For the pie crust:
4 cups flour
2 tsps. salt
1 ½ cups shortening
½ cup water, ice cold
For the filling:
16 eggs, large
2 qts. evaporated milk
1 Tbsp. plus 1 tsp. salt
½ tsp. black pepper
½ tsp. nutmeg, ground
1 cup basil, fresh, chopped
10 cups Fontina cheese, shredded
3 cups Parmesan cheese, shredded
8 Roma tomatoes, sliced 1/16" thick
Preheat oven to 375°F.
Blend flour and salt. Cut shortening into mixture until mixture resembles coarse pea-size crumbs. Gradually add water and mix gently until dough forms loose ball. Divide dough into 4 balls. Cover and refrigerate at least 30 minutes.
Whisk together eggs, evaporated milk, salt, pepper, nutmeg and ½ cup basil.
On lightly floured surface, roll one dough ball into 12" circle. Place crust into 10" pie pan, trim and crimp edges. Repeat with additional dough balls. Bake 15-20 minutes or until edges turn light brown.
Place 2 Tbsps. basil and 2 ½ cups Fontina in each par-baked crust. Divide egg/milk mixture equally between 4 crusts and top each with ½ cup Parmesan cheese, tomato slices and another ¼ cup Parmesan cheese. Bake approximately 40 to 45 minutes or until center is set. Cool 5 to 10 minutes. Cut each quiche into 6 equal slices.
To assemble single serving: Serve 1 wedge.
Photo and Recipe: Smucker's Foodservice