| 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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