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Mort's quiche

Yield: 1 Servings
:

1/4 lb butter 2 tablespoons brown sugar 4 egg yokes (reserve egg

whites) A little milk as kneaded(excuse me) Put flour in medium sized bowl. Make a dent in the middle and put in eggs yolks. Slice up butter and drop it in. Throw in the brown sugar and dive in. Use one hand octopus style. Hold off on the milk until the dough is pretty well kneaded. Sometimes I don't use any. When you've got a good ball formed toss it back and forth and compress between your hands. This warms up the dough and makes it a little easier to roll. Coat well with flour. Make large pile of flour on wax paper or a pastry cloth. Knead the dough into a saucer-shaped patty and roll out slowly using lots of flour working from the center. This dough will crack so roll it a couple inches larger then necessary. Check your size against the bottom disk of your pastry ring. Trim dough to 1" to 1 1/2" around the disk (I use a pastry wheel the jagged kind). Slip the disk under the rolled dough. I place a bowl inside the ring set the disk with the dough on it on the bowl and then gently lift the ring at an angle while lifting the edge of the dough around the ring. Repair tears with egg white and extra dough. Brush pastry with egg white. Pierce all over with fork. Then trim pastry with sharp knife always cutting away from center of the pan. (You do not need to grease the pastry ring. The butter in the dough keeps it from sticking.) THE CUSTARD: You can use either sour cream or whipping cream or both in the custard. You're on the home stretch now. 16 oz sour cream or whipping cream (or 8 oz of each) 4 egg yolks 1/2 pound of grated jack cheese Pinch of nutmeg Combine in a mixing bowl and stir it all up with a whisk. PUTTING IT ALL TOGETHER: Really this is worth all the trouble so let's press on. Cut some approximately 1/8" square rods of EXTRA SHARP cheddar cheese and place them like spokes in the bottom of the pastry shell. Spoon in the mushroom/onion mixture. Spoon custard over the whole shebang. Lay down some more rods of cheddar cheese on the custard. Sprinkle on green onion chives. Some VERY thin slices of red or white onion can be a nice touch too. Preheat oven to 400x. Cook for 40-50 minutes rotating it occasionally. It'll puff up pretty high while its cooking. Watch the center. It needs to puff up too and brown. I've been cooking this for over fifteen years and still chicken out sometimes and take it out before its completely done (it's still good but a bit runny in the middle). Let cook until it's dark brown. You won't believe how good this is. Recipe By : Mortzco

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