Saturday, January 7, 2012


Plain Pastry
1½ cups sifted all-purpose flour
½ teaspoon salt
¼ cup butter or margarine
¼ cup shortening
4 to 5 tablespoons cold water  


3 beaten eggs
1½ cups milk
¼ cup onions
¼ teaspoon salt
¼ teaspoon pepper
1 ½ cups cheddar cheese
1 tablespoon all-purpose flour 

Optional:  Meats:  ¾ cup chopped cooked, ham, chicken, turkey, or crabmeat
Optional:  Cheese:  Swiss, Cheddar, Monerey Jack, or Havarti (6 ounces)
Optional:  Vegetables:  Brocolli, Spinach or Greens (Collard) etc. 


1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 
3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.
4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions (picture 2).  Roll from center to edge till 1/8 inch thick.
5.                  Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.  Prick bottom and sides well with fork. 
6.                  Bake at 450° for 10 to 12 minutes or till golden.
7.                  Meanwhile, in bowl stir together eggs, milk, onions, salt, pepper, and nutmeg. 
8.                  Pour egg mixture into hot pastry shell.
9.                  Bake in 325° oven for 35 to 40 minutes or until knife inserted near center comes out clean.  Let stand 10 minutes before serving. 

Quiche was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe for Pastry was taken from Better Homes and Garden New CookBook, the chapter on “Pastry”, page 230 the Third Printing 1970.  The original recipe has, however, been altered a little in the case of butter and shortening.  The original recipe called for all shortening to which I used half of each butter/margarine and shortening.  

Recipe for Quiche Filling was taken from Better Homes and Gardens All-Time Favorites, the chapter on “Main Dishes” page 33.  All-Time Favorites is a mini cookbook of all the time-honored recipes, taken from the 11 editions of the Better Homes and Gardens New Cook Book.

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Thank You!

Shirley-Ann Pearman

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