This is a print preview of "Parsley, Onion and Cheese Quiche" recipe.

Parsley, Onion and Cheese Quiche Recipe
by Catherine Pappas

Parsley, Onion and Cheese Quiche

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

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 8

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.