| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Eggs | 6 | Servings |
INGREDIENTS
| 6 | sl | Bacon; cooked, crumbled |
| 4 | Eggs | |
| 1/2 | pt | Heavy cream |
| 1 | ts | Salt |
| 2 | tb | Flour |
| 1 | c | Cheddar cheese; shredded |
| 1 1/2 | c | Swiss cheese; shredded |
| 1/3 | c | Mayonnaise |
| 1 | pk | Knorr asparagus soup mix*; dry |
| 1 | bn | Broccoli; cooked, chopped |
| 1/3 | c | Green onions; including tops, chopped |
| 1 | Deep dish pie crust; for quiche | |
| 1 | Pastry for 2 pie crusts; for canapes |
INSTRUCTIONS
From: jleidy@wariat.org (Jeanne Leidy) Date: 17 Sep 1994 07:29:59 -0400 *Note: Knorr leek soup mix makes a good substitute. The asparagus soup mix is difficult to find. If using the leek soup mix, reduce the amount of chopped green onions slightly. Mix filling together and pepper to taste. For quiche: Pour into pie shell and bake at 325F for approximately 60 minutes. Makes one large quiche. For canapes: Roll out pastry. Cut into rounds with cookie cutter. Place rounds in tiny muffin tins. (Choose cookie cutter size such that the pastry rises slightly above the top of the muffin tin.) Press pastry into tins slightly with a shot glass. Fill. Bake at 350F for 20 minutes. Makes about 90 canapes. Can be frozen. 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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