Cook1 hr 25 mins
This comes from the R.S.V.P. section of a December 1881 issue of Bon Appetit magazine. It was requested from Hillary's restaurant at Water Tower Place in Chicago. You may also use a combination of the listed cheeses for the quiche.
- 1⁄2 cup vegetable shortening
- 1 1⁄4 cups all-purpose flour
- 1 pinch salt
- 3 -4 tablespoons ice water
- 1 egg yolk, lightly beaten
- 3 tablespoons butter
- 1 large onion, diced
- 1 small bunch spinach, chopped (8 oz. )
- 1⁄4 lb mushroom, sliced
- 2 cups grated swiss cheese (1/2 lb.total) or 2 cups provolone cheese (1/2 lb.total) or 2 cups cheddar cheese (1/2 lb.total)
- 1⁄4 cup grated parmesan cheese
- 4 eggs
- 2 cups half-and-half
- 2 tablespoons flour
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon white pepper
- 1 pinch salt
- For Crust:.
- Cut shortening into flour and salt until it resembles coarse meal.
- Sprinkle with ice water as needed and toss gently just until dough ball forms; do not overmix.
- Cover and refrigerate for 15 minutes.
- Preheat oven to 400 degrees.
- On floured board roll dough into 13-inch circle.
- Fit into 10-inch porcelain quiche pan, cover with waxed paper and weigth with beans or pie weights;bake 15 minutes.
- Remove beans or weights; brush bottom and sides of crust with beaten yolk.
- Reduce oven heat to 375 degrees.
- For Filling:.
- Melt butter in medium skillet.
- Add onion,spinach and mushrooms and saute until onion is translucent, about 8 minutes.
- Sprinkle cheese(s) into crust; top with spinach mixture.
- Blend remaining ingredients and pour over spinach.
- Bake 1 hour until knife inserted into center comes out clean.
- Serve warm or at room temperature.