Mama Mangia
Super Moderator
SOUTH OF THE BORDER QUICHE
1-1/2 cups flour
pinch salt
1/2 cup margarine
1/4 cup water
2 cans (15 ounces) Nalley's Chili
1 clove garlic
1 tablespoon parsley -- chopped
3 eggs -- beaten
1/2 cup Cheddar cheese -- grated
6 teaspoons sour cream -- for garnish
Place flour in a medium sized bowl and add salt. Cut margarine into flour with a pastry blender until it resembles small peas. Stir in water and mix well. Turn onto a floured surface and knead together 5 times. Wrap and chill 30 minutes. Roll out and line a 10-inch quiche dish or pie pan with pastry.
Fit a large square of foil over pastry and weight down with pie weights or dried beans. Bake at 375°F for 15 minutes, remove from oven and lift out foil and weights. Mix together Nalley's Chili, garlic, parsley and eggs.
Pour into pastry, top with grated cheese. Bake at 350°F for 50 minutes or until lightly browned. Cut into wedges and top with sour cream.
Serves 6.
1-1/2 cups flour
pinch salt
1/2 cup margarine
1/4 cup water
2 cans (15 ounces) Nalley's Chili
1 clove garlic
1 tablespoon parsley -- chopped
3 eggs -- beaten
1/2 cup Cheddar cheese -- grated
6 teaspoons sour cream -- for garnish
Place flour in a medium sized bowl and add salt. Cut margarine into flour with a pastry blender until it resembles small peas. Stir in water and mix well. Turn onto a floured surface and knead together 5 times. Wrap and chill 30 minutes. Roll out and line a 10-inch quiche dish or pie pan with pastry.
Fit a large square of foil over pastry and weight down with pie weights or dried beans. Bake at 375°F for 15 minutes, remove from oven and lift out foil and weights. Mix together Nalley's Chili, garlic, parsley and eggs.
Pour into pastry, top with grated cheese. Bake at 350°F for 50 minutes or until lightly browned. Cut into wedges and top with sour cream.
Serves 6.
