| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 6 | Servings | |
INGREDIENTS
| 1 | Pie crust (9- or 10-in pan) | |
| 1 | Egg white (up to) | |
| 1/3 | lb | Grated cheese (gruyere is best; cheddar is good too) |
| 3 | Eggs | |
| 1/2 | c | Light cream (or half and half) |
| 1 | c | Heavy cream |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper (black is ok too) |
| One or more of the following fillings: | ||
| 6 | sl | Bacon; cut into 1-inch pieces and cooked |
| 1/4 | lb | Sliced ham; fried slightly (brings out flavor) |
| 1 | bn | Scallions (about); chopped and sauteed in butter |
| 10 | oz | Mushrooms (about); sliced and sauteed in butter |
| 1 | bn | Spinach; chopped, steamed, and drained |
INSTRUCTIONS
From: Julie Wright <julie@cucbs.chem.columbia.edu> 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 - 1-1/2 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.) REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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