Name: Quiche #2
Ingredients: 1 Pie crust (9- or 10-in pan); 1 Egg white (up to); 1/3 lb Grated cheese (gruyere is best; cheddar is good too); 3 Eggs; 1/2 c Light cream (or half and half); 1 c Heavy cream; 1/4 ts Nutmeg; 1/2 ts Salt; 1/4 ts White pepper (black is ok too); One or more of the following fillings:; 6 sl Bacon; cut into 1-inch pieces and cooked; 1/4 lb Sliced ham; fried slightly (brings out flavor); 1 bn Scallions (about); chopped and sauteed in butter; 10 oz Mushrooms (about); sliced and sauteed in butter; 1 bn Spinach; chopped, steamed, and drained

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Eggs	6	Servings

INGREDIENTS

1		Pie crust (9- or 10-in pan)
1		Egg white (up to)
1/3	lb	Grated cheese (gruyere is best; cheddar is good too)
3		Eggs
1/2	c	Light cream (or half and half)
1	c	Heavy cream
1/4	ts	Nutmeg
1/2	ts	Salt
1/4	ts	White pepper (black is ok too)
		One or more of the following fillings:
6	sl	Bacon; cut into 1-inch pieces and cooked
1/4	lb	Sliced ham; fried slightly (brings out flavor)
1	bn	Scallions (about); chopped and sauteed in butter
10	oz	Mushrooms (about); sliced and sauteed in butter
1	bn	Spinach; chopped, steamed, and drained

INSTRUCTIONS

From: Julie Wright <julie@cucbs.chem.columbia.edu>
Date: Mon, 30 Aug 1993 02:36:00 -0400
Here's an all-purpose quiche recipe.  I put it together from the
suggestions in various cookbooks.
Beat egg white slightly, and spread a thin layer of egg white over uncooked
pie crust.  Prebake the pie crust at 425 F (400 for a glass pan) for 10-15
minutes.  Let cool.  Place cheese in crust.  Add one or more of the
fillings (about 1 - 1-1/2 cups filling(s) total). Mix eggs, both kinds of
cream, and spices. Pour gently on top of cheese and filling(s). Bake at 375
F (350 for glass pan) for 45 minutes, or until a knife inserted in the
middle comes out clean.
(I use the Basic pie crust from the New York Times Cookbook.)
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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