Christmas Quiche Wadges Recipe


Health IndexAverageCuisine
Interest Group


 All purpose flour2⁄3 Cup (10.67 tbs)
 Salt1 Pinch
 Cold butter1⁄2 Cup (8 tbs)
 Cold water1⁄4 Cup (4 tbs)
 Egg yolk1
 Vegetable oil1 Tablespoon
 Shredded mozzarella cheese1⁄3 Cup (5.33 tbs)
 Milk/Light cream1 Cup (16 tbs)
 Dried oregano1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1689 Calories from Fat 1209

% Daily Value*

Total Fat 137 g210.7%

Saturated Fat 73.6 g368%

Trans Fat 0 g

Cholesterol 902 mg

Sodium 1390.8 mg58%

Total Carbohydrates 79 g26.5%

Dietary Fiber 3.4 g13.4%

Sugars 13.6 g

Protein 40 g80.8%

Vitamin A 83.4% Vitamin C 2.1%

Calcium 59.7% Iron 41.5%

*Based on a 2000 Calorie diet


In bowl, combine flour and salt; with pastry blender or two knives, cut in butter until mixture resembles fine crumbs with a few larger pieces.
Beat together water, yolk and oil; stir into flour mixture until moistened.
On floured surface, knead into ball.
Cover and refrigerate for 1 hour or up to 5 days.
On lightly floured surface, roll out pastry to 1/8 inch (3 mm) thickness; cut out five 6 inch (15 cm) rounds.
Fit each into 4 inch (10 cm) quiche or tart pan with removable bottom.
Refrigerate for 30 minutes.
Line each shell with foil; weigh down with pie weights or dried beans.
Bake on baking sheet in 375°F (190°C) oven for 15 minutes; remove weights and foil.
Prick pastry with fork; bake for 10 minutes longer or until golden brown. (Shells can be cooled, covered and stored at room temperature for up to 1 day.)
FILLING: Divide mozzarella evenly among shells; top with sweet peppers.
In bowl, whisk eggs; whisk in milk, oregano, salt and pepper.
Pour into shells.
Bake tarts for 35 to 40 minutes or until knife inserted into centers comes out clean.
Let stand for 10 minutes; cut each tart into 6 wedges.