Quiche

INGREDIENTS:

Pie crust:
1 stick butter
1 cup + 1 Tbsp all-purpose flour
1 egg yolk
3 Tbsp milk

Filling:
4 whole eggs
2 cups heavy whipping cream
salt and pepper to taste

INSTRUCTIONS:

1. Crust: Process flour and butter in the food processor until it resembles coarse meal. Add egg yolk and milk and pulse until the dough forms a ball. Do not roll out the dough but use small portions to line a pie pan with removable bottom, using palm and fingers to spread the dough. Place in the refrigerator while making the filling.
2. Filling: Beat eggs and cream together with a wire whisk until well mixed. Place filling in bottom of pan and pour the egg/cream over it.
3. Bake for 40 minutes until golden. Let stand 10 minutes before cutting and serving.

• bacon (cut in little pieces and cooked crispy) and cheese (either grated or in small pieces - swiss works better)
• shrimps, crabmeat and 1/4 cup freshly cut green onions - Add 1 tsp of curry powder to the egg/cream mixture.
• mushrooms and ham (cook the sliced mushrooms in a pan coated with PAM so they drain all their juices)
• onions and bacon (put 3 cups thinly sliced onions into a pan coated with PAM and cook, stirring constantly until onions are translucent, without letting them brown) (cook bacon separately) (cheese can be added) (very reminescent of French Onion Soup)
• leeks ("Flamique")(slice thinly 2 lbs of leek and wash thoroughly. Cook into a pan coated with PAM and cook, stirring constantly until onions are translucent, without letting them brown)
• "leftover" quiche (use all leftover vegetables and cut them in bite-size pieces - use colorful ones as red bell peppers, yellow squash)
• "whatever-you-want" quiche. Use your imagination - the basic egg/whipping cream filling does not change, and the cooking time remains close to the same.

Healthy Units: Piecrust: 3-Egg/Cream Mixture: 5-Other filling: according to ingredients
Back to Alpha Index
Back to Recipe Type Index