or ham and Parmesan cheese. Increase Swiss cheese to 6 lb. Add 3 lb 8 oz chopped spinach, well drained. Add 1 tsp nutmeg.
1 tablespoon salt
20 ounces shortening
1 1/4 cups cold water
52 ounces eggs (about 30 total)
2 quarts cream or half-and-half
2 quarts milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
3 pounds swiss cheese, grated
1 pound bacon, chopped, cooked, and drained, or ham, finely diced
8 ounces parmesan cheese, grated
Servings: 48
1. Make pastry according to directions Line 12 8-inch pie pans with pastry, 5 oz per pan. Partially bake shells at 375°F for about 10 minutes.
2. Beat eggs. Add cream, milk, and seasonings.
3. Sprinkle partially baked shells with Swiss cheese, 4 oz per pie, and bacon or ham, 2 oz per pie. Pour egg mixture into shells, 15 oz (approximately 2 cups) per pie.
4. Sprinkle with Parmesan cheese, 2 Tbsp per pie. Bake until custard is set and lightly browned, 180°F internal end-point temperature.
Yield: 12 3/4 inch quiches
VARIATIONS:
Mushroom Quiche. Delete bacon or ham and Parmesan cheese. Sprinkle 3 lb sliced fresh mushrooms and 8 oz fine chopped onions sautéed in 4 oz margarine over bottoms of shells, approximately 4 oz per pie.
Sausage Quiche. Substitute 1 lb cooked, drained sausage (1 lb 12 oz AP) for bacon or ham.
Seafood Quiche. In place of bacon, use 3 lb flaked crab meat, shrimp pieces, or other seafood, 1 lb sliced fresh mushrooms, and 12 oz finely chopped onions sautéed in 4 oz margarine. Scale approximately 5 oz per pie. Delete Parmesan cheese.
Swiss Spinach Quiche. Delete bacon or ham and Parmesan cheese. Increase Swiss cheese to 6 lb. Add 3 lb 8 oz chopped spinach, well drained. Add 1 tsp nutmeg.
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