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Categories:
flour salt butter cold water Swiss cheese ham green onions parsley pimentos eggs heavy cream salt pepper
Viewed: 86 - Published at: 2 years agoIngredients
- Crisco(R) Original No-Stick Cooking Spray
- CRUST:
- 2 cups Pillsbury BEST(R) All Purpose Flour
- 1 tsp. salt
- 3/4 cup Crisco(R) Butter Shortening or 3/4 stick Crisco(R) Butter Shortening Sticks
- 5 tbsps. cold water
- FILLING:
- 2 cups (8 oz.) shredded Swiss cheese
- 2/3 cup chopped ham, crumbled cooked sausage, diced pepperoni or crumbled cooked bacon
- 3/4 cup thinly sliced green onions, including tops
- 1/4 cup snipped fresh parsley
- 1 (4 oz.) jar diced pimentos, well drained
- 5 large eggs
- 1 cup heavy cream
- 1 cup half-and-half
- 1 tsp. salt
- 1/4 tsp. pepper
Method
- HEAT oven to 400 degrees F. Spray a 15 x 10-inch jelly-roll pan with no-stick cooking spray.
- CRUST:
- COMBINE flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball.
- ROLL out dough between sheets of waxed paper 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 pimentos evenly over crust. Beat eggs, cream, half-and-half, salt and pepper in medium bowl. Pour over filled crust.
- BAKE 35 minutes or until set. Cool 5 to 10 minutes. Cut into 2 x 1 1/2-inch pieces.
- Tip:
- Crust may bubble during baking and need to be pricked with fork again.
