For the Crust:
- 1¼ cups All-purpose flour
- ½ tsp Sugar
- ½ tsp Salt
- 6 tbsp Vegetable shorteningcold
- 3 tbsp Water
For the Filling:
- 4 Large eggs
- 1¼ cups Whole milk
- ½ tsp Salt
- 2 cups Cheddar cheeseextra-sharp, shredded
- 1 jar Pimientochopped
- 2 cups Green onion
- 2 tsp Hot pepper sauce
- 1 tsp Worcestershire sauce
Pimiento Cheese Make-Ahead Quiche
This Pimiento Cheese Make-Ahead Quiche is the lunch you have been waiting for! A Southern dish with a creamy, spicy filling and a simple pastry dough crust which you can prepare up to 2 days before and is perfect for party planning! The filling is a combination of eggs, milk, Cheddar cheese, pimientos, green onions, hot pepper sauce and Worcestershire sauce. This quiche is a great one!
To make Pimiento Cheese Make-Ahead Quiche, you will need the following ingredients:
Steps to make Pimiento Cheese Make-Ahead Quiche
1 | Prepare pastry | 1 |
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 | Add vegetable shortening | 2 |
Add 6 tablespoons of cold vegetable shortening then pulse again until mixture resembles coarse crumbs. | ||
3 | Add water | 2 |
Add about 3-5 tablespoons of water, pulsing in between each addition, until a moist dough forms. | ||
4 | Chill | 30 |
Form into a disk-shape and cover with plastic wrap. Freeze for 30 minutes or refrigerate for up to 2 days, to chill. | ||
5 | Preheat oven | 5 |
Preheat the oven to 375 °F. | ||
6 | Prepare crust | 3 |
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. | ||
7 | Bake | 25 |
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. | ||
8 | Prepare custard | 2 |
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. | ||
9 | Bake | 30 |
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. | ||
10 | Serve | |
Cool for about 15 minutes and serve warm or at room temperature. | ||
