Yield: 4 quiches, 48 servings.
Pie Crust:
4 cups flour
2 tsp. salt
1½ cups Crisco® 3-lb. Regular Shortening
½ to 1cup ice-cold water
Filling:
16 large eggs
2 qt. Pet® Evaporated Milk
1 Tbsp. + 1 tsp. salt
½ tsp. black pepper
½ tsp. ground nutmeg
1 cup basil, fresh, chopped
10 cups Fontina cheese, shredded
3 cups Parmesan cheese, shredded
8 Roma tomatoes, sliced 1/16” thick
Blend flour and salt. Cut Crisco® Regular Shortening into flour mixture until mixture resembles coarse pea-sized crumbs. Gradually add water and mix gently until dough forms loose ball. Divide dough into 4 balls. Cover and refrigerate at least 30 minutes.
Whisk together eggs, Pet® Evaporated Milk, salt, pepper, nutmeg and ½ cup basil.
Preheat conventional oven to 375°F. On lightly floured surface, roll one dough ball into 12" circle. Place crust into 1" pie pan, trim and crimp edges. Repeat with additional dough balls. Bake 15-20 minutes or until edges turn light brown.
Place 2 Tbsp. basil and 2½ cups Fontina in each par-baked crust. Divide egg/milk mixture equally between 4 crusts and top each with ½ cup Parmesan cheese, tomato slices and another ¼ cup Parmesan cheese. Bake approximately 40 to 45 minutes or until center is set. Cool 5 to 10 minutes. Cut each quiche into 6 equal slices.
To assemble single serving: Serve 1 wedge.
