Roasted Potato Mushroom Quiche for two
Sometimes I just want a small Quiche because Chuck and I don't ever finish the whole 9" Quiche. So I made this smaller version with roasted leftover potatoes, mushrooms a little onion, parsley, basil and pepper jack cheese all in a my famous jalapeño crust. Usually when I have leftover potatoes I make breakfast burritos. This time I thought they would go great in this little quiche and I was right. Try it!
1 Deby's famous jalapeño crust or store bought crust.
1/2 cup milk
1/2 to 1 cup pepper jack cheese, grated
3 or 4 sliced mushrooms
1/2 cup of sliced leftover roasted potatoes
1 green onion sliced very thin
1/2 Tablespoon flour
1/2 teaspoon fresh parsley
1/2 teaspoon fresh basil
Salt and Pepper
Mix this all together and pour into crust and bake for 35 to 45 min. at 350 degrees until slightly firm.
1- 1/2 Cups four
1/4 cup ice water
1/2 teaspoon salt
1 cube butter, very cold and cut into 1inch pieces
1 Jalapeño, cut in half and remove the seeds
Put the flour, salt, butter and jalapeno in food processor and pulse 8 times
Add ice water and pulse until everything comes together, right before it forms a ball. Put in plastic bag or plastic wrap and smash into a disk. Chill while you made the egg part. If it's to soft chill for 1 hour.
Roll out crust to fit a 9 in. pie pan. Try not to use to much flour when rolling out dough.