Ingredients
Crisco® Original No-Stick Cooking Spray
CRUST:
2 cups Pillsbury BEST® All Purpose Flour
1 tsp. salt
3/4 cup Crisco® Butter Shortening or 3/4 stick Crisco® Butter Shortening Sticks
5 tbsps. cold water
FILLING:
2 cups (8 oz.) shredded Swiss cheese
2/3 cup chopped ham, crumbled cooked sausage, diced pepperoni or crumbled cooked bacon
3/4 cup thinly sliced green onions, including tops
1/4 cup snipped fresh parsley
1 (4 oz.) jar diced pimentos, well drained
5 large eggs
1 cup heavy cream
1 cup half-and-half
1 tsp. salt
1/4 tsp. pepper
Preparation
HEAT oven to 400 degrees F. Spray a 15 x 10-inch jelly-roll pan with no-stick cooking spray.
CRUST:
COMBINE flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball.
ROLL out dough between sheets of waxed paper to fit jelly-roll pan. Place dough in prepared pan, folding edges under. Flute edges. Prick crust with fork.
FILLING:
SPRINKLE cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half-and-half, salt and pepper in medium bowl. Pour over filled crust.
BAKE 35 minutes or until set. Cool 5 to 10 minutes. Cut into 2 x 1 1/2-inch pieces.
Tip: Crust may bubble during baking and need to be pricked with fork again.
