Ann Sullivan's Notes:
Expand5 cups whilte unbleached flour Ask a question about this ingredient
1 tablespoon salt Ask a question about this ingredient
16 ounces Crisco solid Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 tablespoon Apple Cider Vinegar Ask a question about this ingredient
Mix together flour and salt. Work in Crisco with a pastryt blender. Crack egg into measuring cup. Add vinegar and stir well. Add enough cold water to make 1 cup. Pour into flour mixture and stir with a fork until it collects into a large ball. With hands, separate into pie size balls and wrap with plastic wrap. Use one ball for this recipe. Refrigerate the rest up to 2 weeks.
Ask a question about this step1 1/2 cup milk Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1/2 cup cream Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1 cup swiss cheese, cubed Ask a question about this ingredient
1/2 cup Parmesan cheese, shredded Ask a question about this ingredient
1/2 cup cheddar cheese, shredded Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/8 teaspoon pepper Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1/2 cup onion, diced Ask a question about this ingredient
1 1/2 cup chopped, spinach (frozen is easy) Ask a question about this ingredient
Blend milk, cream, eggs, salt, pepper and flour in bowl with whisk. Lay pie pastry in quiche dish. Flute edges. Cook onion in butter in microwave 3 minutes or until transparent. Layer vegetables, cheeses, milk mixture 2X. Bake @350 degrees for 45-50 minutes or until set and nicely browned. Let rest 10 minutes and then serve.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
