Tuesday, October 16, 2012

Four Cheese Quiche
2C flour
¼ tsp. salt
½ tsp. sugar
6 oz. unsalted butter, cut in pieces
1/3C water

6 oz. Vermont White Cheddar cheese, grated
6 oz. Swiss Gruyere cheese, grated
6 oz. aged Monterey Jack cheese, grated
2 oz. Parmesan cheese, grated
1C cream
1C half and half
5 eggs
salt and pepper to taste

For the pastry:  Place the flour, salt and sugar in a food processor and pulse until combined.  Add the butter and pulse to combine.  Pulse in the water just until combined.  Form into a ball, wrap in plastic wrap and chill one hour.  Roll out into a 14-inch round and fit into a 12-inch tart pan with removable bottom.  Chill one hour.  Preheat oven to 400F.  Line the tart with foil and fill with pie weights or dried beans to cover the bottom of the pan.  Bake 15 minutes or until firm.  Remove foil and pie weights, prick the dough and bake another 5 minute.  Let cool while preparing the Filling.

For the filling:  Place the eggs, cream, half and half, salt and pepper to taste in a food processor and process until well combine.  Transfer to a large measuring cup with a spout.  Sprinkle all the cheese except ½ cup into the tart pan and pour the filling over.  Sprinkle the top with remaining cheese. 

Reduce the oven heat to 375F and bake the quiche until it puffs up and is firm – about 50 minutes.  Let cool on a rack 10 minutes.  Remove the tart from the ring and let cool 10 minutes.  Slice and serve.
MAKES:  8 – 12 servings

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