1973 1st TV network female nudity-Steambath (PBS)-Valerie Perrine

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quiche Valerie
Categories: Pastry, Mushrooms, Vegetables, Dairy, Cheese
Yield: 8 servings

MMMMM------------------MOM'S FLAKY PIE DOUGH-------------------------
2 1/4 c A-P flour; more for dusting
3/4 c Unsalted butter; cubed
1 tb Sugar
1 ts Kosher salt
6 tB (to 8 tb) ice water

MMMMM--------------------------QUICHE--------------------------------
1 tb Oil
2 c Small mushrooms; sliced
1 1/2 c Mixed veggies; raw spinach
- leaves, cooked broccoli &
- asparagus
6 lg Eggs; lightly beaten
1 1/4 c Light cream
1 tb Chopped fresh parsley
2 ts Chopped fresh thyme
1/4 ts Ground nutmeg
1/4 ts Kosher salt
6 Grinds black peppercorns
1/2 c Grated Gruyere cheese
1/4 c Grated white Cheddar
1/4 c Grated Parmigiano-Reggiano

Recipe courtesy of Valerie Bertinelli

SPECIAL EQUIPMENT: 9" pie plate

FOR MOM'S FLAKY PIE DOUGH: Combine the flour, butter,
sugar and salt in a food processor and pulse until the
chunks are pea-sized. Add the ice water 1 tablespoon at
a time and pulse until the dough just begins to clump
together against the walls of the processor.

Dump the dough out onto a work surface and press
together to make a cohesive ball, kneading once or twice
if it is falling apart. Divide the dough in half, wrap 1
portion in plastic wrap and refrigerate for 1 hour
before rolling out. (This recipe makes a double portion
of dough; if you are only using 1 portion, wrap the
other half in 2 layers of plastic wrap, place in a
resealable plastic bag and freeze for another use.)

Set the oven @ 350┬║F/175┬║C.

On a well-floured surface and using a well-floured
rolling pin, roll out the pie dough into a 9" to 10"
round. Lightly flour the pin as needed to prevent
sticking; if the dough tends to stay sticky while
rolling, refrigerate it until firm and begin again. Use
a large flat spatula or bench scraper to transfer the
dough to a 9" pie plate and press into shape using a
fork.

Place a sheet of parchment paper or foil into the pie
shell and fill with pie weights, uncooked rice or dried
beans. Bake until the edges are lightly golden, about 25
minutes. Remove the pie crust but keep the oven on.

FOR THE QUICHE: While the crust is baking, heat the oil
in a medium skillet over medium-low heat. Add the
mushrooms and cook until well browned and cooked
through, stirring occasionally, 10 minutes. Then add in
the mixed veggies to cook out any excess water and wilt
the spinach leaves. Remove from the heat.

In a large bowl, combine the eggs, cream, parsley,
thyme, nutmeg, salt and pepper in a large bowl and
lightly whisk. Sprinkle half of the Gruyere, Cheddar and
Parmigiano-Reggiano on the crust, followed by the veggie
mixture and then the remaining cheese. Pour the egg
mixture over the top and bake until set, about 35
minutes.

Cool for 15 minutes, then cut into wedges and serve.

COOKΓÇÖS NOTE: This recipe makes a double portion of
dough. If you only need enough dough for a single crust,
wrap the extra ball of dough in two layers of plastic
wrap, place in a resealable plastic bag and freeze for
another use.

Yield: 8 servings

RECIPE FROM: https://www.foodnetwork.com

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