We fought over these.
It was silly, really.
But we had to stand guard on what ours...
Adapted from Shelly's Basic Quiche
- 3 eggs
- 1 1/2 cups evaporated milk
- 1/2 tsp salt
- 1 tsp cayenne pepper powder
- A pinch of ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 cup thinly sliced cabbage
- 3 sprigs of parsley, chopped
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated mozzarella cheese
- Unbaked pie crust
- 1 1/4 cups all purpose flour
- 1/4 salt
- 1/2 cup cold butter
- 1/4 cup ice water
- Start by making the shell for the quiche. Cut the cold butter into little cubes. Mix salt and flour together
- Add in the cubed butter and cut into the flour with a fork until it resembles a coarse crumbs
- Add in the ice water a little at a time and mix until the flour mixture comes together forming a dough (you may not need all the water, just enough to form into ball)
- Wrap the dough with a cling wrap and refrigerate for an hour
- In the mean time, preheat oven to 220 C (425 F). Crack the eggs into a large bowl. Add in evaporated milk, then whisk those together
- Add into the mixture : salt + cayenne pepper + black pepper + nutmeg. Whisk again to blend in the seasonings
- Lastly, add the rest of the ingredients into the liquid. Mixing all together. Set aside
- After one hour, take out the dough. Roll out the dough into 0.25 cm thickness on a slightly floured surface. Transfer into a pie pan/mold, trimming the edges
- Fill the pie shell with the filling earlier then bake for 15 minutes. Then reduce the temperature to 190 C (375 F), bake for another 25 minutes until crust is golden and the filling set in. Let cool slightly before serving
- I made the quiche into minis, and got about 14. Filled the shells until almost full then baked as instructed.
- They were absolutely delicious! You can even dip it into chili sauce or tomato sauce!!
- These are perfect as appetizers too.