Choose a Flavor Quiche

Lavender Lynn's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• pastry for single-crust pie
• 3 eggs , beaten
• 1 ½ cups milk
• ¼ cup green onion , sliced
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• 1 dash ground nutmeg
• ¾ cup cooked ham or ¾ cup chicken or ¾ cup crab , chopped
• 1 ½ cups swiss cheese or 1 ½ cups cheddar cheese or 1 ½ cups monterey jack cheese or 1 ½ 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.

Reviews

[FloridaNative]

This was delicious - I used about 2/3 cup peppered bacon, and a mix of swiss and mozzarella cheeses. Simple, but very flavorful. I used 5 eggs and only 1 cup of milk and the consistency once baked was perfect. Love this recipe - thanks for posting. Made for ZWT7 and the HOT PINK LADIES.

[under12parsecs]

I couldn't choose just one flavor! So I went with Swiss and cheddar cheeses, and ham, bacon and caramelized onion. The custard was flavored very nicely with the nutmeg and I added prepared dijon. The texture was a little more dense than I'm used to in a quiche, but still nice.

[ChelseaW]

I made this using ham and swiss cheese for ZWT7. It was very good. It makes a very dense, moist filling with the egg. I think I prefer mine a bit eggier or drier. Very good though, thanks!