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.