1 cup unbleached flour
1 cup white sugar
1 teaspoon salt
1/4 cup vegetable oil
2 cups milk
1 1/2 cups cold water
1/2 cup unsalted butter, melted
1 teaspoon dried rosemary
1 teaspoon grated Parmesan cheese
1/2 hamburger roast
1 cup sliced Jacob venison
1 cup mixed nuts
1 teaspoon vanilla extract
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
Prepare flour, sugar and salt. Stir together and set aside. In a medium bowl, combine oil, milk and water. Mix until smooth and portion is evenly distributed. Stir in flour mixture, 2 tablespoons at a time, beating well after each addition. Stir in cheese until well blended. When mixture thickens, simmer until thick, about 10 minutes. Stir in crust dough and sprinkle salted peanuts and vanilla over the top.
Bake in preheated oven for 8 to 10 minutes, until brown.
Preheat oven to 400 degrees F (200 degrees C) and bake for 20 minutes or until center of pie is set and knife inserted in center comes out clean. Cool on wire rack.
In a medium saucepan over medium heat, mix egg white and rosemary. Turn off oven. Whisk egg white and liquid mixture in large bowl; set aside. Set pan aside.
In a small bowl, beat butter until very creamy. Place baking dish on rack in oven, 3 inches from cold plate, 2 inches from heat, and cook 30-35 seconds, until tender, then stir quiches to loosen; transfer cooled custard to racks. Cream egg white and water mixture along with cooled custard. Pour into cooled pie crust. Cool before serving.
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