Holiday Quiche Squares

Holiday Quiche Squares
  • Prep Time: 30
  • Total Time: 60
  • Servings: 24

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About this Recipe


2 cups (500 mL) Cake and pastry flour OR 1¾ cups (425 mL) All-purpose flour
3/4 tsp (3 mL) Salt
3/4 cup (175 mL) Tenderflake® Lard
4 - 5 tbsp (60-75 mL) Cold water
2 cups (500 mL) Grated Swiss cheese
1 cup (250 mL) Salami, pepperoni or ham, chopped
2/3 cup (150 mL) Finely chopped green onions
1/2 cup (125 mL) Chopped fresh parsley
5 Eggs
1 1/2 cups (375 mL) Cream (18%)
3/4 tsp (3 mL) Salt
1 tbsp (5 mL) Chopped basil
1/4 tsp (1 mL) Pepper


MIX together flour and salt. Cut in lard with pastry blender or 2 knives until mixture resembles coarse oatmeal. Gradually add water to the mixture. Add only enough water to make dough cling together. Gather into a ball. Roll out on lightly floured surface to a 10x14” (25x35 cm) rectangle. If dough is sticking, chill ½ hour.


PREHEAT oven to 400°F (200°C).

LINE an 8x12” (20x30 cm) baking pan with aluminum foil and grease lightly. The foil should be bigger than the pan and come up the sides. Gently place the pastry in the prepared pan allowing the pastry to form a rim around the edge.

SPRINKLE cheese, salami green onions and parsley evenly over the bottom of the pastry.

BEAT the remaining ingredients together and pour the mixture over the filling.

BAKE on the lower rack of the oven for 25-30 minutes or until set and the crust is golden. Cool for 10 minutes. Gently lift out of the pan using the overhanging foil. Cut into 25 squares and serve warm.


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