Luncheon Meat Quiche
- Preparing Time: 15 minutes
- Total Time: 50 minutes
- Served Person: 3
- 1/2 teaspoon salt
- 4 eggs
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground white pepper
- 1 1/2 cup all purpose flour
- 1/4 cup canola oil
- 1/4 cup ice water
- 1 1/4 cup whole milk
- 1/4 cup cucumber peeled and diced
- 1/5 cup onion peeled and finely chopped
- 1/4 cup baby spinach very finely chopped
- 1 cup luncheon meat or spam
- Carbohydrate 99.7358717383237 g
- Cholesterol 249.430833333333 mg
- Fat 26.2299214359647 g
- Fiber 11.1887970875999 g
- Protein 20.3501433010687 g
- Saturated Fat 3.85780857042607 g
- Serving Size 1 1 Serving (722g)
- Sodium 117.440523074985 mg
- Sugar 88.5470746507238 g
- Trans Fat 1.63832848805301 g
- Calories 704 calories
CRUST Combine 1cup of flour and salt in a bowl. Mix thoroughly. In another bowl whisk oil and water until homogenous and then add this to flour mixture while mixing with a fork until a soft dough is formed. Sprinkle 1/4cup of flour on a smooth clean board or surface and gently knead dough so that flour takes up some moisture from the dough. (up to 1/2cup may be ised) With a rolling pin gently flatten out the dough into a 1/4inch thin sheet and then spread this over the bottom and edges of a 8inch baking pan. Preheat oven at about 300°F or medium to high heat. FILLING In a bowl combine eggs, milk, and spices. Add 1/4cup of flour and whisk gently until mixture is smooth. Add chopped onions, diced cucumbers, luncheon meat, spinach and mix through and through. Pour filling onto the pan with the pie crust dough. Bake at 300° until pie crust is lightly golden and filling begins to rise then turn down the heat to low . Brown the top slightly by putting on the top burner of the oven for a few minutes. Total bakingntime is about 30-35min
