CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
1 |
c |
Grated Cheese |
1 |
c |
Half & Half |
4 |
lg |
Eggs |
1 |
|
Unbaked Pie Shell |
1 |
c |
Filling |
1 |
ts |
Salt |
1 1/2 |
ts |
Herbs (your choice) |
1/8 |
ts |
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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