Quiche Rustique
Crust:
1 Cup Flour 400 cal
1/2 Cup Butter (If salted do not add salt) 800 cal
1 tablespoon water
1 Egg 70 cal
pinch of salt
In a bowl Sift and create a well out of the flour. Add Salt. Cut the
butter into chunks and using a pastry blender cut the butter into the
flour until a fine meal is produced. Add the egg and if needed add the
water. The dough should be somewhat sticky. Work it with
your hand until it is formed into a ball. Take the dough and
press it into a pie tin or pastry shell.
Filling:
2/3 Cup/150 g Goat Cheese or Swiss Cheese 265 cal
2/3 Cup Cubed Ham 180 cal
1 large onion (depending on taste)
3/4 C Cream Cheese 420 cal
2/3 Cup Sour Cream 310 cal
4 Eggs 280 cal
Nutmeg (optional)
Mix together pour into crust. Bake at 425 degrees for 30 minutes or until firm.
