Pimiento Cheese Make-Ahead Quiche

Steps to make

1. 1

   Prepare pastry

   1 min
   

   In a food processor, pulse 1¼ cups of all-purpose flour, ½ teaspoon sugar and ½ teaspoon of salt a few times until combined.

2. 2

   Add vegetable shortening

   2 min
   

   Add 6 tablespoons of cold vegetable shortening then pulse again until mixture resembles coarse crumbs.

4. 3

   Add water

   2 min
   

   Add about 3-5 tablespoons of water, pulsing in between each addition, until a moist dough forms.

5. 4

   Chill

   30 min
   

   Form into a disk-shape and cover with plastic wrap. Freeze for 30 minutes or refrigerate for up to 2 days, to chill.

6. 5

   Preheat oven

   5 min

   Preheat the oven to 375 °F.

7. 6

   Prepare crust

   3 min
   

   Roll out dough onto a lightly floured surface, into an 11-inch round shape then transfer to a 9-inch pie pan. Trim the excess and tuck the edge over the rim to create a decorated, crimp border.

8. 7

   Bake

   25 min
   

   Line dough with baking parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for about 15 minutes. Then remove weights or beans and bake for another 10-13 minutes until the edge is golden and the base is cooked. Cool on a wire rack before using.

9. 8

   Prepare custard

   2 min
   

   In a large bowl, whisk 4 eggs with 1¼ cups of milk, ½ teaspoon salt, then add 2 cups of shredded Cheddar cheese, 1 jar of chopped pimientos, 2 cups of green onions, 2 teaspoons of hot pepper sauce, and 1 teaspoon of Worcestershire sauce until combined into a custard filling.

10. 9

    Bake

    30 min
    

    Fill the pie crust with the prepared custard filling and bake in the preheated oven at 375 °F for about 30-35 minutes until the middle is cooked and set.

11. 10

    Serve

    

    Cool for about 15 minutes and serve warm or at room temperature.