Quiche (1)

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.

a pie crust (9- or 10-in pan)
1 egg white
1/4 - 1/3 pound grated cheese (Gruyere is best; cheddar is good too)
3 eggs
1/2 cup light cream (or half and half)
1 cup heavy cream
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon white pepper (black is OK too)
One or more of the following fillings:
	5 or 6 bacon strips, cut into 1-inch pieces and cooked
	1/4 pound sliced ham, fried slightly (brings out flavor)
	scallions (about 1 bunch), chopped and sauteed in butter
	mushrooms (about 10 ounces), sliced and sauteed in butter
	spinach (one bunch), chopped, steamed, and drained

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.)


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