This is a luxurious, homemade breakfast. I don’t subscribe to the notion that foods are “good” or “bad”. There are foods that are more nutritious, and less; foods that support long-term health in a variety of ways, and those that don’t. Foods that make lots of energy available to you, and others that don’t.So this recipe isn’t supposed to be dumped into a fad-diet bucket. It’s simply delicious and I hope you enjoy.
Combine flours and rub in shortening until lumps are the size of blueberries.
Dissolve salt in water and add water to mixture. Combine with hands until it comes together to form a dough.
Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat oven to 425'F
Roll out dough on a non-stick or lightly floured surface. Transfer to a greased and floured pie dish or tart pan.
Blind bake. Poke holes into the bottom with a fork, or if you have pie weights or rice, place parchment paper over the crust and fill the dish with rice or weights.
Bake 15-20 minutes.
For the Filling
Whisk together eggs, half and half and heavy cream.
Mix in cheddar and green onion.
Pour into the pre-baked crust.
Reduce oven temperature to 350'F
Bake quiche 35 minutes or until the center is set.
Let it rest at room temperature 15 minutes before slicing.
