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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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You can add what you like to this quiche. Experiment with different cheeses, meats and vegetables. Excellent choices are leek and soft goat cheese (chèvre), or swiss and asparagus, or cheddar and ham. Use about 5-8oz of cheese and one cup of other material - vegetables and/or meat. Ingredients:
1 blind-baked pie shell |
3 eggs |
3 -4 scallions |
1/2 cup milk |
1/2 cup cream |
1 ounce melted butter |
salt |
pepper |
Directions:
1. Pre-heat oven to 400F and blind-bake the pie crust.
2. While crust is baking, fry onion in butter, remove from pan, add vegetables to pan and fry for flavor and to remove excess liquid (if using spinach, steam instead, let cool and squeeze out as much liquid as you can).
3. Whisk together egg, milk, cream, salt and pepper.
4. Spread cheese in bottom of pie shell. Sprinkle fried onion on top.
5. Pour egg mix into shell.
6. Bake for 30 minutes.
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