Rhubarb Quiche

Name: Rhubarb Quiche
Ingredients: for the custard:; 1 cup fresh or frozen rhubarb, cut into 1/2-inch pieces; 4 eggs; 3/4 c. milk; 1 tbsp. flour; 10 anchovy fillets; 2 tbsp. chopped chives; for the 9-inch pie shell:; 1 1/8 c. flour; 1/3 c. shortening; 2-3 tbsp. water

11 ingredients

1 steps

Ingredients

for the custard:
1 cup fresh or frozen rhubarb, cut into 1/2-inch pieces
4 eggs
3/4 c. milk
1 tbsp. flour
10 anchovy fillets
2 tbsp. chopped chives
for the 9-inch pie shell:
1 1/8 c. flour
1/3 c. shortening
2-3 tbsp. water

Directions

1

{"0":"To make the pie shell, cut the shortening into the flour, using a pastry cutter, a fork, or two knives, until the dough forms pellets; add 2-3 tbsp. of cold water and with your hands begin mixing the dough lightly, until it forms a ball that can be rolled out (do not overhandle the dough; it will become gloppy); on a pastry cloth or floured wax paper, roll out the dough from the center to the edges, until it forms a thin pastry; invert it into a pie plate or baking dish, pinch the edges off, and poke holes in the bottom to aerate.","2":"To make the custard, beat the eggs, milk and flour together and then add the rhubarb and chives and mix all together.","4":"To assemble, line the pastry shell with the anchovy fillets and then pour the egg mixture in. Bake at 375 degrees for about 40 minutes or until the center is cooked through."}