|All-purpose flour||2||Sift Together|
|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.|
|Total appr. wt.||3||13|
|Whole Eggs||3||13||Combine: manually whip using a wire whisk for about 30 seconds. Run mixture through a sieve.|
|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|
|Quiche Mix||2||Combine. Stir until blended|
|Swiss Cheese Grated||5|
|Green onion Chopped||1|
|Total appr. wt.||2||10|
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.