Old Nag Quiche

 Old Nag Quiche

Crust:

1 ½ cups flour

1 teaspoon salt

½ cup shortening

Cold water

Mix salt into the flour in a medium size bowl. Cut in the shortening until its pea size. Slowly mix in enough cold water to make a ball. Roll it out on a floured board. Place into a quiche dish or a tart pan. Cover and refrigerate for 1 hour. This technique helps to make a flakey crust.

Filling:

Pull out of the refrigerator and poke holes (dock) the sides and bottom. Layer in the following ingredients:

Diced ham to cover bottom of pan

Chopped green onions

4 ozs canned mushrooms (optional)

8 ozs grated Swiss cheese

2 ozs grated cheddar

In the center of the cheese poke a hole for the egg mixture to be poured into.

Egg mixture:

Start out with 6 whole eggs

3 tablespoons of milk

¾ teaspoon garlic

1 teaspoon seasoning salt (or to taste)

Whisk together until completely mixed. Pour into the hole of the quiche. If you need more egg mixture then make more. Keep in mind that eggs expand while cooking. 

Dust the top of the quiche with the following:

2 tablespoons parmesan cheese

1 teaspoon parsley

1 teaspoon oregano

1 teaspoon basil

¼ teaspoon paprika

Be kind to yourself and place the quiche on a lined cookie sheet. Bake at 350 degrees until fully set. The test is when you put a clean knife straight in and pull it out it will be clean. 

Serve warm