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  • Deby Hogue

Some like it hot, Jalapeño Crust

I have been making Crust for years. This crust is easy to make,

really. I used to do it all by hand, now I use my food processor. It's

so fast. Chuck bought me a Cuisinart processor before we moved

to Costa Rica. I don't think I used it until we came here. I was so afraid

I was going to cut my hand off. Why would I put my hand inside you ask.

Don't ask me. Anyway, now I totally have it down. And now I make this

crust with... Jalapenos. It really adds a little something to the eggs and

cheese. This time I added broccoli and potatos. Add whatever you like.

Broccoli and Potato Quiche

I like to saute the potatos just a little before I add them to the quiche.

Look at all those green speckles in the dough, it's the Jalapenos

I put the quiche in a tart pan this time. Just because I wanted to.

The crust is from the booklet that came with the cuisinart. But I added the Jalapenos.

Basic Pastry

1-1/2 Cups flour

1 stick very cold butter cut into 1inch. peices

1/2 teaspoon salt

1/4 cup ice water

Don't forget to add Jalapenos, I add 2 medium jalapenos. You can add 1 if you like.

Using the metal blade process flour, butter, salt and Jalapenos until mixture is like coarse meal, about 8 seconds. Add ice water and pulse until dough begins to clump together, almost into a ball. Put dough in a baggie and smash it out into a disk shape. Put in fridge for 1 hour. Make a quiche.

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