Rhubarb Quiche
Ingredients
Instructions
- 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.
- To make the custard, beat the eggs, milk and flour together and then add the rhubarb and chives and mix all together.
- 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.
Nutrition & Diet Analysis (per serving)
702
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).