Dried Tomatoes and Cheddar Cheese Quiche

Name: Dried Tomatoes and Cheddar Cheese Quiche
Yield: 4 servings
Cuisine: American
Ingredients: 10 grams Almond flour; 115 grams Cake flour; 62 grams Shortening; 1 pinch Salt; 25 grams Egg; 20 grams Water; 70 grams Double cream; 2 Eggs (large); 1 dash each Salt and pepper; 1 dash Spices of your choice; 1/2 Onion (sliced); 2 rashers Bacon (cut in half); 4 Dried tomatoes; 50 grams Cheddar cheese; 1 dash Parsley

cookpad.japan @cookpad_jp

I wanted to make flaky pie crust, so I added almond flour, and used shortening instead of butter. You can use anything you like to make the filling. Use cheddar cheese with good flavor if possible, but pizza cheese is ok as well.

These amounts are to make a 18 cm pie. In summer, chill the cake flour, and mix the ingredients without kneading. If there are any lumps of shortening, they will melt while baking and make holes in the crust. It's safer if you cover the crust before you put it in the oven. If the edges look like they will burn, cover them with aluminum foil, and continue to bake. Recipe by Nemunemugorichan

cookpad.japan @cookpad_jp

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Ingredients

4 servings

Pie crust (for a 15 cm and a 9 cm pie or for a 18 cm pie)
10 gramsAlmond flour
115 gramsCake flour
62 gramsShortening
1 pinchSalt
25 gramsEgg
20 gramsWater
Egg Mixture
70 gramsDouble cream
2Eggs (large)
1 dasheach Salt and pepper
1 dashSpices of your choice
For the filling:
1/2Onion (sliced)
2rashers Bacon (cut in half)
4Dried tomatoes
50 gramsCheddar cheese
1 dashParsley

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Steps

1

Blend the chilled cake flour and shortening in a food processor. Feel the mixture with your hand, and blend until there is no shortening lump and it has become fine dry crumbs.
2

Add the egg and water, and blend in the food processor until the mixture come together into 1 or 2 big lumps. Don't over-knead it.
3

Put the dough into a plastic bag, and roll it out to an even thickness, and into a circle that suits your pie dish. Transfer to the fridge to let it harden.
4

When the crust hardens, line the pie dish with it, and cut off the excess dough on the edges using scissors, and shape the edges nicely. Make a small pie with the offcuts of the dough.
5

Blind-bake the pie crust for 10 minutes at 200℃. If you place some nuts on the crust as baking stones to prevent the crust from puffing up, you can roast the nuts at the same time, so you will be killing two birds with one stone.
6

Blind-bake the crust until it's light brown. Combine the egg mixture ingredients, and season with salt, pepper and spices rather generously.
7

Saute the onion, bacon, and rehydrated dried tomatoes, and season with salt and pepper. Put them in the crust, add a little egg mixture, and bake for 15 minutes at 180℃.
8

Pour in the rest of the egg mixture, add the cheese on top, and bake for a further 25 minutes at 180℃. Sprinkle with chopped parsley, and bake for a little to finish.