Blue Cheese Onion & Walnut Quiche in a Parmesan Crust

1 1/2 cups flour

1 teaspoon garlic powder

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 cup grated Parmesan

1/2 cup butter cut into small pieces

5 tablespoons cold water

1/4 cup red onion, minced

1/4 cup green onions w/tops, sliced

4 ounces blue cheese, crumbled

2 ounces white cheddar cheese, grated

1/4 cup walnuts finely chopped

3 eggs

1 1/2 cups cream

1/2 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon pepper

1. Sift flour with garlic powder and stir in oregano and cheese. Add butter and cut it into the flour mixture with pastry cutter until it looks like small grains of rice. Make a hole in the middle of the flour butter mixture and pour 4 of the tablespoons of water into it and gradually stir and knead until dough holds together, adding an extra tablespoon of water if needed. Roll out two-thirds of the dough on a piece of waxed paper to form a circle large enough to cover the bottom of a 9-inch pie pan. Roll out the remaining dough and cut into decorative shapes. Set aside.


2. After the crust is made chop up the onions and place them in the finished crust along with the two kinds of cheese and nuts. Whisk the eggs and add the cream and spices and pour this mixture into the crust. Place the cutout crust pieces on top of the filling in a decorative pattern. Bake this in a 350 degree oven for 30 to 45 minutes, or until the filling is golden brown and puffy.


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