Campanile's quiche
Campanile's quiche
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, plus 2 1/2 hours chilling time | Serves 6 to 8
1 3/4 cups flour 1/2 teaspoon salt 4 tablespoons unsalted butter, cut into 1/2-inch cubes 4 tablespoons chilled vegetable shortening 1/4 cup ice water

Step 1 Sift the flour and salt into a large mixing bowl. Toss the butter and the shortening with the flour until the cubes are coated. Use your thumbs and fingertips to crumble the butter and shortening into the flour, lifting the pieces and letting them fall back down.

Step 2 Continue until the mixture resembles coarse cornmeal. Add the water a little at a time, and stir just until the mixture comes together.

Step 3Gather the dough together and knead briefly on a lightly floured board until it forms a smooth ball. Chill at least 2 hours before rolling out.

Step 4On a lightly floured surface, roll the dough to one-fourth to one-eighth inch, large enough to fit a 10-inch pie pan.

Step 5Line the pie pan, trimming the edges so that an inch hangs over the edge of the pan. Fold the overlapping dough up onto the edge of the pie pan, and press the excess into the inside of the pan to make a flat, thick shelf, with the edge of the dough even with the rim of the pan. Refrigerate for 30 minutes.

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