Quiche #2

Yield: 6 Servings

Measure Ingredient
1 Pie crust (9- or 10-in pan)
1 Egg white (up to)
⅓ pounds Grated cheese (gruyere is best; cheddar is good too)
3 Eggs
½ cup Light cream (or half and half)
1 cup Heavy cream
¼ teaspoon Nutmeg
½ teaspoon Salt
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

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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