| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Grated Cheese |
| 1 |
c |
Half & Half |
| 4 |
|
Eggs |
| 1 |
|
Unbaked Pie Shell |
| 1 |
c |
Filling |
| 1 |
t |
Salt |
| 1 1/2 |
t |
Herbs, your choice |
| 1/8 |
t |
Black pepper |
INSTRUCTIONS
Preheat oven to 350F. Beat the eggs. Brush pie shell with beaten egg
and pre-bake for 5 minutes. Allow to cool for a couple of minutes.
Combine cheese and filling material and place in pie shell. Dust with
salt, pepper and herbs. Combine half & half and eggs and pour over
all. Leave a little room for expansion. Bake 30-40 minutes (golden
brown and a knife inserted in the center comes out clean). Allow to
rest for about 10 minutes before serving. It is a good idea to place
your pie pans on a cookie sheet just in case this boils over. Re:
measurements. Since you generally buy a dozen eggs, frozen pie shells
come two to a pack, half and half is sold in Pints and it is easy to
buy a big enough brick of cheese, I usually double this and make two
quiches. They freeze well and make great leftovers and are a wonderful
breakfast. Re: fillings ... anything you want. Suggest spinach,
chopped brocoli, onion, green pepper, crab, shrimp, sausage, bacon,
ham, turkey, etc. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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