Cooking With Currie

Ingredients
  • 1 Tablespoon Oil, butter, or cooking spray for sauteing
  • 1/4 small diced red bell pepper
  • 1/4 green bell pepper
  • 1 yellow onion julienned (cut into thin slices)
  • 1/2 lb sliced deli roast beef rough chopped
  • 1/4 lb white American cheese rough chopped
  • pie crust (recipe follows)
  • 2 extra large eggs
  • 10 oz (1 1/4 cup) milk
Cooking time: 45-60 Minutes Serving: 6-8 Slices

This is a great brunch item for Father’s Day. 
This quiche was inspired by my dad, who generally isn’t a breakfast person. Or a quiche person. But loves Philly Cheesesteaks and LOVED this recipe. I’m not a fan of American cheese, but I chose to use it because of how creamy it is when melted. It really lends to the texture and flavor of the quiche, but you can use whatever cheese you prefer. Have fun, and as always: ENJOY!

  1. Prepare and pre-bake half recipe of quiche dough as directed below. Or use your favorite store bought brand and pre bake for 10 minutes or until light golden brown.
  2. In saute pan large enough to hold all ingredients, saute onion and peppers over medium heat in small amount of oil, fat, or cooking spray till tender, about 10 minutes.
  3. Add chopped meat and mix well. Season with seasoned salt, or salt and pepper and cook for about 5 minutes on high heat. Remove from heat and let cool slightly.
  4. Once fillings have cooled, add cheese and mix well. Immediately fill crusts with filling, evenly distributing ingredients.
  5. Slowly pour in custard (recipe below) filling 2/3 of the way.
  6. Bake at 350 degrees for 25 minutes. Add 10-15 more minutes if necessary till the center of quiche is set and the custard is cooked.

Makes (2) 8inch quiches

DOUGH

  • 20 oz flour
  • 7 oz shortening
  • 7 oz cold butter
  • 6 oz cold water
  • 1/2 oz salt
  • 1 oz sugar
  1. Sift flour into bowl, add shortening and cold butter work into flour with fingers cutting the fat into the flour until the mixture resembles coarse cornmeal with peas sized chunks of butter still in the dough.
  2. Dissolve salt and sugar into the water and add 2/3 to the flour mix until water is incorporated and dough just comes together, if still dry add water little at a time until dough pulls away from the sides of the bowl, this can be done by hand or in a standing mixer with a paddle attachment.
  3. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. You can cut the dough into portions and freeze at this point as well. When the dough is ready is will be firm to the touch. Pull out of the refrigerator and place on cold counter or surface. Work quickly because heat is your enemy. (If your dough starts to become soft and pliable and the fats start to melt and soften put back into frige or freezer to firm again.)
  4. Roll out dough to about 1/4-1/8 inch thick usuing a floured rolling pin. Use as needed to keep dough from sticking. Roll dough around rolling pin (flouring where the dough meets to keep from sticking together) and drape in pie pan (I like to use the springform tart pans or pans with removable bottoms which allow you to serve or present whole). If you get holes you can use scraps to patch pressing slightly into pan, use a fork to lightly poke holes in the bottom of the crust to vent steams.
  5. Set your oven to 375 degrees and pre-bake pie dough for about 10-15 minutes or  until the edges of the crust starts to get lightly golden. Remove carefully from oven and let cool 5 minutes before filling.

 

CUSTARD

This custard is the egg base that binds the ingredients into a cohesive dish of buttery crust, savory fillings, and silky fluffy egg.
Use 4 oz of egg to 10 oz of milk for the custard ratio, so if you use 2 extra lg eggs you can roughly estimate that you would use a little less than a cup and a half of milk, this doesn’t have to be exact, just make sure to salt and pepper your custard and then pour over filling ingredients in the pie pan.

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