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January 30, 2005
Quiche
Book: Jill's Recipes
Chapter: Main Course
Bake at 400 for 10 minutes; reduce oven to 325 for 20 minutes or until quiche is gently set in the middle.
Serves: 5
1 large oil pie crust (see below)
1/2 cup milk
1/2 cup mayonaise
1 cup grated cheddar cheese
4 extra-large or 5 medium eggs
3/4 teaspoon salt
1/2 teaspoon curry powder
1 bunch steamed broccoli or swiss chard
1/2 cup chopped onions steamed with vegetable
Steam the vegetables and drain (chop the swiss chard after cooking). Wisk the milk, mayonaise, salt, curry powder and eggs. Gently mix in the cheese and then the vegetables. Pour all into 9 - 11 inch pie plate or quiche pan.
Oil piecrust -- 1 1/2 C Flour; rub in 1/2 C oil with fingers. Add 1/2 C cold juice or ice water. Stir until mixed through and gently kneed 10 times. Somestimes instead of rolling out the crust, I will press it into the pie plate or quiche pan. By the way, the enamel covered iron quiche-pan are the best.
Posted by at January 30, 2005 08:53 AM