| HOLIDAY APPETIZER QUICHE |
|
|
|
Makes about 50 appetizersCrust 2 cups all-purpose flour 1 teaspoon salt 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 5 tablespoons cold water Filling 2 cups (8 ounces) shredded Swiss cheese 2/3 cup chopped ham, crumbled cooked sausage, diced pepperoni or crumbled cooked bacon 3/4 cup thinly sliced green onions (including tops) 1/4 cup snipped fresh parsley 1 jar (4 ounces) diced pimentos, well drained 5 eggs 1 cup whipping cream 1 cup half-and-half 1 teaspoon salt 1/4 teaspoon pepper Heat oven to 400ºF. Crust Combine flour and salt in medium bowl. Cut in 3/4 cup shortening using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball. Roll out dough to fit 15x10-inch jelly-roll pan. Place dough in greased pan, folding edges under. Flute edges. Prick crust with fork. Filling Sprinkle cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half-and-half, salt and pepper in medium bowl. Pour over filled crust. Bake at 400ºF for 25 to 30 minutes or until set. Do not overbake. Cool 5 to 10 minutes. Cut into 2x1-1/2-inch pieces. Note: Crust may bubble during baking and need to be pricked with fork again. |
