Rustic Vegetable Quiche
By Lv2Cook
Ingredients
- 1 cup all-purpose flour divided
- 3 1/2 tablespoons ice water
- 1 teaspoon sugar
- 1/2 teaspoon salt divided
- 3 tablespoons vegetable shortening
- Cooking spray
- 2 bacon slices
- 1 cup chopped red potato
- 1/2 cup chopped onion
- 1/2 cup (2 ounces) shredded reduced-fat reduced-sodium Jarlsberg cheese
- 1/4 cup thinly sliced green onions
- 1 1/2 cups 1% low-fat milk
- 1/8 teaspoon ground red pepper
- 3 large eggs
- 1/4 teaspoon paprika
Details
Servings 1
Preparation
Step 1
Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes.
Preheat oven to 400º.
Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 400º for 8 minutes. Cool on a wire rack. Reduce oven temperature to 375º.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet; crumble. Add potato and chopped onion to bacon drippings in skillet; sauté 10 minutes or until tender. Remove from heat. Arrange potato mixture, bacon, cheese, and green onions in prepared crust. Combine milk, 1/4 teaspoon salt, pepper, and eggs, and stir well with a whisk. Pour milk mixture into crust; sprinkle with paprika. Bake at 375º for 45 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.
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