Rhodes' Deep Dish Quiche
| Ingredients: (Crust) | 575 grams Flour (approx. 2 1/3 Cups) 375 g. Shortening (approx. 1 1/2 Cups) 11.25 g. Salt (approx. 2 1/4 Tsp) 143.75 g. Water (COLD) (approx. 3/4 Cup) |
| Instructions: (Crust) | Using a Scale, Weigh all ingredients.
Dissolve Salt in Water. Cut Shortening into Flour until the mixture has the texture and look of coarse cornmeal. Add Salted Water to Flour Mixture and Mix until water is just absorbed. Do NOT overwork dough. Roll out on lightly floured surface, and fit dough into an 8" Springform Pan. Cover with plastic wrap and refrigerate. |
| Ingredients (Filling): | 450 g. Swiss Cheese (Grated) 12 Eggs Beaten 1 litre Whipping Cream 2 Tsp. Salt (10 ml) 1/4 Tsp white pepper (1 ml) 1/8 Tsp. Nutmeg (.5 ml) 1 lb/450 g. Bacon cooked until crisp 3 large Leeks (cut and washed) 4 Large Roasted Red Peppers |
| Instructions: | Crack Eggs into a Large Bowl and Beat well
Add Whipping Cream, Salt, Pepper and Nutmeg. Mix Well Layer Crust with Cheese, Leeks, Bacon and Red Peppers until Full. Pour Custard over filling until shell is full. Bake in pre-heated 375 degrees F. oven for 1 hour. After 1 hour, Cover with Tin Foil and cook for another 1 hour until set. Let cool, cut and serve with any salad serves 8 |
