Ingredients:
Piecrust
1 ½ c. all purpose flour
½ c. shortening
7 Tablespoons ice water
Filling
4 eggs
1 c. heavy cream
4 c. grated cheese (Mexican blend)
2 c. diced vegetables (mushrooms, red bell peppers, and asparagus)
Paprika or cayenne
Directions:
Preheat oven to 350 degrees.
Piecrust
Grease a 10-inch pie plate with shortening. Measure flour and shortening in a bowl and
use a pastry blender or two knives to cut the shortening into the flour until
it is all the size of little peas. Sprinkle the flour mixture with the ice
water and stir with a fork until it clings together and begins to form a ball of dough. Dust the countertop with a little flour to keep the dough from sticking.
Remove dough from fowl and knead it just a little to make
the dough smooth. Roll it out on the countertop until it is a circle about 2 inches larger that the pie plate. Dust with flour and flip the dough over as needed to keep it from sticking to countertop. Fold the dough in half and then in half again to make a wedge and transfer it to the pie plate. Unfold the
dough and fit it evenly into the pie plate. Trim and tuck under the edges all
the way around and then flute the edges with your fingers. (Use the thumb &
forefinger of one hand and the index finger of the other hand to pinch it into
a ruffle)
Filling
Place eggs and cream into a bowl and beat with mixer or
whisk until fluffy. Combine cheese with egg mixture and stir until well-blended.
Set aside while you saute the vegetables. It is very important to use just a little
butter to saute the vegetables. If you use too much butter or if you use olive oil, it may make the filling too soupy and prevent it from firming up in the oven. Transfer the cooked vegetables/meat
to the egg mixture and blend. Pour filling into the prepared crust and sprinkle with paprika or cayenne. Place in preheated oven for 30-40 minutes or until center is firm when you jiggle it and the top is golden brown. A knife inserted in the center can also determine if it is solid inside.
theadmiralschef 