Ingredients Jump to Instructions ↓

  1. 2 C. sifted all-purpose flour

  2. 1/2 C. sifted cake flour

  3. 1/2 Tsp. salt

  4. 1 Tsp. sugar

  5. 1 egg ice water

  6. 3/4 C. pliable but cool butter (the better the -- the grade better the crust) Filling:

  7. 1 1/2 C. onion -- chopped finely

  8. 1/8 Lb. butter

  9. 2 Tbsp. cornstarch

  10. 3/4 Tsp. salt

  11. 1 Dash pepper

  12. 1 1/2 C. heavy cream

  13. 1 C. milk

  14. 1/2 C. white wine

  15. 4 eggs

  16. 1/4 Lb. baby Swiss or Swiss

  17. 3/4 C. crumbled cooked sausage

  18. 3/4 C. Stilton cheese Sift together flour, salt and sugar. Put on marble or into mixing bowl. Make a hole in center. Add butter and cut into flour with pastry blender, mixer or your fingers. Blend in the egg and sufficient water to make a firm dough. Once dough is made, do not knead it, but with the heel of your hand, push the dough out, little bits at a time, away from you. Do this twice, shape into a ball, wrap in foil, and refrigerate for several hours or overnight. The dough loses it elasticity upon standing. When ready to use, roll on a lightly floured surface (preferably marble) to less than 1/8-inch thick. Lightly coat quiche pan with butter, then wipe surplus butter from pan with paper towel. Fit dough into pan. Trim crust 1/4-inch larger than edge of pan and crimp edge of dough. Prick on bottom in about 8 places with the point of a knife. Line dough with a circle of foil or waxed paper big enough to come up sides of dough. Cut the edge of the circle to make it fit. Fill with navy beans to hold the dough in place as it bakes. Bake in preheated

  19. 450 degrees oven on lowest shelf for 12 minutes. Remove from oven, lift out paper and beans. Return to oven for 5 minutes to dry. Pour in custard filling. Filling: Saute onions in butter until soft. Drain off butter. Put cornstarch, salt and pepper in a mixing bowl. Add enough cream to make a paste. Add remainder of cream, milk and eggs. Mix together with a whisk, but do not beat. Line bottom of prebaked quiche shell with onion. Sprinkle Swiss cheese, sausage and Stilton cheese on top of onion. Pour custard mixture on top of that. Bake in preheated

  20. 350 degrees oven for 20 minutes. Reduce heat to

  21. 300 degrees and bake until set like custard (this could take anywhere from 1/2 hour to 1 1/2 hours).

Instructions Jump to Ingredients ↑

  1. Served at Paul's Goodbye Lunch


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