WHOLE WHEAT CHEESE CRUST

1 c. whole wheat flour
2/3 c. grated sharp cheddar cheese
1/4 c. chopped almonds (opt.)
1/2 tsp. salt
1/4 tsp. paprika
6 tbsp. oil

Combine dry ingredients. Stir in oil until dough begins to stick together. Set aside 1/2 cup of the dough. Press remaining crust into bottom and sides of 9" pan. Bake at 400 degrees for 10 minutes. Remove from oven. Pour in quiche filling. Sprinkle reserved 1/2 cup crust on top and continue to bake, time according to quiche filling.

LIZ GABRIEL'S CRUST RECIPES

10 oz. finely chopped walnuts or almonds
1/2 lb. unsalted butter, softened
1/3 c. sugar
3 c. flour
1 egg, beaten
1 tsp. vanilla or almond extract

MAYONNAISE CRUST:

2 c. flour, sifted
1 tsp. salt
1/2 c. Best Foods mayonnaise
1 tsp. grated lemon rind; optional
3 tbsp. cold water

QUICHE CRUST:

6 tbsp. butter or margarine, chilled
2 tbsp. shortening, chilled
1 1/2 c. flour
1/4 tsp. salt
3-5 tbsp. ice water

CHEDDAR CHEESE CRUST:

2 1/2 c. flour
1 tsp. salt
6 tbsp. butter, very cold
6 tbsp. shortening
3-5 tbsp. ice water
1 c. finely grated cheddar cheese

Preheat oven to 350 degrees. Mix together all ingredients until well blended. Divide mixture in half and press into 9 inch buttered springform tart pans; or press into twelve 3 inch tartlet pans. Chill for 30 minutes before baking for 15-20 minutes, or until golden brown. Makes two 9 inch tarts or twelve 3 inch tarts. Mix flour and salt; blend in mayonnaise with fork. Sprinkle on lemon rind and water; mix well. Press firmly into a ball. Yields double pie crust. Cut dry ingredients into butter and shortening. Add water. Form into ball. Chill. Sift flour, stir in salt with fork. Cut butter in thin slices and work into flour until coarse meal. Work in shortening and cheese in the same manner. Add ice water a small amount at a time. Use only enough to hold dough together. Divide into 2 balls. Dust with flour. Cover with plastic wrap. Chill 30 minutes.

CHEDDAR APPLE PIE CRUST

1 3/4 c. flour
1/8 tsp. salt
4 oz. coarsely shredded extra sharp Cheddar cheese (approx. 1 c.)
1/2 c. solid vegetable shortening
6 to 7 tsp. tap water

Make crust - fold in cheese with 2 knives until coarse/crumbly. Sprinkle water over mixture 1 teaspoon at a time. Divide in half, wrap in plastic. Refrigerate for 1 hour until firm enough to roll.