| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats, Seafood, Vegetables | Jewish | Quiches | 6 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 1/4 | c | Margarine; softened |
| 2 | c | Milk; or sub |
| 1/2 | c | Flour |
| 1 | ds | Salt |
| 3/4 | ts | Baking powder |
| 1 | c | Meat; chicken, or fish, Diced, cooked |
| 1/2 | c | Vegetables; grated, or sliced/ch |
| 1 | c | Cheese; grated |
INSTRUCTIONS
Put all but last three ingredients into a blender and blend 30 seconds. Grease and flour 10-inch quiche or pie pan or 9-inch square pan. Pour batter into pan and sprinkle remaining ingredients over batter. Bake at 350 degrees for 40 to 45 minutes top is golden brown and a knife inserted in the center comes out clean. Recipe by: Net Posted to JEWISH-FOOD digest Volume 98 #020 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 11, 98
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