Pimiento cheese is a classic Southern snack. Here, it's reinvented, by being used as the creamy, spicy, savory filling for a quick and easy quiche.
Advertisement - Continue Reading Below
cold vegetable shortening
shredded extra-sharp Cheddar cheese
jar chopped pimientos
Hot pepper sauce
Make the crust: Preheat oven to 375 degrees F. In food processor, pulse flour, and 1/2 teaspoon each sugar and salt until combined. Add vegetable shortening; pulse until coarse crumbs form. Sprinkle in 3 to 5 tablespoons water, pulsing between additions until dough is just moist. Pat into disk. Cover with plastic wrap; freeze 30 minutes or refrigerate up to 2 days.
On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Transfer to 9-inch pie plate. Trim off excess dough. Tuck edge of dough under and pinch to create rim. Crimp to decorate edge. Line dough with parchment paper or foil and fill with pie weights or dried beans. Bake 15 minutes. Remove liner and weights. Bake another 10 to 13 minutes, or until edge is golden and bottom is no longer raw. Cool slightly on wire rack.
Make the custard: Whisk together eggs, milk, and 1/2 teaspoon salt.
Stir Cheddar cheese, chopped pimientos, green onions, hot pepper sauce, and Worcestershire sauce into custard.
Bake in 375 degrees F oven 35 to 45 minutes or until center is just set. Cool 15 minutes. Serve warm or at room temperature.