TEXAS QUICHE

1 recipe Basic Quiche Crust, 10-by-2-inches, partially baked according to directions (recipe follows)
1/3 cup sliced mushrooms
2 small carrots, sliced thin
1 tablespoon clarified butter, margarine or cooking oil
10 eggs
1/2 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon cumin
2 teaspoons sliced pickled jalapenos with juice
2 1/2 cups evaporated milk
2 cups grated Monterey Jack cheese
1/2 cup canned green chiles, drained and sliced into strips (plus extra for garnish, if desired)
2/3 cup cubed cooked chicken
Sour cream, for garnish
Black olives, for garnish

Prepare Basic Quiche Crust and set aside.

Saute mushrooms and carrots in
butter. Beat eggs in blender with pepper, salt, cumin and jalapenos and
juice. Add milk to egg mixture.

Preheat oven to 350 degrees.

In prepared crust, place half of cheese on bottom. Layer with mushrooms and carrots, green chiles and chicken. Sprinkle with remaining half of cheese. Pour egg and milk mixture over layered ingredients and top with extra green chile strips, if desired.

Bake 1 hour and 45 minutes or until knife inserted in center comes out clean. Allow quiche to cool 15 minutes for easier slicing.

Garnish each slice with a dollop of sour cream and a black olive.

BASIC QUICHE CRUST

1 1/2 cups unsifted unbleached flour
1/2 teaspoon salt
2 tablespoons Crisco shortening
6 tablespoons chilled butter (not margarine)
5 tablespoons ice water

Mix flour and salt in bowl. Cut in shortening and butter with pastry blender until crumbly. Add ice water, a little at a time, mixing with fork until well blended. Place dough in plastic bag and gently press dough together into flat disk. Seal bag. Refrigerate dough 30 to 60 minutes. This allows the gluten to develop in dough.

Preheat oven to 400 degrees F.

On floured board, carefully roll dough to fit quiche pan 10 inches across by 2 inches deep. Carefully lift into pan, trimming dough, and rolling edge under to form a rim. Flute edge.

Place a layer of foil over dough and fill to top with either pie weights or dry pinto beans. This prevents crust from puffing up and shrinking. Bake crust 15 minutes.

Remove beans and foil, prick crust bottom with fork several times, and bake 10 minutes more. Quiche crust is now ready for filling.

Makes 1 (10-inch) quiche
Source: The Peach Tree Tea Room Cookbook by Cynthia Pedregon