Inspired by CSA Member Linda Mahoney
1 c flour
4 oz cream cheese
1/2 t salt
Cut the fat into the dry ingredients until the mixture resembles fine crumbs. Gather the dough into a ball.
Flatten to a disc, wrap in plastic, and chill for 1 hour.
An alternate method: Pulse in a food processor until you have crumble. Do not over-process.
Gather into a ball. Continue with directions above.
Roll or press the chilled pastry to cover the bottom and sides of a 9” pie pan or a 9 or 10” quiche pan.
While the dough chills, sauté ½ cup of onion or onion and shallots in a 2 T butter or olive oil until softened,
translucent, not brown. Cool. Grate 1 – 1 ½ cups of gruyere, swiss, cheddar, or your cheese of choice.
Chop some cooked bacon or ham (optional) Steam vegetables if you are not using leftovers, be sure to remove as much water as possible, roast a chopped tomato, sauté some zucchini or a leek and/or mushrooms.
Fill the bottom of the crust with the cooled onion, top with cheese, bacon or ham if using, and then vegetables.
Preheat the oven to 400
In a large bowl:
Whisk 4 eggs
Beat in: 1 ½ -2 cups heavy cream or a mixture of heavy and light cream and whole milk
1/2 t salt
1/8 t cayenne pepper or ¼ t white pepper
Pour the mixture over the ingredients in the pie shell. Sprinkle with some Parmesan cheese. Bake in the preheated oven for 15 minutes. Lower the temperature to 350 and continue baking for 20 minutes or until the quiche is lightly browned and a knife inserted into the center comes out clean. Allow the quiche to sit for 10 minutes before serving.