Sunburst Quiche
For Crust: 1 cup all-purpose flour 6 tablespoons butter or margarine or mixture 2 tablespoons water For Cheese Filling: 3 eggs 3/4 cup milk 3/4 cup plain yogurt 1/4 teaspoon salt 1/8 teaspoon pepper 2 1/2 ounces grated Gruyere cheese 2 1/2 ounces grated Jack cheese 1 to 2 red peppers 1 tablespoon olive oil Salt and pepper Method 1. For crust, combine 2 1/2 tablespoons flour with 2 tablespoons water and form a paste. 2. Into remaining flour, cut butter. 3. Stir in paste. 4. Form dough. 5. Roll out to fit a 9 inch pie plate or tart pan. 6. Flute edges. 7. Bake at 425 degrees for 12 minutes. 8. Cool on rack. 9. For cheese filling, beat together the eggs, milk, yogurt and cheeses. 10. Pour filling into crust. 11. Bake at 375 degrees for 35 minutes, or until custard is set. 12. During baking time, broil peppers 6 inches from heat until charred on all sides. 13. Place in plastic bag for 10 minutes. Peel off skin, remove stem, ribs and seeds. 14. Cut into strips. 15. Arrange pepper strips in a circular fashion on top. 16. Brush with olive oil. 17. Sprinkle with salt and pepper. 18. Bake at 425 degrees for 5 minutes. 19. Let stand 15 minutes before serving. 20. Makes 1 9 inch pie _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
