Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Pie crust (9- or 10-in pan) |
1 \N | Egg white (up to) |
⅓ pounds | Grated cheese (gruyere is best; cheddar is good too) |
3 \N | 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) |
\N \N | 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, .