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CHEESE PIE | Quiche | Step by Step Recipe
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CHEESE PIE RECIPE
1 ¼ cup flour
¼ cup butter, cold
¼ cup vegetable shortening
3 tbsp ice cold water
1 ½ cup evaporated milk
4 eggs
2 tbsp flour
1 ½ cup sharp cheddar cheese
½ cup pepper jack cheese
2 scallion finely chopped
½ tsp black pepper
½ tsp garlic powder
1 tsp salt
½ tsp hot pepper, finely chopped
To make Pastry: Place flour in a bowl. Using a fork or pastry cutter, cut butter and shortening
into flour until the mixture resembles coarse cornmeal. Add 3 tbsp of water and mix until well
combined. Wrap in cling wrap and refrigerate for at least 30 minutes before using.
Preheat oven to 350. In a bowl, mix flour with egg, mix until well combined and smooth.
Whisk in milk, then add all other ingredients and stir. Set aside.
On a lightly floured surface, roll pastry to 1/8 inch thickness, in other words, pretty thin. I used
bowl about 6 inches in diameter to cut out the circles. Line muffin pan with pastry, lightly
press. If the pastry becomes too soft, making it difficult to roll, place it back in the refrigerator
for a few minutes to chill.
Bake crust for 5 minutes, and then remove from oven and spoon filling into the crust. Return to
oven and bake for an additional 15-20 minutes. The tops should puff up when they are done.
Remove from oven and allow to cool before removing from the pan.
PREVIOUS VIDEOS:
CHEESE PIE RECIPE
1 ¼ cup flour
¼ cup butter, cold
¼ cup vegetable shortening
3 tbsp ice cold water
1 ½ cup evaporated milk
4 eggs
2 tbsp flour
1 ½ cup sharp cheddar cheese
½ cup pepper jack cheese
2 scallion finely chopped
½ tsp black pepper
½ tsp garlic powder
1 tsp salt
½ tsp hot pepper, finely chopped
To make Pastry: Place flour in a bowl. Using a fork or pastry cutter, cut butter and shortening
into flour until the mixture resembles coarse cornmeal. Add 3 tbsp of water and mix until well
combined. Wrap in cling wrap and refrigerate for at least 30 minutes before using.
Preheat oven to 350. In a bowl, mix flour with egg, mix until well combined and smooth.
Whisk in milk, then add all other ingredients and stir. Set aside.
On a lightly floured surface, roll pastry to 1/8 inch thickness, in other words, pretty thin. I used
bowl about 6 inches in diameter to cut out the circles. Line muffin pan with pastry, lightly
press. If the pastry becomes too soft, making it difficult to roll, place it back in the refrigerator
for a few minutes to chill.
Bake crust for 5 minutes, and then remove from oven and spoon filling into the crust. Return to
oven and bake for an additional 15-20 minutes. The tops should puff up when they are done.
Remove from oven and allow to cool before removing from the pan.
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