My family LOVES to eat quiche for breakfast or brunch on the weekends!
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) walnuts, toasted
1/4 tsp (1 mL) salt
3 tbsp (45 mL) vegetable shortening, chilled and cut into small pieces
2 tbsp (30 mL) butter, chilled and cut into small pieces
3 tbsp (45 mL) ice-cold water, divided
1/2 cup (125 mL) shredded Swiss cheese
6 slices cooked, crumbled bacon
2 whole eggs
2 egg yolks
1 1/2 cups (375 mL) heavy whipping cream
1/4 tsp (1 mL) each salt and coarsely ground black pepper
2 tbsp (30 mL) minced fresh chives
Preheat oven to 350°F (180°C). For crust, place flour, walnuts and salt into Manual Food Processor; cover and pump handle until finely chopped. Add shortening and butter; process until moistened. Add water 1 tbsp (15 mL) at a time, processing between each addition just until incorporated.
Place dough onto floured surface; form into a ball. Roll into a 12-in. (30-cm) circle sprinkling with flour as needed. Place crust in (9-in./23-cm) Pie Plate (crust will drape over sides); flute edges. Prick bottom and sides using pastry tool. Bake 14-16 minutes or until crust is firm.
Remove crust from oven, sprinkle with cheese and bacon. For filling, combine whole eggs, egg yolks, cream, salt and black pepper in clean processor bowl; process until blended. Slowly pour egg mixture over crust; sprinkle with chives.
Bake 32-36 minutes or until knife inserted in center comes out clean. Remove from oven and let stand 5 minutes.
8 servings of
Nutrients per serving:
Calories 400, Total Fat 34 g, Saturated Fat 17 g, Cholesterol 190 mg, Sodium 400 mg, Carbohydrate 14 g, Fiber 1 g, Protein 10 g
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