Any-Kind-Of-Quiche
Be creative with your own combinations.
Crust:
- 1 (3 oz.) pkg. cream cheese
- 1/2 cup butter
- l cup flour
Filling:
- 3 tablespoons chopped shallot or onion
- 3 tablespoons butter
- 5 eggs, beaten
- 1 1/2 cups half and half cream
- 1 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1/8 teaspoon nutmeg
- choice of the fillings below
For Crust: Mix all ingredients
in food processor or mixer until dough, just forms a soft ball. Press into
10-inch quiche dish or pie plate. Flute edges. Chill while preparing filling.
For filling: Sauté shallot
or onion in butter for 3 minutes. Add, from your choice of fillings, any
vegetables which require sautéing; cook until barely tender. Add
other ingredients from your choice of fillings; spread this mixture evenly
over unbaked crust. Beat together eggs, cream, salt, pepper, and nutmeg;
pout into crust. Bake at 375 degrees F for 40-50 minutes until set. Let
stand 5 minutes before serving.
Filling #1:
- 3/4 cup cooked broccoli
- 1 cup chopped ham
- 1 cup grated Swiss cheese
Filling #2:
- 1 (10 oz.) pkg. frozen spinach, thawed squeezed dry
- 1 cup crumbled cooked Italian sausage
- 1 cup mixed grated cheese; mozzarella and cheddar
Filling #3:
- 1 1/2 cups zucchini, thinly sliced, sautéed
- 1 cup sliced onion, sautéed
- 1/2 cup diced tomatoes
- 1 cup Monterey Jack cheese, grated
Filling #4:
- 1 (6 oz.) can crabmeat, flaked
- 2 cups mushrooms, sliced and sautéed
- 1 cup Swiss cheese, grated
-
- Brunch Basket
A Collection of Recipes for Brunch and Light Meals
from the Junior League of Rockford, Illinois
Cover and illustrations by Tom Heflin
Publication Date: October 1984
- $16.95- Ringbound - Amazon@TKL - ORDER
- ISBN: 0-9613563-0-8
The Recipe Link -
http://www.recipelink.com |
