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Quiche (1)
Quiche (1)
From: Julie Wright [email protected]
Date: Mon, 30 Aug 1993 02:36:00 -0400
Here's an all-purpose quiche recipe. I put it together
from the suggestions in various cookbooks.
a pie crust (9- or 10-in pan)
1
1
3
1
1
1
1
1
egg white
/4 - 1/3 pound grated cheese (Gruyere is best; cheddar is good too)
eggs
/2 cup light cream (or half and half)
cup heavy cream
/4 teaspoon nutmeg
/2 teaspoon salt
/4 teaspoon white pepper (black is OK too)
One or more of the following fillings:
5
1
or 6 bacon strips, cut into 1-inch pieces and cooked
/4 pound sliced ham, fried slightly (brings out flavor)
scallions (about 1 bunch), chopped and sauteed in butter
mushrooms (about 10 ounces), sliced and sauteed in butter
spinach (one bunch), chopped, steamed, and drained
Beat egg white slightly, and spread a thin layer of egg white
over uncooked pie crust. Prebake the pie crust at 425 F (400
for a glass pan) for 10-15 minutes. Let cool.
Place cheese in crust. Add one or more of the fillings
(about 1 - 1 1/2 cups filling(s) total).
Mix eggs, both kinds of cream, and spices. Pour gently on top
of cheese and filling(s).
Bake at 375 F (350 for glass pan) for 45 minutes, or until
a knife inserted in the middle comes out clean.
(I use the Basic pie crust from the New York Times Cookbook.)
mara
http://www.cs.cmu.edu/~mjw/recipes/pie/savory/quiche-1.html [12/17/1999 11:32:14 AM]
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