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Categories:
flour salt butter vegetable shortening water scallions olive oil Mozzarella cheese basil fresh Parmesan tomatoes eggs light cream salt black pepper red pepper nutmeg
Viewed: 25 - Published at: 4 years agoIngredients
- 1 cup flour, all-purpose
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- 3 tablespoons vegetable shortening
- 3 tablespoons water ice cold
- 3 tablespoons scallions, spring or green onions sliced
- 1 tablespoon olive oil
- 2 cups mozzarella cheese shredded
- 1/2 cup basil fresh
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
- 3 tablespoons sundried tomatoes chopped
- 4 large eggs
- 1 pint light cream (half&half)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 dash red pepper flakes
- 1 dash nutmeg
Method
- For pastry:
- In a large mixing bowl stir together flour and the 1/2 teaspoon salt.
- Cut in shortening and butter or margarine until mixture resembles coarse crumbs.
- Sprinkle on water, 1 tablespoon at a time, tossing with a fork until pastyr is moist enough to hold together.
- Shape dough into a ball, then flatten into a disk.
- Wrap in palstic wrap and refrigerate for 1 hour.
- Roll pastry between 2 sheets of waxed paper into an 11 inch circle.
- Ease pastry into a 9-inch pie plate; trim and flute edge.
- In a small skillet cook green onion in hot oil over medium heat about 1 mintue.
- Spread in bottom of prepared crust.
- Sprinkle mozzarella cheese, basil, parmesan cheese, and sun-dried tomatoes into crust.
- In a mixing bowl, whisk together the eggs, half and half, or ligth cream, salt, pepper, red pepper, and nutmeg.
- Pour egg mixture evenly into crust.
- Bake in a 425F (220C).
- oven for 15 mintues.
- Reduce oven temperature to 375F (190C).
- and bakd about 25 minutes more or until filling is just set in center.
- Let stand for 5 to 10 minutes before cutting into wedges.
