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Categories:
flour salt crisco shortening cold water filling Swiss cheese pepperoni green onion red pepper fresh parsley eggs carnation regular salt pepper
Viewed: 36 - Published at: 4 years agoIngredients
- CRUST
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup Crisco shortening
- 5 -6 tablespoons cold water
- FILLING
- 2 cups swiss cheese, grated
- 2/3 2/3 cup pepperoni, diced or 2/3 cup bacon, cooked, crumbled
- 3/4 cup green onion, thinly sliced, including tops
- 1/2 cup roasted red pepper, well drained, diced
- 1/4 cup fresh parsley, chopped
- 5 eggs
- 2 cups carnation regular evaporated milk or 2 cups carnation evaporated 2% milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
Method
- Preheat oven to 400°F Grease or line a 10x15 - inch jelly roll pan with parchment paper.
- CRUST:
- In a medium mixing bowl, combine flour and salt. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoons at a time. Toss lightly with fork until dough forms ball.
- Roll dough on a lightly floured surface to fit jelly-roll pan. Place dough in prepared pan, folding edges under. Flute edges. Prick crust with fork.
- FILLING:
- Sprinkle cheese, ham, onions, parsley and red peppers evenly over crust. In a medium bowl beat eggs, milk, salt and pepper. Pour over filled crust.
- Bake in preheated oven 35 minutes or until set. Cool 5-10 minutes. Cut into 2 x 1 1/2 inch pieces.
