Chanukah Recipes
Swiss Cheese Quiche
Yield: 8 to 10 servings
Equipment
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) sweet butter
- 1/4 cup ice water
Filling
- 1 large onion, diced
- 2 large zucchini, sliced thin
- 3 tablespoons olive oil
- 6 eggs, beaten
- 12 ounces Swiss cheese, diced
- 1 to 2 cups cream
- Salt and white pepper, to taste
Instructions
Crust
- Place dry ingredients in food processor. Cut butter into four chunks and mix using the metal blade. With machine running, slowly pour water through feed tube. Mix until ingredients form a ball of dough, approximately 2 to 3 minutes.
- Place dough on surface sprinkled with flour. Cover rolling pin with flour and roll dough into a circle large enough for the pie pan. If dough tears, simply pat edges together with fingers.
- Cover half of dough circle with aluminum foil and fold remaining half over the foil. Repeat with a second piece of foil, so dough is folded into quarters. Lift folded dough and place over 25% of greased pie pan. Unfold dough so entire pan is covered. Pat into place. Trim excess dough from rim.
Filling
- Heat oven to 350 degrees F.
- In a large saucepan, sauté onion and zucchini in olive oil.
- Place onion mixture, eggs, cheese and salt in a two-quart measuring pitcher. Add cream until contents reach six cups.
- Pour into prepared dough in pie plate. Bake for 40 minutes or until crust browns, top of quiche turns light brown and custard feels firm.
- Serve immediately or freeze and reheat.