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Quiche with Cream Cheese Crust

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  • Serves: 5
  • Complexity: medium


  • For Crust (food processor required):
  • 6 tbsp unsalted butter, cold
  • 1 cup and 1 tbsp pastry flour or 1 cup all purpose
  • 1/8 tsp salt
  • 1/4 cup cream cheese, cold
  • 1 tbsp ice water
  • 1.5 tsp cider vinegar
  • 1/8 tsp baking powder
  • For Quiche:
  • 5-7 eggs
  • 1 cup wild onions
  • 1 cup shredded sharp white cheddar
  • 1/3 cups heavy cream
  • Salt and pepper to taste


  1. For Crust:

    Keep butter and cream cheese cold until ready for use. Mix all dry ingredients into a large mixing bowl

  2. Cut but into ½ inch chunks and add to food processor. Use the pulse setting to mix in quick bursts until butter is pea sized pellets.

  3. Add cream cheese in ½ inch chunks and process on high until ball forms

  4. For Quiche:

    Preheat oven to 350°. Add eggs to large mixing bowl, and beat until color is consistent.

  5. Mix in the rest of the ingredients being careful not to over beat.

  6. Pour into crust and bake 20-25 minutes.

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