Picket Fence Chef Bill's Big Fat Greek Quiche - Restaurant Recipes - Recipes for Restaurant

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Recipe for Picket Fence Chef Bill's Big Fat Greek Quiche from the Restaurant section.

Picket Fence Chef Bill's "Big Fat Greek" Quiche

Source: Chef Bill Kruger, Picket Fence, Phoenix, Arizona - azfamily.com

3 cups flour
1/2 cup shortening
2 pinches salt
1 1/2 cups milk
2 eggs
1/2 cup fresh spinach
1/4 cup bacon, cooked and chopped
1/4 cup sun-dried tomatoes
1/4 cup marinated artichokes or sliced Greek olives

Combine flour, shortening, 1 pinch salt and 1/2 cup milk. Being careful not to overmix the dough, knead until well combined. Place dough in a deep 10-inch pie pan. Set aside.

Combine eggs, 1 cup milk and 1 pinch salt; set aside.

Layer bacon, spinach, sun-dried tomatoes and artichokes or Greek olives over the pie crust. Pour egg mixture over the vegetables and bacon. Place pie pan on a cookie sheet, then into a 325 degree F oven for 25 to 35 minutes.



We hope you enjoy your freshly made Picket Fence Chef Bill's Big Fat Greek Quiche. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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