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MINI QUICHE

Ingredients:

CRUST:

1-1/3 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 tsp iodized fine salt
1/3 cup MAGNOLIA GOLD BUTTER
2 pc MAGNOLIA BROWN EGGS, egg yolks only
2 tbsp iced water

FILLING:

4 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
1 cup whipped cream
1/2 tsp pepper
1/2 cup grated MAGNOLIA CHEDDAR CHEESE
2 pc PUREFOODS TENDER JUICY HOTDOGS, chopped

Procedure:

  1. Preheat oven to 350°F. Slightly grease six 3 inch quiche pans. Set aside.
  2. Crust: Sift together flour and salt. Cut in butter until evenly distributed and mixture resembles breadcrumbs. Add egg yolks and sprinkle with enough iced water to make dough.
  3.  Roll out dough to 1/6 inch thick. Place dough in prepared quiche pans.
  4. Filling: Beat egg yolks, cream and pepper. Stir in cheese.
  5. In a separate bowl, beat egg whites until stiff. Fold in cheese mixture and hotdogs into egg yolk mixture. Pour into quiche pans.
  6. Bake for 30-40 minutes.
Makes 6 servings.  
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