Salsa Quiche With Crazy Crust Food

SALSA SAUSAGE QUICHE

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to the pastry shell. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese., Bake at 375° for 30-35 minutes or until knife inserted in the center comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted.

MEXICAN QUICHE

Steps:

• Arrange pie crust in a pie plate.
• Sprinkle shredded cheddar evenly over bottom of crust.
• Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
• Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
• Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.

QUICHE CRUST

Steps:

• Preparing the dough.
• By Hand:.
• In a large bowl, mix the flour with the salt.
• Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
• In a small bowl, whisk together the egg and ice water.
• Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
• Food Processor method:.
• Place the flour and salt into the work bowl of a food processor and pulse briefly.
• In a small bowl, whisk together the egg and ice water.
• As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
• Forming the crust:.
• Collect the pastry and form it into a ball on a lightly floured surface.
• Gently press the ball into a flat circle about 1 inch thick.
• Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
• It can be refrigerated overnight at this point or frozen for later use.
• When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
• Lightly butter a 10 inch quiche or pie pan.
• Gently press the dough into the pan.
• Tuck the excess dough under to form a thick edge.
• Crimp the edges decoratively with your fingers or a fork.
• Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
• Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.

QUICK N EASY QUICHE CRUST

Steps:

• Mix flour and salt with fork.
• Beat oil and water with whisk or fork to thicken.
• Pour into flour and mix with fork.
• Press into 9" pie crust.
• Fill with quiche mixture and bake at 400F until done.
• NOTES: I've never made this with canola oil.
• You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
• This recipe is not suitable for baked pie crust shells.
• It makes a nice, flaky crust that's suitable for everyday use.