Recipe by Lavender Lynn
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.
Top Review by AlainaF
This was sooo good!!! I was a bit skeptical at first since my usual standby quiche recipe includes more eggs, but even still this came out perfect, not watery or uncooked at all. A tip to keep the crust from getting soggy--add shredded cheese to the bottom of the pie pastry, melt and then pour the egg mixture on top. It really works. Loved this recipe, thanks! Made for ZWT8.
- 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 See How It's Made
- Preheat oven to 450°.
- Line pastry in pie plate as directed.
- Line unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake in a 450°F oven for 5 minutes.
- Remove foil.
- Bake 5-7 minutes more or until pastry is nearly done.
- Remove from oven.
- Reduce oven heat to 325°.
- Stir together eggs, milk, green onions, salt, pepper, and nutmeg in a bowl.
- Stir in meat.
- Toss the cheese and the flour together.
- Add to egg mixture. Mix well.
- Pour egg mixture into hot pastry shell.
- To prevent overbrowning, cover edge of crust with foil.
- Bake in 325° oven for 35-40 minutes or until knife inserted near center comes out clean.
- Let stand 10 minutes before serving.