Yield: 4 quiches, 48 servings. Pie Crust: 4 cups flour 2 tsp. salt 1½ cups Crisco® 3-lb. Regular Shortening ½ to 1cup ice-cold water Filling: 16 large eggs 2 qt. Pet® Evaporated Milk 1 Tbsp. + 1 tsp. salt ½ tsp. black pepper ½ tsp. ground nutmeg 1 cup basil, fresh, chopped 10 cups Fontina cheese, shredded 3 cups Parmesan cheese, shredded 8 Roma tomatoes, sliced 1/16” thick Blend flour and salt. Cut Crisco® Regular Shortening into flour mixture until mixture resembles coarse ...
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