Yield: 6 Servings
|1||Pie crust (9- or 10-in pan)|
|1||Egg white (up to)|
|⅓ pounds||Grated cheese (gruyere is best; cheddar is good too)|
|½ cup||Light cream (or half and half)|
|1 cup||Heavy cream|
|¼ teaspoon||White pepper (black is ok too)|
|One or more of the following fillings:|
|6 slices||Bacon; cut into 1-inch pieces and cooked|
|¼ pounds||Sliced ham; fried slightly (brings out flavor)|
|1 bunch||Scallions (about); chopped and sauteed in butter|
|10 ounces||Mushrooms (about); sliced and sauteed in butter|
|1 bunch||Spinach; chopped, steamed, and drained|
From: Julie Wright <julie@...>
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.
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 - 1-½ 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.) REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .