| 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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