| 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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