 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I have a small cookbook from BHG that has favorite recipes from 1930 til 2001. This recipe caught my eye. I have just started to make quiche and this seems like a good starter recipe. It also seems like you also could use bacon, sausage, or shrimp for the meat. Ingredients:
pastry for single-crust pie |
3 eggs, beaten |
1 1/2 cups milk |
1/4 cup green onion, sliced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 dash ground nutmeg |
3/4 cup cooked ham or 3/4 cup chicken or 3/4 cup crab, chopped |
1 1/2 cups swiss cheese or 1 1/2 cups cheddar cheese or 1 1/2 cups monterey jack cheese or 1 1/2 cups havarti cheese, grated |
1 tablespoon flour |
Directions:
1. Preheat oven to 450°.
2. Line pastry in pie plate as directed.
3. Line unpricked pastry shell with a double thickness of heavy-duty foil.
4. Bake in a 450°F oven for 5 minutes.
5. Remove foil.
6. Bake 5-7 minutes more or until pastry is nearly done.
7. Remove from oven.
8. Reduce oven heat to 325°.
9. Stir together eggs, milk, green onions, salt, pepper, and nutmeg in a bowl.
10. Stir in meat.
11. Toss the cheese and the flour together.
12. Add to egg mixture. Mix well.
13. Pour egg mixture into hot pastry shell.
14. To prevent overbrowning, cover edge of crust with foil.
15. Bake in 325° oven for 35-40 minutes or until knife inserted near center comes out clean.
16. Let stand 10 minutes before serving.
|
|