Quiche with Scallions and Cheddar Cheese

americastestkitchen.com

Sue

subheading: Gather Your Ingredients:

subheading: Crust:

1 cup (5 ounces/142 grams) all-purpose flour

½ cup finely grated Parmesan cheese

¼ teaspoon salt

6 tablespoons unsalted butter, softened

2 ounces (57 grams) cream cheese softened

subheading: Custard and Topping:

5 slices bacon, chopped fine

¾ cup half-and-half

¾ cup sour cream

2 large eggs plus 1 yolk

¼ teaspoon salt

¼ teaspoon pepper

pinch nutmeg

½ cup shredded sharp cheddar cheese

2 scallions (1 minced, and 1 thinly sliced)

subheading: View Nutritional Information:

subheading: Before You Begin:

Once the dough is pressed into the pie plate, it can be refrigerated for 2 days or double-wrapped in plastic and frozen for 1 month. After it has baked and cooled, the shell can be wrapped and held at room temperature for 1 day. If making ahead, heat the pie shell in a 350-degree oven for 5 minutes before adding the custard in step 4. Grate the cheddar cheese on the small holes of a box grater for the best texture. Once the dough is pressed into the pie plate, it can be refrigerated for 2 days or double-wrapped in plastic and frozen for 1 month. After it has baked and cooled, the shell can be wrapped and held at room temperature for 1 day. If making ahead, heat the pie shell in a 350-degree oven for 5 minutes before adding the custard in step 4. Grate the cheddar cheese on the small holes of a box grater for the best texture.

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