Walnut Quiche Lorraine
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ingredients | Lbs | Ozs. | method | |
| Quiche shells: | |||||
| All-purpose flour | 2 | Sift Together | |||
| Salt | 1/2 | ||||
| White Pepper | 1/3 | ||||
| Solid Shortening | 1 | Add, mix at 1st speed of 3-speed mixer until blended. | |||
| Whole Eggs | 6 | Combine and add to above. Mix at 1st speed until all liquid has been incorporated. Chill for 2 hours. | |||
| Water | 6 | ||||
| Total appr. wt. | 3 | 13 | |||
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Quiche Mix: |
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| Whole Eggs | 3 | 13 | Combine: manually whip using a wire whisk for about 30 seconds. Run mixture through a sieve. | ||
| Salt | 1/2 | ||||
| White Pepper | 1/8 | ||||
| All Purpose Flour | 3 1/2 | Combine. Add to above. Manually mix for 30 seconds | |||
| Parmesan Cheese, Grated | 21/2 | ||||
| Half and Half | 2 | Slowly add to above, manually mix until fully incorporated. | |||
| Total appr. wt. | 3 | 3 | |||
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Quiche Filling: |
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| Quiche Mix | 2 | Combine. Stir until blended | |||
| Swiss Cheese Grated | 5 | ||||
| Walnut Pieces | 3 | ||||
| Green onion Chopped | 1 | ||||
| Total appr. wt. | 2 | 10 | |||
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Instructions:
Roll refrigerated dough to about 1/4-in. thickness and line seven 8-in. pie pans. Let dough rest in pan 1 hour before baking at 350°F until golden, about 12 minutes. Fill six shells with filling. Bake at 350°F until the centers are done, about 30 minutes.
Note: Leeks may be used in place of green onions.
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