INGREDIENTS

INSTRUCTIONS

tablespoons unsalted butter 1 bunch scallions, white and green  parts
cut across into 1/4-inch slices 3 tablespoons water 1 egg,  lightly
beaten 1/4 cup heavy cream 1/4 cup very small frozen peas,  defrost
Kosher salt, to taste Freshly ground black pepper, to taste  1/4 cup
grated Parmesan cheese  Preheat oven to 375 F. Melt butter in small
skillet over medium heat.  Stir in scallions and water. Cook, stirring,
for about eight minutes  or until scallions are very soft and almost
all liquid has  evaporated. Remove from heat and allow to cool
slightly. In a medium  mixing bowl combine egg with cream and peas and
season to taste with  salt and pepper. Fill partially baked pastry
shells with mixture and  sprinkle cheese over top. Bake for 10 minutes.
Remove from over and  allow to cool slightly on a wire rack before
serving.  Filling should go in Parmesan Quiche Pastry Shell Makes 2/3
cup  filling, for 24 quiches  © 1992 Barbara Kafka, Party Food (Morrow
Books)  © 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Jesus: Because only the best will do”